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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Fette col cavolo nero (Cabbage Crostini)
by The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines

These savory appetizers are very appealing and quite tasty. Don't let the name turn you off!

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Fette col cavolo nero (Cabbage Crostini)

Preparation time: 20 minutes
Cooking time: one hour.

One kg black cabbage (kale).
12 slices of bread.
Garlic.
Extra-virgin olive oil.
Black pepper.
Salt.

Clean and wash the cabbage (or kale) carefully and cook in a litre and a half of boiling, salted water. When it is cooked, toast the bread, rub a clove of garlic over each slice and place in soup bowls. Pour over a little of the cooking water to moisten and top with the cabbage leaves, roughly chopped. Pour over the oil and dust with freshly ground black pepper.

Green vegetables have always been a great favourite with Florentines. During the 14th century boiled green vegetables on slices of toasted bread were sold from hot food stands in the city. This tradition has disappeared, but to savour the original smells and flavours, you need only visit San Ambrogio and San Lorenzo markets.

This recipe was reprinted with the gracious permission of The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines. The Art of Cookery: Traditional Florentine and Tuscan Recipes and Wines offers a wide variety of information about traditional Florentine and Tuscan cuisine, including a huge collection of fantastic recipes and basic information about this fascinating cuisine.

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This marvelous cookbook is a true glimpse into the food and culture of Tuscany. It reads just like a notebook compiled by a cherished family member and is filled with wonderful recipes, tips, stories, photos, family vignettes, herbal lore, old fashioned sayings, and tons of love. The recipes are simple, but fantastic - Oysters with Italian Ham and Chives, Fried Bread with Cheese Sauce, Peanut Brittle Cake, Stuffed Seafood Cannelloni, "Knock on Wood" Potato Dumplings, Snapper with Italian Bacon, Capers, and Lemon, Prawns with Marsala, Rustic Style Spaghetti Sauce, and many more wonderful dishes.