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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Add this copy of Solo Verdura: the Complete Guide to Cooking Tuscan to cart. $83.87, new condition, Sold by GridFreed rated 4.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 1997 by Ecco.
Add this copy of Solo Verdura: the Complete Guide to Cooking Tuscan to cart. $88.17, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1997 by Ecco.
