Flavours of Tuscany by Maxine Clark
Discover the fascinating culture of Tuscan food and cooking in this sumptuous book. Good cooks always emphasize the importance of the best ingredients, and Maxine Clark takes this one step further with 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); Orchards and Fields; and Wines: Super Tuscans and Vin Santo. From antipasti to sweet things, and pizza to fish and seafood dishes, there is a comprehensive selection of delicious and authentic recipes.
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, Dolcissimo and Al Forno. She lives in Perthshire.
| SKU | Unavailable |
| ISBN 13 | 9781845971434 |
| ISBN 10 | 1845971434 |
| Title | Flavours of Tuscany |
| Author | Maxine Clark |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ryland, Peters & Small Ltd |
| Year published | 2006-03-01 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |