Leaves from Our Tuscan Kitchen
Author: Janet Ross
Publisher:
Published: 1908
Total Pages: 220
ISBN-13:
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Author: Janet Ross
Publisher:
Published: 1908
Total Pages: 220
ISBN-13:
DOWNLOAD EBOOKAuthor: Janet Ross
Publisher:
Published: 1900
Total Pages: 192
ISBN-13:
DOWNLOAD EBOOKAuthor: Janet Ross
Publisher: BoD – Books on Demand
Published: 2023-09-22
Total Pages: 90
ISBN-13: 3368942131
DOWNLOAD EBOOKReproduction of the original.
Author: JANET. ROSS
Publisher:
Published: 2018
Total Pages: 0
ISBN-13: 9781033127407
DOWNLOAD EBOOKAuthor: Janet Ross
Publisher:
Published: 1903
Total Pages: 192
ISBN-13:
DOWNLOAD EBOOKAuthor: Janet Ross
Publisher:
Published: 1927
Total Pages: 168
ISBN-13:
DOWNLOAD EBOOKAuthor: Aurora Baccheschi Berti
Publisher: National Geographic Books
Published: 2014-03-25
Total Pages: 0
ISBN-13: 0789327325
DOWNLOAD EBOOKA sumptuous escape to the sensual culinary flavors of the Italian countryside, with more than a hundred recipes for the home cook. In a wild, undiscovered corner of Tuscany called Maremma, boars roam the hillsides, olive trees stand like sentries, and fennel perfumes the air. This landscape yields its own cuisine—rustic dishes that let their seasonal ingredients shine through. There is no better place to learn the secrets of this cuisine than the Castello di Vicarello. This twelfth century fairy-tale castle is now an exclusive resort where the proprietor, Aurora Berti, prepares meals based on the garden. Here, Aurora presents the many recipes she has developed over the past decade by sharing with local peasant women and drawing from her own family’s traditions. Organized by season, this charming cookbook immerses the reader in the daily rhythms of the land. The dishes are accompanied by sidebars and photos that convey the story of this place: pruning the vineyards in winter, picking asparagus in spring, drying tomatoes for sauce in summer, and hunting porcini in fall. The recipes burst with flavor while remaining simple: black kale crostini, radicchio and walnut salad, carbonara with favas, roast pork with apples, peach crostata. My Tuscan Kitchen: Seasonal Recipes from the Castello di Vicarello is the next best thing to taking a trip to this magical country. "Damn good stuff comes out of this cucina."--GQ "Travel like royalty this season [at] southern Tuscany's Castello di Vicarello."--Vogue "This castle is exactly where Rapunzel should be letting down her hair. It's amazing--unusual and full of character."--Tatler "Heaven!" --The New York Times Travel Magazine "If I have only one life to live, let me live a good part of it at the Castello di Vicarello."--Richard David Story, editor-in-chief, Departures "Castello di Vicarello offers some of the most spectacular food in Italy, thanks to Aurora Baccheschi Berti. Lovingly prepared with local ingredients, Aurora's dishes succeed in transporting her guests to the perfect state of bliss."--Julian Niccolini, Managing Partner, The Four Seasons Restaurant, New York "We still talk about the fried zucchini flowers, and the dark cured ham made from boars reared on the estate. I quickly realized the only proper answer to 'What would you like for lunch' was 'Whatever you would like to cook!'"--Ed Smith, The Times, London
Author: Janet Ross
Publisher:
Published: 1911
Total Pages: 168
ISBN-13:
DOWNLOAD EBOOKAuthor: Janet Ross
Publisher: Nabu Press
Published: 2014-02-22
Total Pages: 208
ISBN-13: 9781293675465
DOWNLOAD EBOOKThis is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Leaves From Our Tuscan Kitchen: Or, How To Cook Vegetables 5 Janet Ross J.M. Dent and co., 1908 Cookery (Vegetables); Cookery, Italian; Cooking (Vegetables); Cooking, Italian
Author: Janet Ross
Publisher: Ballantine Books
Published: 1987-09
Total Pages: 228
ISBN-13: 9780345346216
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