Flavors of Tuscany

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Description: Each of Italy's provinces has a unique personality and cuisine that varies greatly from region to region. From the hot, dry south to the cool Alpine foothills, the regional food is as varied as the climate. In Flavors of Tuscany, enthusiast for all things Italian, Maxine Clark, explores the fascinating culture of Tuscan food and drink. 

The collection of essays on The Ingredients starts with Olives and Olive Oil. Tuscany produces some of Italy's most highly prized olive oils -- fragrant and rich. Sheep, Dogs, and Tuscan Cheeses explains how the breed of sheep, grazing pasture, and immigrant shepherds from Sardinia created the unique flavor of the celebrated pecorino Toscano. Next, in The Land of the 'Bean Eaters', Maxine looks at how the cooking of beans has been developed into an art form by the people of the region. Bread and Salt takes a look at the bread known as pane sciocco -- made without salt and used for soup or toast. The famous Fiorentina beef steak is the subject ot the White Cattle of the Val de Chiana. The only cut that can be used is from the loin of the Tuscan Chianina breed. Prosciutti and Cinghiale explores the delicious meat products of Tuscany, such as wild boar and fennel salami. In Market Gardens, the significance of seasonal crops is explained -- in particular the porcini mushroom and the king of the mushroom world: the truffle. Finally, Tuscan Wines covers Italian wine classifications and the celebrated oak-aged Super-Tuscans, while Vin Santo looks at the nectar-like holy wine. 

The Recipes feature a delicious selection of authentic dishes, starting with Antipasti (appetizers and nibbles). Try Anchovies Marinated in Lemon and Chile or Fresh Fava Beans with Pecorino and Prosciutto. Minestre (soups) includes the classics Ribollita and Livornese Fish Stew. In Pane e Pasta (bread and pasta), you will find Rosemary, Sultana, and Olive Bread; and Salt Cod Ravioli with Tomatoes, as well as tempting recipes for risotto, gnocchi, and sauces, including Spinach and Ricotta Gnocchi in Lemon Broth; and Walnut and Caper Pesto. Secondi (entrees) covers fish, meat, poultry, and game dishes. Enjoy Tuna Steaks Baked with Rosemary or Meatballs with Porcini Mushrooms and Pecorino. Contorni (vegetable sides) includes the delicate Stuffed Zucchini Flowers with Ricotta and Mint and the simple Peas with Prosciutto. To finish, Dolci e Postpasti (sweet things) treats you to Castagnaccio made from chestnut flour, rosemary, pine nuts, and raisins, or Cenci, ribbons of deep-fried pastry served at festive celebrations. 

With Flavors of Tuscany, Maxine Clark enables you to create and enjoy the unique cuisine of this beautiful and fascinating region in your own kitchen. 

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Condition: Good condition.