Solo Verdura: The Complete Guide to Cooking Tuscan Vegetables

by Anne Bianchi

Book Overview

Abbondariza Tender artichokes, curly endive, plump eggplants, fragrant fennel -- these are a mere sampling of the treasures found in the fields of Tuscany, where vegetables are not just a side dish. Here Italian heritage expert Anne Bianchi shares the secretsold and new-of how vegetables are prepared in this exquisite region. As Italian chefs continually explore new ways to enjoy their country's harvest, Solo Verdura reflects the latest in today's...

• Format: Hardcover
• Language: English
• ISBN: 0880015438
• ISBN13: 9780880015431
• Release Date: October 1997
• Publisher: Ecco Press
• Length: 333 Pages
• Weight: 2.20 lbs.
• Dimensions: 0.9" x 7.4" x 9.5"

Customer Reviews

Bianchi does it again

I am puzzled by the two previous reviews that complain the ingredients cannot be found in America (except maybe NYC or San Francisco). I found only three that are not sold in Phoenix: amaranth (I found seeds), nettles and cardoons. The other fifty odd vegetables are all here. And it does not bother me that it has no photographs of peas and garlic. I know what they all look like. And these are not high presentation platings which would require pictures of the completed dish. What you get is good information, good descriptions, instructions and tips. Everything you need is here and some good commentary on Tuscany for dressing. Although the techniques here are neither advanced nor difficult, this is not a beginner's cookbook. It assumes you have done some serious cooking and are looking to dive deeply and broadly into a specialty cuisine's sub-division of vegetables. I like having both the English and Italian names for ingredients. She speaks to degree of difficulty, to seasonality and to preparation time which is helpful for planning. This is a book for reading before planning and finally doing. If you are a beginner and want to make these meals, just read the beginning chapters on essential ingredients, equipment and techniques. Then pick the ones she says are easy first. Once you have practiced a technique to your satisfaction, move on to a dish that requires another. Then you can tackle those that require multiple techniques through more steps. But they all work nicely. Tuscan cooking, like its people is not snobby or flashy. But there is affection for tradition. And there are many combinations you will welcome. Highly recommended.

Solo Verdura

This cookbook is a fantastic book for anyone who has some background in Italian cooking and who wants to try some new ingredients. The recipes are simple enough to follow, and the introductions to each section describe the beauty of Tuscany with rich language. The only thing wrong with the cookbook is that many of the ingredients are nearly impossible to find in the USA, unless you live in New York or San Francisco, which many of us don't!