Tuscany to table - Unconventional cookbook for unconventional chefs (with illustrated recipes) #521147

Since the very past the cuisine in Tuscany has always been based on a not-to-waste principle. It's easy to find very famous dishes made of very simple ingredients. Think about the famous panzanella which is done with leftovers like old bread and vegetables. Just bread, but very tasty! And even if Tuscan food seems to be simple and poor, it is known as healthy and rich in flavour.
With this book we wanted to bring Tuscany to your table, so we chose 13 recipes for four special dinners, including a special contribution from an American Personal Chef, Paul Cullen, and we added unique illustrations instead of pictures. We also decided to give you a few suggestions for a good wine-pairing. In the wine section you will find information about the wines and the wine productors: Baracchi Winery, Castelvecchio, La Marronaia, Le Macchiole, Pietro Beconcini, Poggio Al Grillo, Poggio Amorelli, Poggio La Noce, Poggio Rubino, Villa Saletta.