Discover the fascinating culture of Tuscan food and cooking in this sumptuous book. With chapters on antipasti; soups; bread and pizza; fish and seafood; meat, poultry and game; vegetable side dishes; and sweet things this book features a collection of over 75 delicious and authentic Italian recipes to try at home. Good cooks always emphasize the importance of using the best ingredients so in addition to the recipes, Maxine Clark offers wise and witty introductions to some of Tuscany's key foods. She looks at Olives and Olive Oil; Sheep, Dogs and Tuscan Cheeses; Beans and Bean Eaters; Bread and Salt; White Cattle of the Val de Chiana (and their enormous steaks); Prosciutto and Cinghiale (wild boar); and Orchards and Fields; and Wines: Super Tuscans and Vin Santo.
Author Biography
Maxine Clark is a leading food writer and cooking teacher. For some years she has taught at Alastair Little's Tasting Places in Sicily and Tuscany. Her work appears regularly in magazines such as BBC Good Food. Maxine's other books for Ryland Peters & Small include Tarts, Risotto, Chocolate and Maxine Clark's Italian Kitchen.
