Solo Verdura: The Complete Guide to Cooking Tuscan Vegetables

by ,

Write The First Customer Review

Tender artichokes, curly endive, plump eggplants, fragrant fennel--these are a mere sampling of the treasures found in the fields of Tuscany, where vegetables are not just a side dish. Here Anne Bianchi, director of Toscana Saporita, a Tuscan cooking school, share the secrets--old and new--of how vegetables are prepared in this region. Bianchi captures the spirit of the region with contemporary recipes accompanied by engaging vignettes. 50 b&w photos.

Solo Verdura: The Complete Guide to Cooking Tuscan Vegetables 1997, Ecco Press

ISBN-13: 9780880015431

Hardcover

Select