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HomeCookbooksItalian CookbooksTuscany: The Beautiful Cookbook |
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|  | | | Customer Reviews: | | | Average Customer Review: ( 14 customer reviews )
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Most Helpful Customer Reviews
24 of 27 found the following review helpful:
 Gorgeous Coffee Table Book, and the BEST Tuscan Cookbook Dec 10, 1999
By Mary Kristel Lokken
When you're an American expat living in Tuscany, your native friends and neighbors generally think that you can't cook worth beans, and your microwave must be your best friend. This is a beautiful book with characteristic food photographs taken in luscious Tuscan villas, or rustic farmhouse terraces, surrounded by wisteria blossoms, and always an inviting glass of white or red wine. It also an excellent cookbook, providing truely authentic recipes and precise instructions, enabling me to cook (almost) as well as my mother-in-law!
20 of 24 found the following review helpful:
Superb!!! Gorgeous!! Nov 23, 1998
If the housever catches fire, this book will be grabbed on my way to save the dog. Fabulous photos and recipes. Great reading pleasure
13 of 15 found the following review helpful:
The BEST ! Jan 29, 2002
One is transported. Even if you have never visited Tuscany and will never cook Tuscan, this beautiful book will take you on a trip and fill your senses with the essence of Tuscany. If you have visited Tuscany, it will bring back exquisite memories of this unbelievable region of our world through some of its greatest attractions: eating, drinking, and living well.
10 of 11 found the following review helpful:
 for the coffee table, not the kitchen Jan 10, 2006
By Carole Cochran
I got this as a gift from my son, since I had just visited Tuscany last year and loved the food. I am an experienced gourmet cook. This book needed a test kitchen in the worst way. I tried two recipes: one for polenta (as basic as pasta) and a Garbanzo bean bread. The proportions for both were totally wrong. The polenta balled up in the pan, and the "flat bread" was like a soft egg dish. I checked in one of my favorite chef cookbooks (Sheila Lukins of Silver Palate fame) and the proportions were very different for the polenta. the other recipe couldn't find anywhere. I'm donating this one to the library for the Friends of the Library sale.
4 of 4 found the following review helpful:
If it's good enough for the De' Medicis...... Mar 13, 2007
By Lorenzo Moog
I received this book as a gift when the Frances Mayes Tuscany book (ugh!)was all rage. I flipped through it thinking "what a dumb format for a cookbook" then slipped it into a bookshelf where it lay buried for a couple of years. I did however remember seeing in it (& liking the idea of) a recipe for "Elder Flower Flat Bread" (p.34) and I had an elderberry shrub in bloom so I dragged the book out, plucked the 1/2 cup of elderflowers and made the bread. It was good. I started actually looking at the photographs and then read through it. I kinda liked it. Then, to go on an antipasti (as Lorenza suggested) I made the "Stuffed Eggs with Tarragon" (p.35). Big hit! I tried, like an earlier reviewer, the "Chickpea Flat Bread"(p.45) Big-gloppy -mess- disaster! But, Lorenza had my attention with her great commentary on the culinary regions of Tuscany and the food styling is so irresistable and appetizing I forged on. Also VERY LOVING photographs of Tuscany. I've tried: "Naked Ravioli" (p78) Great! "Meatloaf of Arrezzo"(p.148 ) Nice suprise. "Fennel Cake" (p.242) Indispensible, I bake one a week! Light Apple Cake (p. 246) Delicious! So, long story short I really enjoy this book. The format is very large, rather absurd for the kitchen but I just slap it down on the counter, keep it open with a marble pestle and happily cook away.
See all 14 customer reviews on Amazon.com
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