The Food and Cooking of Tuscany
Summary
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The Food and Cooking of Tuscany by Martin Brigdale
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 directory of 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.
Michel Roux is a legendary chef and one of the world's greatest experts in French cuisine. His renowned restaurant, The Waterside Inn in England, has held three Michelin stars for over 30 years. In his celebrated career he has held countless other culinary honors, and was awarded an OBE in 2002 and the Chevalier de la Légion d'Honneur in 2004. He has written many successful books, including�The Essence of French Cooking and Cheese.
| SKU | Unavailable |
| ISBN 13 | 9781903141748 |
| ISBN 10 | 1903141745 |
| Title | The Food and Cooking of Tuscany |
| Author | Martin Brigdale |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Anness Publishing |
| Year published | 2009-11-30 |
| Number of pages | 128 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |