Format: Trade Paperback
Dimensions: 415 pages, 8.74 × 6.76 × 1.63 in
Published: March 10, 2011
Publisher: Whitecap Books
The following ISBNs are associated with this title:
ISBN - 10: 1552857328
ISBN - 13: 9781552857328
About the Book
Italy's Tuscany region's cuisine is explored for 12 months in a year with recipes for the numerous courses of an Italian meal as well as a chapter on ingredients and substitutions and one on the basic techniques and recipes known by all Tuscan home cooks.
Read from the Book
Introduction This book is about ingredients and what I have seen people here do with them, and its about the joy brought by each month with its new ingredients. It is about Tuscany, and even though all the dishes in the book are not Tuscan in origin they are all eaten here. Most of the recipes, however, have them roots firmly embedded in Tuscan soil. Year after year, as the months and ingredients change, so does the family table. The trattorias serve what seasonal goods their suppliers offer and generally don''t rely on expensive, out-of-season produce. People are accustomed to accepting the gifts that their surroundings offer. I once asked a local what he did when he wanted strawberries in December and he looked genuinely puzzled. His reply finally was that he wouldn''t, because strawberries come in May. What is assumed by the homecook is supported by medical science it seems. A pediatrician suggested simply serving what the month has to offer as, she maintained, nature has taken care of us during the different seasons of the year. The earth gives as we need -- oranges and their vitamin C come in winter and refreshing watermelons arrive in August. Ingredients vary -- not just seasonally but monthly -- and sometimes subtly, sometimes dramatically. This is reflected on the canvas that is the Tuscan countryside. Each month that passes I notice a change in the land, a change in ingredients -- from the young green of a tiny, new bud to a more insipid shade of hill brown. People a
Table of Contents
The store cupboard
The Italian meal
From the Publisher
A 12-month journey through the tastes of Tuscany. In this exquisitely photographed book, Tessa Kiros uses each month of the year as a device to explore and record recipes in seasonal cooking with fine ingredients. Her personal observations throughout reveal the nuances of the Italian meal. " The Store Cupboard" has tips on filling the pantry with the right ingredients. The " Basics" section provides preparation instructions and recipes that Tuscan home cooks learned from their parents and grandparents. Substitutions for harder-to-find ingredients are offered along with encouraging tips on improvising to suit any taste. Wine notes and a glossary round out the book. Here are examples of the fabulous recipes: - Risotto alla Toscana (Tuscan risotto) - Spezzatino di cinghiale (wild boar stew) - Zuccotto (chocolate and vanilla sponge pudding) - Melanzane alla parmigiana (baked eggplant with tomato, mozzarella and Parmesan cheese) - Stracotto di manzo (beef braised in red wine) Twelve is a sensitive, personal exploration of one of the world`s most popular culinary traditions by an author who lovingly shares her discoveries with the home cook.
About the Author
Tessa Kiros has opened gourmet restaurants in Sydney, Athens, and Mexico, and cooked at London&rsquo;s famous Groucho Club. She currently lives in Tuscany and is also the author of Falling Cloudberries: Bk.2.
Tessa Kiros has opened gourmet restaurants in Sydney, Athens, and Mexico, and cooked at London’s famous Groucho Club. She currently lives in Tuscany and is also the author of Falling Cloudberries: Bk.2.