Tuscany (bazar)
The ultimate cookbook of authentic and traditional Tuscan dishes.
Akce
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Bazar |
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Cena v akci:
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424,00 Kč |
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Internetová cena:
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712,00 Kč |
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Běžná cena:
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890,00 Kč |
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Zboží není skladem
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| Jazyk: |
anglický |
| Vazba: |
pevná s přebalem |
| Počet stran: |
272 |
| Formát: |
270 x 180 |
| ISBN/EAN: |
9780714860787 |
| Nakladatel: |
Phaidon |
| Edice: |
kuchařky
/ Kuchařky
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Se slevou nabízíme mírně poškozený exemplář
- A unique cookbook containing 50 recipes from the tables of Tuscany, the finest gastronomic region of Italy and birthplace of most Italian cuisine as we know it today
- Recipes are accompanied by texts detailing traditional Tuscan ingredients, producers, food markets and speciality stores
- Contains specially commissioned photography of landscapes and products from all provinces of Tuscany, from Florence and Siena to Pisa and Lucca
- All-new, authentic and easy-to-follow recipes from the Silver Spoon kitchen, ranging from simple crostini to delicious desserts
Featuring more than 50 simple, authentic recipes, Tuscany is a culinary journey exploring local food traditions, producers, world-class wines, including Chianti, and ingredients such as truffles, artisan salami, and lardo di Colonnata (a type of preserved pork fat). Beyond the rural landscape studded with cypress trees, gently rolling hills and traditional farmhouses that everybody knows, Tuscany is renowned for a remarkable culinary tradition that still exists to this day. Over 150 specially commissioned colour photographs reveal a side of the region and its food that many tourists never experience, providing a unique visual journey around one of the world's best food regions.
The book is organized by province, with the recipes integrated throughout the book to reveal their true origins. Authentic favourites include Pappardelle all'Anatra (Pappardelle with Duck), Pappa col Pomodoro (Tomato and Bread Soup) and Castagnaccio alla Pistoiese (Pistoia Chestnut Cake), and every recipe is accompanied with easy-to-follow instructions, whether for a kitchen novice or a seasoned chef.
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