Download Stephanie Alexander And Maggie Beers Tuscan Cookbook: Recipes And Reminiscenes From Their Italian Cooking School, by Stephanie Alexander,
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Stephanie Alexander And Maggie Beers Tuscan Cookbook: Recipes And Reminiscenes From Their Italian Cooking School, by Stephanie Alexander,
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Six years ago Stephanie Alexander and Maggie Beer went to Italy to run three cooking schools. For two months they lived in the heart of Tuscany, in a beautiful villa nestled among the vineyards and fields south of Siena. They immersed themselves in Tuscan culinary traditions. Central to the cuisine are olive oil, bread, tomatoes and wine, and grilling over a fire. The fresh and delicious recipes in this book are based on the local cuisine. The breathtaking photography by Simon Griffiths captures the food, culture, countryside and people of the region in a book that glows with the light of Tuscany.
- Sales Rank: #4194934 in Books
- Published on: 2010-03-02
- Released on: 2010-03-02
- Format: International Edition
- Original language: English
- Number of items: 1
- Dimensions: .70" h x 8.80" w x 10.90" l, 1.95 pounds
- Binding: Paperback
- 224 pages
Amazon.com Review
When Australian chefs Stephanie Alexander and Maggie Beer arrived in Tuscany to run a cooking school, they had no idea how much fun they were going to have. Their Tuscan Cookbook is the result of those magical two months. Meals revolved around basic ingredients: bread, tomatoes, olive oil, and wine. The first lesson was: "The fruit and vegetables were so fresh that they had to be used immediately: when one is surrounded by produce picked when ready to eat this is exactly what one must do!" Students and teachers alike learned to produce sumptuous meals based on what the market had that morning. One day it might be Grilled Squab with a Gratin of Squash or perhaps Herbed Pasta with Fresh Tomato and Red Onion Sauce. Another day is might be Rotolo di Spinaci preceded by an antipasto with mozzarella-stuffed zucchini flowers and marinated mussels. The accompanying photos of the dishes and Tuscan life are as tantalizing as the recipes. --Dana Van Nest
About the Author
Stephanie Alexander runs a highly claimed restaurant in Melbourne. She is the author of THE COOK'S COMPANION. Maggie Beer is an author and food journalist, her last book was Maggies Table also published by Penguin
Most helpful customer reviews
17 of 18 people found the following review helpful.
A book to transport you
By Rob
I have owned this book for three years now and whenever I want to transport myself back to Tuscany and the green rolling hills of the Chianti countryside I just open this book. Maggie Beer and Stephanie Alexander are true legends of food and wine in Australia and their innate knowledge and love of their art shines through every page. This book was the result of the two cucina divas combining their talents to run a cooking school in Italy.
The hardcover volume is beautifully bound with superb photography. The narrative is flowing and friendly and makes you feel like you are in a conversation with the two whilst cleaning porcini mushrooms or sampling thin slices of prosciutto.
The recipes are explained clearly and are in keeping with the simplicity and freshness of true Italian cuisine. This is a book for lovers of Italian food but also for lovers of food based on fresh, seasonal produce. The recipes are not complicated and do not rely on long labourious hours in the kitchen. The Rotolo di Spinaci recipe has won me accolades every time I have made it. I recommend this book to anyone interested in true Tuscan cooking.
12 of 13 people found the following review helpful.
A true culinary treasure
By Midwest Book Review
A collaborative compilation and effort by Stephanie Alexander and Maggie Beer, Tuscan Cookbook: Recipes And Reminiscences From The Italian Cooking School is superbly enhanced with the full color photography of Simon Griffiths and showcases a cornucopia of wonderful dishes. From Salsa Agresto; Green Salad with Walnuts and Verjuice; Herbed Pasta with Fresh Tomato and Red Onion Sauce; and Figs Stewed in Amaro Syrup; to Spinach with Lemon, Garlic, and Pine Nuts; Baked Prune Plum and Mascarpone Tart; Cuttlefish Salad; and Pheasant in Vin Santo with Chestnuts and Pancetta, Tuscan Cookbook is as much fun to simply browse through as it is inspiring to plan a menu with. A true culinary treasure, the Tuscan Cookbook is a welcome and treasured addition to any dedicated gourmet cookbook collection.
5 of 5 people found the following review helpful.
Extraordinary!
By Cosmas Bisticas
This is an excellent "recreational" cookbook, perfect for your coffee table or library. Exceptional photographs and relatively few, but very well chosen recipes. I have tried several of the recipes and did not find myself even tempted to make alterations. The "Grilled Quail in a Grape bath" as well as the Mascrapone tart, were two of my favorites, so far! Buy with confidence, you'll treasure this one for years!
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