Tender artichokes, curly endive, plump eggplants, fragrant fennel--these are a mere sampling of the treasures found in the fields of Tuscany, where vegetables are not just a side dish. Here Anne Bianchi, director of Toscana Saporita, a Tuscan cooking school, share the secrets--old and new--of how vegetables are prepared in this region. Bianchi captures the spirit of the region with contemporary recipes accompanied by engaging vignettes. 50 b&w photos.
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Tender artichokes, curly endive, plump eggplants, fragrant fennel--these are a mere sampling of the treasures found in the fields of Tuscany, where vegetables are not just a side dish. Here Anne Bianchi, director of Toscana Saporita, a Tuscan cooking school, share the secrets--old and new--of how vegetables are prepared in this region. Bianchi captures the spirit of the region with contemporary recipes accompanied by engaging vignettes. 50 b&w photos.
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Seller's Description:
Like New in very good-jkt. jacket. 333 pages, photos, index, green paper over boards, color illustrated jacket in protective mylar cover. Slight dent in upper edge of rear board; jacket edge worn and rubbed. Captures the Italian passion for good food with contemporary recipes and engaging vignettes about the country and its people. Brick and mortar bookshop since 1975!
