The Food and Cooking of Tuscany

Opening with an introduction to each of the cuisines, Valentina Harris describes how centuries of trade and innovation have influenced the regions' ingredients and cooking methods. There then follows a directoryof ingredients. Step-by-step recipes for everyday foods like bread, tomato sauce and bechamel sauce are also included. Then the recipe collection features 60 authentic dishes, covering all the classics including ribollita, vincisgrassi, panzanella and carnival fritters. Packed with over 300 specially commissioned pictures and delicious, easy-to-follow recipes, this is the definitive volume on a universally loved cuisine.