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A Tuscan in the Kitchen: Recipes and Tales from My Home

Luongo, Pino, with Barbara Raives and Angela Hederman

30 ratings by Goodreads
ISBN 10: 0517569167 / ISBN 13: 9780517569160
Published by Clarkson N. Potter, New York, 1988
Condition: Very Good - Hardcover
From Black Falcon Books (Wellesley, MA, U.S.A.)

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About this Item

Fourth printing. Signed by the author on the half-title page: "Pino Luongo." Book is unmarked; spine cocked; corners sharp, tail of spine bumped and discolored, as from damp exposure. The dust jacket is not price-clipped (original price $24.95); heavily chipped and edgeworn; a three-inch closed tear to the top of the front panel and a one-inch closed tear to the top of the back panel; Brodart protected. Size: 8vo - over 7" - 9" tall. Bookseller Inventory # 007955

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Bibliographic Details

Title: A Tuscan in the Kitchen: Recipes and Tales ...

Publisher: Clarkson N. Potter, New York

Publication Date: 1988

Binding: Hard Cover

Book Condition:Very Good -

Dust Jacket Condition: Good

Signed: Signed by Author

About this title


This exuberant, delightfully unconventional cookbook is a warm, personal collection of recipes and reminiscences of the author's native Tuscany and a guide to a spontaneous way of cooking based on good taste and common sense rather than rigid rules.

In A Tuscan in the Kitchen, Pino Luongo, the creator of New York's successful Il Cantinori restaurant, presents 140 of his favorite recipes, from soups and antipasti to salads and desserts. The recipes include such tempting dishes as trout with balsamic vinegar, peasant-style risotto made with sausage and peas, roasted quail with tarragon, spaghetti with sea bass sauce, radicchio and orange salad, and baked peaches stuffed with walnuts and chocolate. Interspersed throughout in a spirited narrative are tales of his adventures as well as stories of family celebrations and the local traditions of the people who live in Tuscany's dries, hill towns, and fishing ports.

Mr. Luongo shows us how to cook the Tuscan way, using a small repertoire of ingredients and a few basic techniques to create dishes that taste delicious and can be endlessly varied. The ingredients in each recipe are broken down into a three-part list: pantry staples, like olive oil, pasta, and canned plum tomatoes; cold storage items such as eggs, butter, and cheese; and a handful of market foods that need to be purchased fresh. In the recipes, he gives basic instructions and guidelines for making each dish but does not give exact quantities. For instance, a recipe for tagliatelle with fresh garden vegetables suggests a variety of vegetables and herbs; the cook decides how many and how much of each to use, according to taste. Mr. Luongo teaches us the kind of flexibility good cookshave always practiced and encourages us to create our own personal style of cooking -- and have a wonderful time in the kitchen, too.

Filled with warmth and an irrepressible enthusiasm for life's pleasures, A Tuscan in the Kitchen is an original and inspiring cookbook.

From the Back Cover:

Italian food has never been more popular, and now, in this inspiring cookbook, Pino Luongo presents the food of his native Tuscany. With him as our guide, we discover the delights of the region and learn a relaxed and simple way of cooking without precise measurements. As he says in the introduction, "Most cookbooks give exact amounts of this and that, but I never learned about timing and quantities -- I did everything by instinct. If you make a mistake in tablespoons, it's not going to hurt you. You don't need a prescription for cooking food, you're the person in charge...As in love, there are no rules for cooking. Everything should be done with feeling."

It's one of the loveliest cookbooks I've ever seen, filled with spectacular pictures, great stories and recipes that sound wonderful. -- Los Angeles Times

Even if one never makes a single recipe, his book, with its wit and wit and breezy style, is fun to read.

-- Milwaukee Journal

Its recipes are direct and appealing, the accompanying narrative charming and the many culinary opinions well worth considering.

-- Washington Post Book World

Anyone who likes to cook and is relaxed about it should find the book rewarding. -- New York Times

"About this title" may belong to another edition of this title.

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