Discover the fascinating culture of Tuscan food and cooking in this sumptuous book. Good cooks always emphasise the importance of the best ingredients, and Maxine Clark takes this one step further with wise and witty introductions to some of Tuscany's key foods.
She looks at Olives and Olive Oil; Sheep, Dogs and Tuscan Cheeses; Beans and Bean Eaters; Bread and Salt; White Cattle of the Val de Chiana (and their enormous steaks); Prosciutto and Cinghiale (wild boar); Orchards and Fields; and Wines: Super Tuscans and Vin Santo.
From antipasti to sweet things, and pizza to fish and seafood dishes, there is a comprehensive selection of delicious and authentic recipes.
