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Author: Carole Counihan
Publisher: Psychology Press
ISBN: 9780415946735
Category : History
Languages : en
Pages : 268
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Book Description
First Published in 2004. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Sharon Oddson Gargani
Publisher:
ISBN: 9780940159907
Category : Cooking, Italian
Languages : en
Pages : 0
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Book Description
Author: Cristina Ceccatelli Cook
Publisher: Gibbs Smith
ISBN: 9781423600640
Category : Cooking
Languages : en
Pages : 236
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Book Description
Contains simple recipes representing Tuscan style cooking, taken from the author's Sun Valley, European-style bistro, covering all courses from appetizers through desserts.
Author: Carole M. Counihan
Publisher: Routledge
ISBN: 1135939624
Category : Social Science
Languages : en
Pages : 268
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Book Description
In this delicious book, noted food scholar Carole M. Counihan presents a compelling and artfully told narrative about family and food in late 20th-century Florence. Based on solid research, Counihan examines how family, and especially gender have changed in Florence since the end of World War II to the present, giving us a portrait of the changing nature of modern life as exemplified through food and foodways.
Author: Carole Counihan
Publisher: Psychology Press
ISBN: 9780415946735
Category : History
Languages : en
Pages : 268
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Book Description
First Published in 2004. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Gabriella Ganugi
Publisher:
ISBN:
Category : Cooking, Italian
Languages : en
Pages : 96
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Book Description
Author: Anne Bianchi
Publisher: Ecco
ISBN: 9780880014250
Category : Cooking
Languages : en
Pages : 312
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Book Description
A Tuscan cookbook with a difference, From the Tables of Tuscan Women turns its gaze away from the overly familiar areas of Florence and Siena, and looks westward to the less familiar province of Lucca. Tuscany's most diverse province geographically, Lucca spans mountains and forests, olive groves and terraced vineyards, with a pristine coastline on the Tyrrhenian Sea. The cuisine of Lucca reflects both the richness of this diversity and the wealth of ingredients it provides -- from fritto misto di pesce, an assortment of fish battered and fried in olive oil, to cacciucci, a soup made entirely of fish and served on thick slices of toasted bread rubbed with garlic, to castagnaccia a sweet cake made with chestnut flour. Integral to the way of life there, Lucchesian food is inextricably bound up with the character of its people and their "uniquely Mediterranean lifestyle that mixes marvelous climate, a relaxed attitude, and an unrelenting passion of sitting down at the table," as Anne Bianchi says in her introduction. So, in order to most fully give the flavor of the cuisine of Lucca, Anne Bianchi, who has spent much of her life in Tuscany, introduces us to the spirit of the province and the soul of any Tuscan meal: its people. "No people anywhere in the world are more dramatic, outspoken, or riotously arrogant," she writes. In these pages we meet nine amazing Tuscan women, "hear their stories, stroll through their towns, and sample the best of their recipes." These virtuoso chefs share their secrets and opinions on everything from sauces to politics, spicing their conversation with witty and revealing anecdotes of life in their rural villages. Accompanied by lively photos, From the Tables of Tuscan Women gives intimate access to the culinary recipes and traditions of Lucca while offering an incomparable Tuscan experience. The voracious reader and adventurous cook will find new roads down which to travel, as well as sumptuous dishes to sample -- whose recipes can be easily replicated in American kitchens.
Author: Carole M. Counihan
Publisher: Routledge
ISBN: 1135939632
Category : Family & Relationships
Languages : en
Pages : 257
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Book Description
In this delicious book, noted food scholar Carole M. Counihan presents a compelling and artfully told narrative about family and food in late 20th-century Florence. Based on solid research, Counihan examines how family, and especially gender have changed in Florence since the end of World War II to the present, giving us a portrait of the changing nature of modern life as exemplified through food and foodways.
Author: Diane Johnson
Publisher: CreateSpace
ISBN: 9781466338531
Category :
Languages : en
Pages : 218
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Book Description
DeAnna shares the recipes from three generations of her Tuscan Family. There are over 125 recipes in this book. Recipes for Antipasti, Bread and Pizza, Soups, Pastas, Vegetable Dishes, Main Courses, Salads, and Desserts. Grandmother Rosalie was born in Carrara Tuscany in 1863. There are many recipes in this book that Grandma Rosalie brought over from Tuscany. She had new ingredients to use and experiment with when she came to the United States and Canada, and she started to create new recipes. She brought with her zucchini seeds from Tuscany from which she grew zucchini and zucchini flowers.You will find her recipe for Fried Zucchini Flowers to be extremely light and crisp. This is a book that you can use all the time, with a wide variety of dishes. There are many quick and elegant recipes, plus holiday recipes with an Italian flair, such as Turkey Stuffed with Black Olives. Tuscan cuisine involves plentiful vegetable dishes. This is a book that both meat eaters and vegetarians can enjoy. There are many vegetable dishes using vegetables from artichokes to zucchini. DeAnna shares these delicious and healthy recipes for you to share with your family and friends around a table filled with good food and love.
Author: Pino Luongo
Publisher: Clarkson Potter
ISBN: 9780517569160
Category : Cookery, Italian
Languages : en
Pages : 0
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Book Description
This exuberant, delightfully unconventional cookbook is a warm, personal collection of recipes and reminiscences of the author's native Tuscany and a guide to a spontaneous way of cooking based on good taste and common sense rather than rigid rules. In A Tuscan in the Kitchen, Pino Luongo, the creator of New York's successful Il Cantinori restaurant, presents 140 of his favorite recipes, from soups and antipasti to salads and desserts. The recipes include such tempting dishes as trout with balsamic vinegar, peasant-style risotto made with sausage and peas, roasted quail with tarragon, spaghetti with sea bass sauce, radicchio and orange salad, and baked peaches stuffed with walnuts and chocolate. Interspersed throughout in a spirited narrative are tales of his adventures as well as stories of family celebrations and the local traditions of the people who live in Tuscany's dries, hill towns, and fishing ports. Mr. Luongo shows us how to cook the Tuscan way, using a small repertoire of ingredients and a few basic techniques to create dishes that taste delicious and can be endlessly varied. The ingredients in each recipe are broken down into a three-part list: pantry staples, like olive oil, pasta, and canned plum tomatoes; cold storage items such as eggs, butter, and cheese; and a handful of market foods that need to be purchased fresh. In the recipes, he gives basic instructions and guidelines for making each dish but does not give exact quantities. For instance, a recipe for tagliatelle with fresh garden vegetables suggests a variety of vegetables and herbs; the cook decides how many and how much of each to use, according to taste. Mr. Luongo teaches us the kind of flexibilitygood cookshave always practiced and encourages us to create our own personal style of cooking -- and have a wonderful time in the kitchen, too. Filled with warmth and an irrepressible enthusiasm for life's pleasures, A Tuscan in the Kitchen is an original and inspiring cookbook.
Author: Jane Newdick
Publisher: Random House (UK)
ISBN: 9780091814205
Category : Cooking
Languages : en
Pages : 116
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Book Description
Ideas for table settings and dishes - Recipes for authentic Tuscan food - Soups and antipasti - Pasta, rice and grains - Fish, meats and poultry - Desserts.
