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2 Burnside Cooking and Food- Italian
7 Local Warehouse Cooking and Food- Italian
25 Remote Warehouse Cooking and Food- Italian

The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen

by

The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying platters out the door. We’ll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside—so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.”

—from the Introduction

 

In all of Frances Mayes’s bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients.

           

A toast to the experiences they’ve had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours,  and garden baskets tumbling over with bright red tomatoes.

           

Lose yourself in the transporting photography of the food, the people, and the place, as Frances’s lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner.

           

The more than 150 tempting recipes include:

·         Fried Zucchini Flowers

·         Red Peppers Melted with Balsamic Vinegar

·         Potato Ravioli with Zucchini, Speck, and Pecorino

·         Risotto Primavera

·         Pizza with Caramelized Onions and Sausage

·         Cannellini Bean Soup with Pancetta

·         Little Veal Meatballs with Artichokes and Cherry Tomatoes

·         Chicken Under a Brick

·         Short Ribs, Tuscan-Style

·         Domenica’s Rosemary Potatoes

·         Folded Fruit Tart with Mascarpone

·         Strawberry Semifreddo

·         Steamed Chocolate Cake with Vanilla Sauce

 

Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort.

           

Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life. 

Synopsis:

In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italyand#8217;s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The 100 distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Gemelli with Caramelized Oranges and Crispy Pancetta) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino Caper Pasta). Tips and anecdotes culled from Seganand#8217;s Italian travels enhance the easy-to-follow directions, and a glossary of more than 50 extraordinary dried pastas showcases shapes to revive any pasta loverand#8217;s repertoire. For contemporary, authentic Italian pasta, Pasta Modern is the go-to guide.

Praise for Pasta Modern:

and#147;She lives up to her own billing, well demonstrating a and#145;fierce, profound, and zealous reverence for Italian pastas.and#8217;and#8221; and#151;Booklist (starred review)

About the Author

Named the "bard of Tuscany" by the New York Times, FRANCES MAYES is the author of the bestsellers Under the Tuscan Sun, Bella Tuscany, Every Day in Tuscany, and, with EDWARD MAYES, In Tuscany and Bringing Tuscany Home. She also wrote Swan: A Novel, A Year in the World, and five books of poetry. She lectures frequently on Italian life. Edward is the prize-winning author of four books of poetry, most recently, Speed of Life and Works and Days. Photographer STEVEN ROTHFELD is the author of French Dreams, Shrines, and Italian Dreams. His work appears in books by Frances Mayes among others. 

Product Details

ISBN:
9780307885289
Author:
Mayes, Frances
Publisher:
Clarkson Potter Publishers
Author:
Segan, Francine
Author:
Mayes, Edward
Subject:
Italian
Subject:
Cooking and Food-General
Subject:
Cooking and Food-Italian
Subject:
Pasta
Edition Description:
Hardcover w/Dust Jacket
Publication Date:
20120331
Binding:
HARDCOVER
Language:
English
Illustrations:
60 color photographs
Pages:
208
Dimensions:
10 x 9 x 1 in

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Related Subjects

Cooking and Food » Dishes and Meals » Pasta and Pizza » General
Cooking and Food » Dishes and Meals » Pasta and Pizza » Pasta
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Italian

The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen New Hardcover
0 stars - 0 reviews
$29.99 In Stock
Product details 208 pages Clarkson N Potter Publishers - English 9780307885289 Reviews:
"Synopsis" by ,
In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italyand#8217;s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The 100 distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Gemelli with Caramelized Oranges and Crispy Pancetta) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino Caper Pasta). Tips and anecdotes culled from Seganand#8217;s Italian travels enhance the easy-to-follow directions, and a glossary of more than 50 extraordinary dried pastas showcases shapes to revive any pasta loverand#8217;s repertoire. For contemporary, authentic Italian pasta, Pasta Modern is the go-to guide.

Praise for Pasta Modern:

and#147;She lives up to her own billing, well demonstrating a and#145;fierce, profound, and zealous reverence for Italian pastas.and#8217;and#8221; and#151;Booklist (starred review)

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