Average Reviews:
(More customer reviews)This book was first published in 1993 under the name of IMMIGRANTS KITCHEN: ITALIANThe authors made changes. They updated the ingredients and methods. A distinction has been made between Tuscan cooking and cooking in other Italian regions.The introduction written was helpful in understanding the various regions of Italy and the different cultures in methods and foods used in cooking.The authors wrote a detailed history of their family. You will find it not only interesting but maybe your ancestors had similar stories to tell.My grandparents were immigrants from Sicily, Italy. I have heard stories about the family get togethers, food cooked and customs.This book was a look back into a time in the authors' past and made me eager to try the recipes. They are recipes that are still alive not only in American but in Tuscany too.
Here are a few of the recipes I used:
The first one I made was the Boiled Potato with Parsley Salad. Variations to the recipe included adding garlic, fresh vegetables like tomato, cucumber, peppers, beans or olives. I made the salad for our family church picnic. The bowl was empty when I left. I loved the vinegar and oil dressing on the salad. It added to the freshness of the vegetables I used.
The second recipe I was the polenta. I made the polenta and let it harden in a rectangular pan in the refrigerator overnight. I made the meat sauce in the book which I used the next day on the warmed up polenta which had been cut into rectangles. This was another delicious combination and a nice change from pasta and meat sauce.
The recipe choices range from appetizers through vegetables ( in alphabetical order). You will not be disappointed in this story book and cook book. The ingredients can be easily found in your grocery store. All you need to do is add your time and your love!
BUON APPETITO!!!
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Tuscan-American Kitchen, AThis definitive Italian cookbook presents more than 250 kitchen-tested recipes, along with five essays and illustrated, step-by-step instructions for the essentials of Italian cooking, such as stuffing an artichoke, making cannelloni, identifying dozens of types of pasta, and more. In addition to the well-known pastas, breads, and meats, the recipes include canapes, sweets, baccalà, chicken galatine, soups, vegetables, porchetta, sausage, salami, and other cured meats. Indexes and recipe listings in both Italian and English and a complete chapter devoted to the gran fritto misto (the Italian method for frying meats and vegetables) complete this wholesome and hearty celebration of homemade Tuscan cooking.
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