Flavors of Tuscany by Nancy Harmon Jenkins
- Author: Nancy Harmon Jenkins
- eBook title: Flavors of Tuscany
- Category: Cookbooks, Food & Wine
- Subcategory: Regional & International
- ISBN: 0767901444
- ISBN13: 978-0767901444
- Size PDF: 1615 kb
- Size eBPUB: 1859 kb
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- Rating: 4.1 ✫
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Often imitated but seldom clearly understood outside Italy, Tuscan country cooking is hearty and appealing in its simplicity and its straightforward insistence on fresh, authentic, unadulterated avors--fragrant, homey herbs like parsley, sage, and rosemary; the lush, peppery aromas of newly pressed extra virgin olive oil; the appetizing redolence of farm-raised chickens braising in a wood-fired oven; or spitted pork loin, basted with garlic and wine, roasting on the hearth. Drawing on her extensive firsthand experience, Jenkins has re-created for American cooks and the American table the rustic, robust way of cooking and eating that is the heart of Tuscan life, the avors of Tuscany.
Flavors of Tuscany features more than one hundred recipes for the dishes that provide the foundation of Tuscan cuisine. In addition to finding simple instructions for baking the salt-free bread that is more essential than pasta in Tuscan kitchens, cooks will learn the ways that frugal Tuscans use leftover bread in soups like ribollita and in salads like panzanella.
There are also recipes for bruschetta and crostini, the delightful bread crusts piled with toppings that are served as antipasti, light meals, and snacks. A garden-fresh array of vegetable recipes ranges from humble potatoes braised with tomatoes or sautÚed with garlic and rosemary to creamy beans stewed with olive oil in a traditional Tuscan fiasco; from elegant spring asparagus with butter-fried eels to a series of sformati, little unmolded puddings of seasonal vegetables that are a favorite Tuscan first course. Handmade eel pastas, gnocchi, polenta, and rice are also savory first courses, often served with robust meat and wild mushroom rag¨s or delicate seafood sauces.
More than a cookbook or a recipe collection, Flavors of Tuscany is a celebration of a way of life and an attitude toward food that is as seductive as it is simple. Along with unforgettable sketches of people and places that have appealed to her over the years, Jenkins has included an indispensable section, "When You Go to Tuscany," that includes favorite restaurants and specialty shops.
To all this, Jenkins brings her special combination of skills: a journalist's air for anecdote, a historian's passion for the story of the past, and a gifted cook's appreciation of fine traditional food and the people who create it, as well as a deep and abiding love of Tuscany. The result is magic.