Cucina Povera
Tuscan Peasant Cooking
Published on 15. September 2011
Book
Hardback
192 pages
978-1-4494-0238-9 (ISBN)
Description
Italian cookbook authority Pamela Sheldon Johns presents more than 60 peasant-inspired dishes from the heart of Tuscany inside Cucina Povera. This book is more than a collection of recipes of "good food for hard times." La cucina povera is a philosophy of not wasting anything edible and of using technique to make every bite as tasty as possible. Budget-conscious dishes utilizing local and seasonal fruits and vegetables create everything from savory pasta sauces, crusty breads and slow-roasted meats to flavourful vegetable accompaniments and end-of-meal sweets.
The recipes inside Cucina Poverahave been collected during the more than 20 years Johns has spent in Tuscany. Dishes such as Ribollita (Bread Soup), Pollo Arrosto al Vin Santo (Chicken with Vin Santo Sauce), and Ciambellone (Tuscan Ring Cake) are adapted from the recipes of Johns' neighbours, friends, and local Italian food producers. Lavish colour and black-and-white photographs mingle with Johns' recipes and personal reflections to share an authentic interpretation of rustic Italian cooking inside Cucina Povera.
The recipes inside Cucina Poverahave been collected during the more than 20 years Johns has spent in Tuscany. Dishes such as Ribollita (Bread Soup), Pollo Arrosto al Vin Santo (Chicken with Vin Santo Sauce), and Ciambellone (Tuscan Ring Cake) are adapted from the recipes of Johns' neighbours, friends, and local Italian food producers. Lavish colour and black-and-white photographs mingle with Johns' recipes and personal reflections to share an authentic interpretation of rustic Italian cooking inside Cucina Povera.
More details
Language
English
Place of publication
Kansas City
United States
Dimensions
Height: 211 mm
Width: 185 mm
Thickness: 25 mm
Weight
680 gr
ISBN-13
978-1-4494-0238-9 (9781449402389)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
?Pamela Sheldon Johns is a well-known cooking instructor and the host of culinary workshops throughout Italy. She has authored 14 cookbooks, many specializing in Italian food, such as Parmigiano! and Balsamico! Pamela has spent 20 years exploring and writing about the back roads of Italian food culture. She hosts many of her food and wine workshops from her farm in Tuscany, which was recently featured as one of the top 20 culinary workshops in Italy by Food & Wine magazine. She returns to the U.S. several times a year to teach cooking classes and promote her cookbooks.