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The Tuscan Sun Cookbook de Frances Mayes

The Tuscan Sun Cookbook

Autor Frances Mayes, Edward Mayes Fotografii de Steven Rothfeld
en Limba Engleză Hardback – 13 mar 2012

Putem începe experiența toscană cu un proiect culinar simplu, dar de impact: Flori de dovlecel prăjite, urmate de o porție de Ravioli de cartofi cu speck și pecorino. În The Tuscan Sun Cookbook, Frances Mayes și soțul ei ne deschid porțile vilei Bramasole din Cortona, invitându-ne să adoptăm filosofia „la casa aperta”. Notăm cu interes că această lucrare nu este doar o colecție de rețete, ci o prelungire firească a stilului de viață descris în memoriile sale celebre. Găsim aici o structură riguroasă, organizată după etapele unei cine italiene autentice, unde ingredientele robuste și oneste sunt lăsate să strălucească fără artificii inutile. Cine a gătit din Extra Virgin de Gabriele Corcos va aprecia aici aceeași celebrare a simplității rustice, însă The Tuscan Sun Cookbook aduce în plus acea notă lirică și intimă a experienței de peste două decenii a autorilor în inima Italiei. În contextul operei sale, dacă Pasta Veloce se concentra pe rapiditate, acest volum îndeamnă la un ritm lent, la culesul porcinilor și al castanelor, fiind o ancoră vizuală și practică pentru universul început în Under The Tuscan Sun. Fotografiile semnate de Steven Rothfeld nu doar ilustrează preparatele, ci documentează o estetică a bucuriei de a trăi, transformând fiecare rețetă într-o invitație la ospitalitate sub cerul liber.

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Specificații

ISBN-13: 9780307885289
ISBN-10: 0307885283
Pagini: 224
Ilustrații: 150-200 4-COLOR PHOTOGRAPHS
Dimensiuni: 215 x 262 x 30 mm
Greutate: 1 kg
Editura: Clarkson Potter/Ten Speed

De ce să citești această carte

Recomandăm această carte oricui dorește să aducă spiritul Toscanei în propria bucătărie prin tehnici verificate de preparare a pastelor și selecția vinurilor. Cititorul câștigă acces la secretele unei familii care a transformat gătitul într-o formă de artă relaxată. Este cadoul ideal pentru cei care apreciază gastronomia regională autentică și vor să învețe cum să pună în valoare ingredientele sezoniere cu un efort minim, dar cu rezultate spectaculoase.

Despre autor

Frances Mayes este o romancieră și eseistă americană, celebră la nivel mondial pentru volumul de memorii Under The Tuscan Sun, care a dominat lista de bestselleruri New York Times timp de peste doi ani și a fost ecranizat cu succes. Fost profesor de scriere creativă, Mayes îmbină în mod unic talentul literar cu pasiunea pentru gastronomie și cultura italiană. Prin lucrările sale, ea a devenit o ambasadoare neoficială a stilului de viață toscan, explorând teme precum restaurarea, grădinăritul și bucuriile mesei luate în comunitate.

Notă biografică

Named the "bard of Tuscany" by the New York Times, FRANCES MAYES is the author of the bestsellers Under the Tuscan Sun, Bella Tuscany, Every Day in Tuscany, and, with EDWARD MAYES, In Tuscany and Bringing Tuscany Home. She also wrote Swan: A Novel, A Year in the World, and five books of poetry. She lectures frequently on Italian life. Edward is the prize-winning author of four books of poetry, most recently, Speed of Life and Works and Days. Photographer STEVEN ROTHFELD is the author of French Dreams, Shrines, and Italian Dreams. His work appears in books by Frances Mayes among others. 

Extras

Giusi’s RAGÙ
 
Serves 10
 
3 tablespoons extra-virgin olive oil
1 pound ground lean beef
1 pound ground pork
2 italian sausages, casings removed
1 teaspoon salt
½ teaspoon pepper
2 teaspoons fresh thyme leaves or 1 teaspoon dried
1 to 2 cups red wine
1 cup soffritto (recipe below)
2 tablespoons tomato paste
16 to 20 tomatoes or 2 28-ounce cans whole tomatoes, juice included, chopped
 
Pour the olive oil into a 4-quart heavy pot with a lid. Over medium-high heat, brown the meats, breaking up the sausage with a wooden spoon, about 10 minutes. Add the salt, pepper, thyme, and 1 cup of the red wine. After the wine has cooked into the meat, about 10 minutes, add the soffritto, and stir in the tomato paste and tomatoes.
 
