Synopsis
Month by month, Elizabeth Romer details a year in a Tuscan kitchen. Noting farm recipes calling for olive oil measured in wine glasses, Romer recounts the way of life folks in Tuscany have enjoyed for centuries. In winter they spin wool and cure quantities of prosciutto. In springtime the pecorino cheese is made, while in summer the farm is ripe with corn, pears, and sweet peas. Then, of course, comes autumn, the time for wine, the time of the harvest. The rhythm of life naturally follows the foods of the seasons. You shouldn't read it without some good food nearby.
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Review
Month by month, Elizabeth Romer details a year in a Tuscan kitchen. Noting farm recipes calling for olive oil measured in wine glasses, Romer recounts the way of life folks in Tuscany have enjoyed for centuries. In winter they spin wool and cure quantities of prosciutto. In springtime the pecorino cheese is made, while in summer the farm is ripe with corn, pears, and sweet peas. Then, of course, comes autumn, the time for wine, the time of the harvest. The rhythm of life naturally follows the foods of the seasons. You shouldn't read it without some good food nearby.
About the Author
Elizabeth Romer studied textile design at the Royal College of Art, London, and has practiced and taught in that field. She lives in Tuscany with her husband.
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The Tuscan Year: Life and Food in an Italian Valley
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The Tuscan Year: Life and Food in an Italian Valley
Published by
Weidenfeld and Nicolson, 1984
ISBN 10: 0297784994
ISBN 13: 9780297784999
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