- Hardcover: 288 pages
- Publisher: Bantam Doubleday Dell Publishing Group (Mar 1999)
- Language English
- ISBN-10: 0385485476
- ISBN-13: 978-0385485470
- Product Dimensions: 23.6 x 20.8 x 2.8 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 2,113,733 in Books (See Top 100 in Books)
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Product Description
Product Description
Cesare Casella's culinary career began at the age of thirteen in the kitchen of his family's restaurant, Il Vipore, just outside of Lucca in the hills of Tuscany. In 1979 he took over the kitchen, and in 1993 Il Vipore was awarded its first Michelin star.
Diary of a Tuscan Chef is not only a book of quintessential--and ambrosial--Tuscan dishes, it is the charming and wittily told story of Casella's journey from that first foray into Il Vipore's kitchen to becoming executive chef at Pino Luongo's famed Coco Pazzo restaurant in New York City.
Arranged as a series of seasonal menus, each one inspired by a colorful anecdote taken from Casella's life, Diary of a Tuscan Chef is dedicated to the two most basic tenets of Tuscan cooking: seasonality and flexibility. Creating the best, tastiest, most satisfying food from a few fresh, seasonally available ingredients is what Tuscan cooking is all about.
Cesare Casella is a professional chef, but these are not "restaurant dishes." As he so aptly puts it, "As far as I know, no one has written a cookbook for the American public that presents Tuscan food as it is--good, simple, and natural. The Tuscan table should be as easy to set in New York as it is in Garfagnana, or in Rome, Georgia, for that matter."
All of the 150 recipes in Diary of a Tuscan Chef can be made at home with ingredients found in any local supermarket. In the end, it is Casella himself, a wonderful storyteller and a wonderful chef, who makes this book unique. With his words and the many photographs of him, his food, and his family, the reader will be transported into a world of delicious cooking and delightful company.
Diary of a Tuscan Chef is not only a book of quintessential--and ambrosial--Tuscan dishes, it is the charming and wittily told story of Casella's journey from that first foray into Il Vipore's kitchen to becoming executive chef at Pino Luongo's famed Coco Pazzo restaurant in New York City.
Arranged as a series of seasonal menus, each one inspired by a colorful anecdote taken from Casella's life, Diary of a Tuscan Chef is dedicated to the two most basic tenets of Tuscan cooking: seasonality and flexibility. Creating the best, tastiest, most satisfying food from a few fresh, seasonally available ingredients is what Tuscan cooking is all about.
Cesare Casella is a professional chef, but these are not "restaurant dishes." As he so aptly puts it, "As far as I know, no one has written a cookbook for the American public that presents Tuscan food as it is--good, simple, and natural. The Tuscan table should be as easy to set in New York as it is in Garfagnana, or in Rome, Georgia, for that matter."
All of the 150 recipes in Diary of a Tuscan Chef can be made at home with ingredients found in any local supermarket. In the end, it is Casella himself, a wonderful storyteller and a wonderful chef, who makes this book unique. With his words and the many photographs of him, his food, and his family, the reader will be transported into a world of delicious cooking and delightful company.
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Customer Reviews
Most Helpful Customer Reviews
Format:Hardcover
I love this book. Ive been to tuscsany and ate at many restaruants including vipore and this is the closest you can get to tuscan cuisine. I highly recommend buying this book for yourself and your friends.
Format:Hardcover
Fantastic! Wonderful simple Italian recipes adapted for home cooking and written in a delightful story form. Every recipe I tried was delicious. Most highly recommended.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
9 reviews
8 of 9 people found the following review helpful
A Wonderful Read with Wonderful Recipes
28 Feb 2000
Format:Hardcover
Our trip to Tuscany was a dream come true. We met friends for lunch just outside of Florence. Our friend recommended Diary of Tuscan Chef, and as soon as we returned home I ordered it. It is a treasure trove of wonderful stories as well as outstanding recipes. The Roasted Rosemary Potatoes reflect Italian simplicity and depth of taste. Outstanding!
7 of 8 people found the following review helpful
Excellent recipes with interesting and useful information
2 Aug 1998
Format:Hardcover
I have tried several of these recipes and find them to be very good with balanced flavors. The book does what the author says it does; i.e. gives us good Tuscan recipes, true to the region, with ingredients that are readily available in the United States.
6 of 7 people found the following review helpful
Easy Italian recipes written in a delightful story form.
26 May 1998
Format:Hardcover
Fantastic! Wonderful simple Italian recipes adapted for home cooking and written in a delightful story form. Every recipe I tried was delicious. Most highly recommended.
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