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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 Bruschetta
by Peter Timmons

"Simple and Fabulous. Enough for appetizers for six or lunch for one! :-)"

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Tuscan Bruschetta

Recipe Submitted by Peter Timmons.

1 cup drained and chopped sundried tomatoes in oil
1/2 cup chopped toasted pine nuts
1/2 cup minced scallions
3 ounces grated Parmesan cheese
8 ounces shredded Provolone cheese
Baguette bread slices

Mix together the sundried tomatoes, pine nuts, scallions, and cheeses. Spread over the bread slices. Bake at 400 degrees for about 6 minutes or until golden brown and the cheese is melted. Serve immediately.