by
Davies, Emiko author.
Call Number
641.59455 DAV
Publication Date
2016
Summary
Through her recipes, Emiko Davies takes us on a stroll through the streets of Florence, past bakeries and pastry shops bustling with espresso sippers, colourful markets, busy trattorias, butchers, hole-in-the wall wine bars and late-night gelaterias. She stays true to the most classic recipes and traditions of the Renaissance city - which inspired her to start her eponymous blog five years ago while living in Florence - revealing an unpretentious and unchanging cuisine that tells the unique story of its city, dish by dish. -- back cover.
Format:
Books
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67232.6094
by
Kiros, Tessa.
Call Number
641.59455 KIR
Publication Date
2003
Summary
This personal cookbook reflects the Siena-based author's love of the cuisine of her adopted homeland. Its title refers to the seasonal nature of the recipes within, with the chapters divided into the 12 months of the year. It is about the food of Tuscany, seasonal cooking and fine ingredients.
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Books
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0.1066
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by
Gleisner, Tom.
Call Number
641.5945
Publication Date
2010
Summary
Join Audrey Gordon, voted three times Britain?s sternest chef, as she travels to the heart of Italy and shares the recipes, produce and memories of her Tuscan summer. Visit traditional farmhouses, local trattorias and sample the stunning range of local produce on offer as Audrey shares the sights, sounds and occasionally, smells, of regional Italy. Then sample these delights at home with the range of delicious and easy to make recipes that Audrey, inspired by Italian traditions, has created for the home cook. This book is not directed at celebrity super chefs or haute cuisine high flyers dazzl
Format:
Electronic Resources
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0.0680
by
Davies, Emiko, author.
Call Number
641.59455 DAV
Publication Date
2017
Summary
Acquacotta is a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast, which forms part of the territory of Maremma. Acquacotta, literally meaning "cooked water", is Maremma's most famous dish, a soup made of slowly simmered tomatoes and onions and poached eggs. There are countless variations and every town has its own. The book includes personal stories memories and lessons from the people (producers, winemakers, breeders, fisherman) Emiko has met. The Silver Coast is a geographically quite narrow area in the southernmost coastal part of the region--and includes the island-like promontory of Monte Argentario, the island of Giglio, the lagoon town of Orbetello and the last Tuscan town on the border of Lazio, Capalbio. Surrounded by thick, wild boar-inhabiting, forest-covered hills and twisted, ancient olive trees, the area is known for its rustic peasant cooking, where hearty soups, hand-reared chickens or rabbits, foraged wild vegetables, mushrooms and chestnuts and wild-caught game have long provided sustenance--and still colour the local cuisine. Acquacotta champions the food Emiko loves to eat and cook--comforting, low-maintenance and easy to prepare. It's food that calls for sharing with friends or family, gathered around a big table. And like most peasant cuisine, it is about getting the best out of a few ingredients and providing a belly-filling meal that not only doesn't cost the earth, but is delicious.
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Books
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0.0566
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