The Food and Cooking of Tuscany
Steeped in history, the area comprising Tuscany, Umbria and the Marche is famous for its ancient cities, stunning art and architecture and, above all, its world-famous cuisine. From the vineyard-studded hills and lofty mountains to the glorious coastlines and verdant rolling plains, the land produces a wealth of top-quality local produce, including fabulous fish and shellfish, top-quality meat and game and a profusion of fresh vegetables and herbs as well as innumerable wines, indispensable olive oil and the much-prized truffle. These are lovingly transformed into rustic, traditional and local dishes that appeal to the local people's sense of la dolce vita, an innate knowledge of how to drink and eat well.
Opening with a fascinating introduction to the rich culinary history, culture and traditions of each of the cuisines, Valentina Harris describes how centuries of trade and innovation have influenced both the regions? ingredients and cooking methods. She also takes an in-depth look at some of the key festivals and celebrations and the dishes that accompany them, including sfrappe, the hot, sweet fritters served at carnivals, and pizza di Pasqua al formaggio, a rich, cheese-flavoured Easter bread.
There then follows a directory of the key ingredients, from wild foods like boar, rabbit, mushrooms, truffles and asparagus to locally produced specialities like olives and olive oil, wine, breads, hams and cheeses. Step-by-step recipes for everyday foods like bread, tomato sauce and bechamel sauce are also included, providing a comprehensive guide to the core ingredients.
The recipe collection features 65 authentic regional dishes, ranging from soups and antipasti, pasta, gnocchi, rice and polenta and fish and shellfish to poultry, meat and game, vegetable and eggs and desserts. All the classics are covered, including ribollita, vincisgrassi, panzanella and carnival fritters, giving a tantalising insight into this glorious cuisine.
Packed with over 300 specially commissioned, inspirational pictures and delicious, easy-to-follow recipes, as well as cook's tips, variations and complete nutritional information, this is the definitive volume on a classic and universally loved regional cuisine.
Podrobnosti
| Autor |
Valentina Harris |
|---|---|
| Vydavatel |
Aquamarine |
| Jazyk | anglicky |
| Vazba | pevná |
| Počet stran | 128 |
| Formát | 22,8 × 27,9 cm |
| EAN | 9781903141748 |
| Rok vydání | 2009 |
| Edice |
Kuchařské knihy Národní a místní kuchyně |
- Explore the rich and varied delights of the traditional cooking of Tuscany, Umbria and the Marche in 65 classic recipes
- Provides a comprehensive guide to the key ingredients of the region, including wild mushrooms and truffles, boar, rabbit, olives, wine, ham and bread, as well as insightful information on the geography, history, festivals and culinary traditions
- Features a wide range of distinctive dishes, from soups, antipasti, pasta, gnocchi, rice and polenta to fish and shellfish, poultry, meat and game, vegetables, eggs, desserts and cakes
- All the classic dishes are included such as ribollita, vincisgrassi, panzanella and carnival fritters
- Includes more than 300 stunningly evocative photographs, specially commissioned for this book
- Complete nutritional information is given for every recipe
Valentina Harris is a noted authority on Italian food and food culture. Descended from the Renaissance family Sforza, she is the youngest of a large Anglo-Italian family. She attained two diplomas for teaching and cooking at the Scuola di Alta Cucina Cordon Bleu School in Rome in 1976. From there, Valentina moved to London and established herself as an authentic Italian chef. In 1984 she published her first cookbook, Perfect Pasta (Shuckburgh Reynolds), which won an award for literature and gastronomy in Germany. Many other books followed, as well as a six-part BBC television series, Italian Regional Cookery, in 1990. The book of the series, Italian Regional Cookery, became a top-ten bestseller. Since then, Valentina has written many books, including The Cooking of Tuscany (Sainsburys); Southern Italian Cooking (Pavilion); and Italia! Italia! (Cassell). She has also contributed to many other books, regularly features on radio and television, writes for national newspapers and magazines, and acts as a consultant to supermarkets, food manufacturers, restaurants and hotels. She holds residential cooking courses in Sardinia, Sicily and Tuscany under the name 'Villa Valentina'. For more information about Valentina visit her website at www.cucinavalentina.co.uk.
Martin Brigdale has specialized in food photography for more than 20 years. He has photographed more than 50 cookbooks, including Korean Cooking (Aquamarine), which won Best Asian Cuisine Cookbook at the Gourmand World Cookbook Awards 2006. He has also won numerous photography prizes, including The Glenfiddich Visual Award. As well as taking pictures for a living, he is a keen amateur cook and has a passion for great food.
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Autor
Valentina Harris
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