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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 - Traditional Foccacia
by Peter Timmons



Raymond Campbell - Fine Meal
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Traditional Foccacia

Recipe Submitted by Peter Timmons.

1 package yeast
1/4 cup water
2 1/4 cups warm water
6 tablespoons olive oil
6 cups flour
1 teaspoon salt

Mix together and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place the following mixture on top: Coarse sea salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak in water for 10 minutes and then pat dry on paper towels. Let rise for about 1 hour. Bake at 350 degrees for 25 minutes. Dip in olive oil, salt, pepper, crushed red pepper, garlic, and/or freshly grated cheese.