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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 - Tuscan Cheesecake
by Peter Timmons

"A great Italian style cheesecake with a mellifluous orange flavor and beautiful texture."

Leonetto Cappiello - Pates Baroni, 1921
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Tuscan Cheesecake

Recipe Submitted by Peter Timmons.

3 pounds ricotta cheese
8 eggs
2 cups sugar
1 cup milk
Freshly grated zest of 2 orange and 2 lemons
3 ounces Grand Marnier or other orange liqueur
1 tablespoon butter
1/4 cup plain bread crumbs

Preheat oven to 350 F. Beat ricotta cheese with food processor until smooth. Add eggs, sugar, and milk. Blend until well-mixed and smooth. Add orange and lemon zest and Grand Marnier. Mix well. Grease one springform pan with butter and coat lightly with bread crumbs. Fill pan with cheesecake mixture. Set pan in a larger pan filled half full with boiling water and bake 1-1/4 hours. Turn oven off, and leave the cheesecake within. Let stand for one hour. (No peaking.) Remove, let cool, and refrigerate.