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Books: Cooking by Cuisine -> Cooking Italian
Toscana Mia: The Heart and Soul of Tuscan Cooking
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by:
Menghi, Umberto
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Publisher:
Douglas and McIntyre
Published: October 1, 2003
ISBN: 155054909X
Format:Paperback
Pages:176
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Book Description
From Booklist
Lying south and east of Emilia-Romagna, Tuscany offers a hearty, meaty cuisine currently popular because of the host of American tourists who crowd the region and the number of recent best-sellers about life in the small farms and
villages that dot the hilly Tuscan landscape. Vancouver chef Umberto Menghi grew up in Tuscany, and he recalls in Toscana Mia the rich produce of land and sea that makes Tuscan cooking unique in Italy. Like most Mediterranean cuisines, Tuscan cooking
depends on fresh local ingredients such as good olive oil, flavorful vegetables, and the best meats and seafood. Game plays a big part in Menghi's cooking, with hare, boar, and venison all putting in an appearance. Other meats star in a hearty Bollito
Misto, a melange of boiled sausage, chicken, beef shank, and tongue that makes a great Sunday family feast. Mark Knoblauch
Copyright © American Library Association. All rights reserved--This text refers to the
Paperback edition.
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