Tuscan Cookbook

Rating:
Summary: A true culinary treasure
Review: A collaborative compilation and effort by Stephanie Alexander and Maggie Beer, Tuscan Cookbook: Recipes And Reminiscences From The Italian Cooking School is superbly enhanced with the full color photography of Simon Griffiths and showcases a cornucopia of wonderful dishes. From Salsa Agresto; Green Salad with Walnuts and Verjuice; Herbed Pasta with Fresh Tomato and Red Onion Sauce; and Figs Stewed in Amaro Syrup; to Spinach with Lemon, Garlic, and Pine Nuts; Baked Prune Plum and Mascarpone Tart; Cuttlefish Salad; and Pheasant in Vin Santo with Chestnuts and Pancetta, Tuscan Cookbook is as much fun to simply browse through as it is inspiring to plan a menu with. A true culinary treasure, the Tuscan Cookbook is a welcome and treasured addition to any dedicated gourmet cookbook collection.

Rating:
Summary: A book to transport you
Review: I have owned this book for three years now and whenever I want to transport myself back to Tuscany and the green rolling hills of the Chianti countryside I just open this book. Maggie Beer and Stephanie Alexander are true legends of food and wine in Australia and their innate knowledge and love of their art shines through every page. This book was the result of the two cucina divas combining their talents to run a cooking school in Italy.

The hardcover volume is beautifully bound with superb photography. The narrative is flowing and friendly and makes you feel like you are in a conversation with the two whilst cleaning porcini mushrooms or sampling thin slices of prosciutto.

The recipes are explained clearly and are in keeping with the simplicity and freshness of true Italian cuisine. This is a book for lovers of Italian food but also for lovers of food based on fresh, seasonal produce. The recipes are not complicated and do not rely on long labourious hours in the kitchen. The Rotolo di Spinaci recipe has won me accolades every time I have made it. I recommend this book to anyone interested in true Tuscan cooking.