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Click cover for larger view
Each of the ten itineraries in this cookbook/guidebook takes readers
through parts of Tuscany that still remain largely undiscovered—and
into the kitchens of more than fifty restaurants whose cooks reveal
their most authentic recipes. In addition to 100 recipes, also
included are descriptions and contact information for restaurants, trattorie,
gourmet shops, wineries, olive oil producers, local markets, and
regional food festivals, and how to find the monasteries, workshops,
and artisans' studios that offer local items ranging from herbal
beauty products to traditional ceramics and hand-woven linens.
“What Beth Elon has given us is not only a detailed and practical cookbook but also a traveler’s guide—and a love letter to a place and a way of living. This is great food writing in the spirit of Elizabeth David.”—Joan Didion
“Beth Elon not only tastes Tuscany, she savors every flavor, turns down every enticing road, and joyously reveals her long, profound, and continuing appreciation of this place of endless pleasures.”—Frances MayesHardcover,
320pp.
6.25” x
9.25”
ISBN 10: 1-892145-36-7
ISBN 13: 978189213.469
Retail price: $24.95
Price: $18.71 (25% off)
Beth Elon’s previous books include The Pasta Book, The Big Book of Pasta, and A Mediterranean Farm Kitchen. Beth Elon and her husband, the political historian Amos Elon, have lived in Tuscany for more than 30 years. In that time, she restored a centuries-old farmhouse; reestablished its vineyard and olive groves (producing her own wine and olive oil); planted vegetable and herb gardens; cultivated the orchard; and learned to cook using the bounty of the local countryside—all with the help of her neighbors, who taught her how to do all of these things in the traditional Tuscan way.
