"Tuscan food tastes like itself. Ingredients are left to shine. . . .
So, if on your visit, I hand you an apron, your work will be easy. We'll
start with primo ingredients, a little flurry of activity, perhaps a
glass of Vino Nobile di Montepulciano, and soon we'll be carrying
platters out the door. We'll have as much fun setting the table as we
have in the kitchen. Four double doors along the front of the house open
to the outside--so handy for serving at a long table under the stars (or
for cooling a scorched pan on the stone wall). Italian Philosophy 101:
la casa aperta, the open house."
--from the Introduction
In all of Frances Mayes's bestselling memoirs about Tuscany, food plays
a starring role. This cuisine transports, comforts, entices, and speaks
to the friendly, genuine, and improvisational spirit of Tuscan life.
Both cooking and eating in Tuscany are natural pleasures. In her
first-ever cookbook, Frances and her husband, Ed, share recipes that
they have enjoyed over the years as honorary Tuscans: dishes prepared in
a simple, traditional kitchen using robust, honest ingredients.
A toast to the experiences they've had over two decades at Bramasole,
their home in Cortona, Italy, this cookbook evokes days spent roaming
the countryside for chestnuts, green almonds, blackberries, and porcini;
dinner parties stretching into the wee hours, and garden baskets
tumbling over with bright red tomatoes.
Lose yourself in the transporting photography of the food, the people,
and the place, as Frances's lyrical introductions and headnotes put you
by her side in the kitchen and raising a glass at the table. From
Antipasti (starters) to Dolci (desserts), this cookbook is organized
like a traditional Italian dinner.
The more than 150 tempting recipes include:
- Fried Zucchini Flowers
- Red Peppers Melted with Balsamic Vinegar
- Potato Ravioli with Zucchini, Speck, and Pecorino
- Risotto Primavera
- Pizza with Caramelized Onions and Sausage
- Cannellini Bean Soup with Pancetta
- Little Veal Meatballs with Artichokes and Cherry Tomatoes
- Chicken Under a Brick
- Short Ribs, Tuscan-Style
- Domenica's Rosemary Potatoes
- Folded Fruit Tart with Mascarpone
- Strawberry Semifreddo
- Steamed Chocolate Cake with Vanilla Sauce
Frances and Ed also share their tips on stocking your pantry, pairing
wines with dishes, and choosing the best olive oil. Learn their
time-tested methods for hand rolling pasta and techniques for coaxing
the best out of seasonal ingredients with little effort.
Throw on another handful of pasta, pull up a chair, and languish in the
rustic Italian way of life.
