Toscana Mia: The Heart and Soul of Tuscan Cooking - Hardcover

Menghi, Umberto

Hardcover

ISBN 10: 1550547216 ISBN 13: 9781550547214

Publisher: Douglas & McIntyre, 2003

Synopsis

In Tuscany, food, family, love, lore, and belonging are all one--and Umberto Menghi imparts this wisdom to those fortunate students who attend his cooking school in Villa Delia, an enchanting Tuscan farmhouse. There they learn the personality of each ingredient, develop a feel for quantities and combinations, and cultivate a new set of instincts to bring back to their own kitchens. If you're not lucky enough to get to Italy and have this top chef teach you firsthand, open these pages for a banquet of over 100 traditional Tuscan dishes he watched his mother and grandmother prepare for years. Commentaries, full of fondness and memory, place the foods in context. Among the mouthwatering sensations, shown in 120 luscious photos: a delicious stuffed zucchini, "my mother's style," with freshly grated Parmesan cheese, and several recipes incorporating white beans--a staple in the Tuscan household. Plus: advice on buying and growing your ingredients. Umberto Menghi is a chef, restaurateur, and author of several books on Italian cuisine.

About this title

About the Author

Vancouver, BC

From Booklist

Lying south and east of Emilia-Romagna, Tuscany offers a hearty, meaty cuisine currently popular because of the host of American tourists who crowd the region and the number of recent best-sellers about life in the small farms and villages that dot the hilly Tuscan landscape. Vancouver chef Umberto Menghi grew up in Tuscany, and he recalls in Toscana Mia the rich produce of land and sea that makes Tuscan cooking unique in Italy. Like most Mediterranean cuisines, Tuscan cooking depends on fresh local ingredients such as good olive oil, flavorful vegetables, and the best meats and seafood. Game plays a big part in Menghi's cooking, with hare, boar, and venison all putting in an appearance. Other meats star in a hearty Bollito Misto, a melange of boiled sausage, chicken, beef shank, and tongue that makes a great Sunday family feast. Mark Knoblauch
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Edition details

• Publisher: Douglas & McIntyre
• Publication date: 2003
• ISBN 10: 1550547216
• ISBN 13: 9781550547214
• Binding: Hardcover
• Language: English
• Number of pages: 176