Ciao Italia in Tuscany or West Coast Cooking

Ciao Italia in Tuscany: Traditional Recipes from One of Italy's Most Famous Regions

Author: Mary Ann Esposito

Famed for its bustling cities rich with art, history, and centuries-old traditions, as well as for its gently rolling landscapes filled with vineyards, cypress trees, and olive groves, Tuscany is one of the most popular regions in Italy. Mary Ann Esposito, host of the longest-running television cooking show, invites us to experience the tastes, smells, and traditions of this wonderful region, one delectable meal at time.

With eighty delicious recipes accompanied by anecdotes, travel essays, and cooking tips and techniques, this collection shares and explores the essence of Tuscan cooking. Cucina povera, country-style cooking, is the backbone of the Tuscan culinary heritage, and you'll see it in practice on an agricultural estate just outside of Siena, at a palazzino in the heart of Florence, at a popular restaurant in an industrial city, in medieval villages, and in the charming cities and towns across the region.

Simple, flavorful ingredients are transformed into authentic, mouth-watering dishes such as Scarola e Fagioli (Escarole and Beans), Pappa al Pomodoro (Tomato Bread Soup), Patate con Olio e Ramerino (Potatoes with Olive Oil and Rosemary), Bistecca alla Fiorentina (Grilled T-bone Steak), Gnocchi di Patate con Salsa di Pecorino e Panna (Potato Gnocchi with Pecorino Cream Sauce), Panforte, Ricciarelli di Siena (Siena-Style Almond Cookies), and much more.

Complete with information on mail-order sources, Web sites, and Tuscan restaurants, this celebration of the region of Tuscany is a tribute to the people practicing and preserving its rich culinary traditions.

Library Journal

Last year, Esposito, host of a long-running PBS series, explored another part of the "heart of Italy" (Ciao Italia in Umbria); this season, she's moved slightly north to the better-known region of Tuscany. She chose as her base a restored, centuries-old villa and farm not far from Siena, and several of the series episodes captured in this companion volume (e.g., "The Mindful Gardener" and "When Tuscan Women Cook") were filmed there. Other episodes include "Dinner in a Palazzo," "The Merchant of Prato's Biscuit," and similar culinary excursions, with recipes for regional specialties from Bistecca alla Fiorentina to Panforte. Buy for demand. Copyright 2003 Reed Business Information.

Table of Contents:

	Acknowledgments	xi
	Introduction	xv
	The Lord and Lady of Spannocchia	1
	The Mindful Gardener	5
	When Tuscan Women Cook	15
	My Big Fat Tuscan Pizza(s)	27
	The Little Church with the Blue Door	33
	To Eat Like a Florentine	35
	The Merchant of Prato's Biscuits	45
	San Sepolcro's Secrets	51
	How to Read a Tuscan Menu	60
	Lucca's Legacy	63
	Dinner in a Palazzino	69
	Palazzo Davanzati	83
	A Taste for Saltless Bread	89
	A House with a View	101
	Maria Pia's Pleasing Pisa Pate	105
	Vineyard Kitchen	115
	In the Shadow of The Medici	131
	Practicing Al Fresco	141
	In Michelangelo's Neighborhood	143
	Sauce Sense	155
	Signature Sweets of Siena	165
	A Chef Goes to Tuscany	181
	Minding My Garden	193
	A Day for Vin Santo	211
	The Tuscan Pantry	213
	Favorite Tuscan Restaurants	215
	Mail-Order Sources	219
	Tuscan Food and Wine Web Sites	223
	English Index	225
	Italian Index	231

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West Coast Cooking

Author: Greg Atkinson

This comprehensive cookbook expresses the culinary styles, ingredients, and trends of the West Coast. World renowned chef Greg Atkinson explores the diversity of this region in 400 recipes that are easy to prepare, authentic, and delicious. With chapters on everything from West Coast beverages to soups and stews to sandwiches and street fare, readers are never wanting for tantalizing recipes to suit any occasion. Recipes include West Coast Pad Thai, Wine Country Pork Chops, Tres Leches Cake, and more.