Bring the sauce to a boil, and then lower to a quiet simmer. Partially cover, and continue cooking for 3 hours, stirring now and then. Along the way, add the remaining cup of wine if you think the sauce is too dense.
 
Soffritto
 makes 1 cup
 
¼ cup extra-virgin olive oil
1 yellow onion, minced
1 carrot, minced
1 celery stalk, minced
1 handful of flat-leaf parsley, minced
½ teaspoon salt
¼ teaspoon pepper
 
Saute the ingredients in a small saucepan over medium-low heat until they begin to color and turn tender, 5 to 7 minutes.

Descriere scurtă

“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying platters out the door. We’ll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside—so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.”
—from the Introduction
 
In all of Frances Mayes’s bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients.
           
A toast to the experiences they’ve had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours,  and garden baskets tumbling over with bright red tomatoes.
           
Lose yourself in the transporting photography of the food, the people, and the place, as Frances’s lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner.
           
The more than 150 tempting recipes include:
·         Fried Zucchini Flowers
·         Red Peppers Melted with Balsamic Vinegar
·         Potato Ravioli with Zucchini, Speck, and Pecorino
·         Risotto Primavera
·         Pizza with Caramelized Onions and Sausage
·         Cannellini Bean Soup with Pancetta
·         Little Veal Meatballs with Artichokes and Cherry Tomatoes
·         Chicken Under a Brick
·         Short Ribs, Tuscan-Style
·         Domenica’s Rosemary Potatoes
·         Folded Fruit Tart with Mascarpone
·         Strawberry Semifreddo
·         Steamed Chocolate Cake with Vanilla Sauce
 
Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort.
           
Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life. 

Recenzii

I own over a thousand cookbooks, but I have never been so enthralled by a cookbook as I was when I saw and read The Tuscan Sun Cookbook by Frances and Edward Mayes. From the very first beautiful photograph of Frances spoon feeding Edward and the mesmerizing opening paragraph--"The Choreography of the Kitchen"--I knew this cookbook would immediately rank with my all-time favorites. The recipes lure me into my Los Angeles kitchen and soon I feel like I am cooking in Tuscany. Even if there were no recipes, I would love The Tuscan Sun Cookbook for the brilliant photographs of by Steven Rothfeld--they are simply the best I have ever seen in a cookbook. Period. So to lovers of photography and food and Italy and to the simplest and most wonderful pleasures of life, I most enthusiastically say "Get this book."  
- -Nancy Silverton, founder of La Brea Bakery and co-owner of Pizzeria Mozza and Osteria Mozza restaurants in Los Angeles, Newport Beach, and Singapore
 
Frances and Edward Mayes generously invite us into their Tuscan world, to share in lavish, friend-filled feasts as we gather around the wood-fired bread oven. It’s a book of joy and celebration, stories of the call of the owl, the invasion of wild boars, honest, earthy, and welcoming. We can taste their freshly-pressed olive oil, thrill in the flavor of the neighbor’s lavender honey, want to run into the kitchen to prepare their long-simmered ragù, and plan to duplicate Ed’s caper, anchovy, and mozzarella pizza.  Steven Rothfeld’s stunning photos make their world sing, come truly alive.
--Patricia Wells,  author of Salad as a Meal
 
Frances and Ed Mayes haven't written some wistful expat's dream; they have done their homework about why Tuscan food is what it is, and what we need to know about it.  In their writing, Tuscany doesn't seem a picture postcard (even though the book is a beauty). Instead it comes off feeling much more like home. As for the dishes, they've captured the essential simplicity that is Tuscan cooking. Frances and Ed know what they're doing and it's a pleasure to read.  This is one of those books that makes you homesick, even if you never had a home like this.
--Lynne Rossetto Kasper, host of national radio show The Splendid Table® from American Public Media

Descriere

For readers of Frances Mayes's bestselling phenomenon "Under the Tuscan Sun" comes "The Tuscan Sun Cookbook," in which Mayes and her husband Ed celebrate the ease of the Tuscan kitchen and the joys of the table with more than 125 recipes, stunning food and lifestyle photography, and Frances and Ed's delicious stories.