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SAVORING TUSCANY: Recipes and Reflections on Tuscan Cooking

by Lori De Mori, Chuck Williams, Editor
Time-Life Books
Copyright 2001 Weldon Owen Inc.

The Savoring series conceived and produced by Weldon Owen Inc. San Francisco, in collaboration with Williams-Sonoma Inc.

If I could only visit one area of Italy, it would be Tuscany.  Everything I've read about this area draws me to it like a moth to a flame.  This book transported me to Tuscany instantly upon opening the book to a two page photograph of the Tuscan countryside.  I could almost feel myself standing in this field looking out.  The entire book is filled with glorious photographs of the people, the food and the scenery that is Tuscany.  There were two photographers given credits for their work - I thank them both for the luscious looking food photographs and the incredible scenery photos.

I am unashamed of my jealousy for the author, Lori De Mori who lives in a 200-year-old farmhouse in the Tuscan countryside. Her contribution to this fantastic cook book is more than just the recipes - I could feel her love and intensity of feeling towards the food of this region from her comments accompanying each recipes

I have made several recipes from the collection of Antipasti, Primi, Secondi, Contorni and Dolci chapters - here are a few of my favorite ones:

Insalata di Carciofi, Grana, e Rucola (baby artichoke, parmesan, and arugula salad) p.33

Crostini de Pesce Spada (smoked swordfish toasts) p.53

Linguine allo Scoglio (linguine with seafood) p.94

Cotolette alla Pontremolese (veal cutlets with garlic and capers) p.134

Bistecchine di Maiale Ubriache (drunken pork chops)  p.137

Spigola al Cartoccio con Salsa di Capperi (sea bass in parchment with caper sauce) p.142

Piselli Freschi con Pancetta (spring peas with pancetta) p. 179

Finocchio al Parmigiano (braised fennel with parmesan) p.188

Torta di Mele con Pinoli e Uvetta (apple torte with pine nuts and raisins) p. 226

Pesche al Vino Rosso (peaches in red wine) p.239