1996. A very good copy with light shelf rubbing to the edges and rear wrap and a slight lean to the spine.
Description
For a small region in the centre of Italy, Tuscany overflows with larger-than-life delights. The cuisine of Tuscany is a simple, uncomplicated way of cooking that uses only the finest and freshest ingredients.
From her renowned cooking school in Tuscany this acclaimed author and cook has gathered a superb collection of 250 authentic recipes that draw upon this tradition of purity and simplicity.
You'll find such favourites as almond cookies, noodles with wild boar sauce, along with delights of Casentine gnocchi, 'naked' ravioli and risotto with chianti.
Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialities and surprises.
Included in each large-format volume are gorgeous food and landscape photographs
