The Complete Illustrated Tuscan Cookery: Starters • Sauces • Pasta, Soup and Rice Dishes • Meat • Fish • Omelettes • Vegetables • Desserts, Cakes • Pastries - Elisabetta PiazzesiBonechi, 1995, Paperback.
Condition: Very Good.
From the cover: “WHAT ARE THE REQUISITES of a Tuscan Cookery book which, though belonging to a gastronomic and literary genre apparently with a full array of classic editions of both dishes and relevant publications, is in fact brand new? First and foremost, the recipes spring from a truly authentic tradition, good home cooking, which has filtered through concrete, everyday professional practice in the field of modern nutrition. The inexhaustible, sprightly source of the menus that Elisabetta Piazzesi has, since 1975, been setting before the patrons of her own restaurant, “Lo Strettoio”, are her mother and grandmother’s self-same recipes, lovingly reinterpreted, and, where necessary, adapted to today’s demands and tastes without altering their true nature, but with an eye to effect and elegance in presentation. Secondly, the fact that, before writing out the 250 recipes which are presented, the author checked through them all (not forgetting the variations), kitchen scales and stop-watch to hand, paying the utmost attention to clarity of instruction as regards dish preparation. (The odd bizarre snippet here and there and the comment on the side are, even so, not lacking.) Moreover, the great dishes of Tuscan cuisine in this volume are richly illustrated. For the first time, splendid pictures, specially taken, fully reinstate its high gastronomic and “artistic” quality, recreating an unmistakable atmosphere of grace and beauty and drawing us into a fine colour game, while overwhelming us with the delicate magic of the skilful combination of the various ingredients.”
Size: 10¼" x 7¾". 191 pages.