Central to the Tuscan culinary traditions are olive oil, bread, tomatoes and wine, and grilling over fire. This book captures the food, culture, countryside and people of Tuscany.
Six years ago Stephanie Alexander
and Maggie Beer went to Italy to run three cooking schools. For two months they lived in the heart of Tuscany, in a beautiful villa nestled among the vineyards and fields south of Siena. They immersed themselves in Tuscan culinary traditions. Central to the cuisine are olive oil, bread, tomatoes and wine and grilling over the fire. The fresh and delicious recipes in this book are based on the local cuisine. The photography captures the food, culture, countryside and people of Tuscany.
runs a highly claimed restaurant in Melbourne. She is the author of THE COOK'S COMPANION. Maggie Beer is an author and food journalist, her last book was Maggies Table also published by Penguin