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The author celebrates the good life from his inn in Tuscany, laying out one hundred recipes from friends and family in Italy that capture the essence of the Tuscany experience, including tips on handling herbs, selecting olive oils, and cooking beans, among other important regional skills. Reprint.
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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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Book Description Douglas & McIntyre, 2003. Paperback. Condition: New. Seller Inventory # DADAX155054909X
Book Description Douglas & McIntyre, 2003. Paperback. Condition: New. Never used!. Seller Inventory # P11155054909X
Book Description Douglas & McIntyre, 2003. Condition: New. book. Seller Inventory # M155054909X