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Leaves from our Tuscan kitchen; or, How to cook vegetables
Janet Ross
About onion juice, about a bouquet, about blanching maccaroni: Janet Ross begins with the habits of a Tuscan kitchen before a single finished dish. Leaves from Our Tuscan Kitchen teaches Italian vegetable cookery as her own household practiced it near Florence. Garden cooking with an expatriate's devotion. Cook vegetables the way Tuscany always has.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
380 chapters
- 1LEAVES FROM OUR TUSCAN KITCHEN
- 2PREFACE
- 3CONTENTS
- 4INTRODUCTION
- 5About the cooking of Vegetables.
- 6About Sauces.
- 7About Eggs.
- 8About Spices.
- 9About a Bouquet.
- 10About Onion Juice.
- 11About Maccaroni and Spaghetti Paste.
- 12About blanching Maccaroni and Spaghetti.
- 13About Croûtons.
- 14About a Bain-Marie.
- 15RECIPES
- 16Artichokes ‘alla Barigoul.’
- 17Artichokes ‘alla Barigoul’ (maigre).
- 18Artichokes ‘Farciti.’
+ 362 more. The full contents open with the book.
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