12 of 13 people found the following review helpful
Brilliant and true Tuscany,
This review is from: Twelve: A Tuscan Cookbook (Paperback)
I'm writing this review because I'm so surpised to see the previous one suggesting the recipes don't work and that people who like the book cannot be serious cooks. I've cooked many recipes from this book and have found them to be simple and very successful.It is probably my most used cookbook, and I'm someone who owns a LOT of cookbooks! I should come clean about the fact that I do have the advantage of actually living in Tuscany, but I cannot believe this factor alone determines whether the recipes are successful! What I can say is that the recipes really do reflect Tuscan food and what is in season here. The month by month idea is important, these are recipes that should be cooked when the veg or fruit that are included are at their peak, though in other countries this may not be the same month as here in Tuscany. I find the book a joy to read and inspiring, Tessa Kiros writes very well and her books and desriptions really make you want to cook the recipes. Personally I don't find the recipes convoluted, most fit on one page (I have the hardback edition)Some are very short and simple, a reminder of how good simple food can be if it's fresh, seasonal and high quality-things which are the eseence of eating well in Italy.
Here are some of the recipes I have cooked succesfully from '12', some of them many, many times :spezzatino di cinghiale-wild boar stew-though I use beef as suggested as a subsitute, cipollline in agro-dolce-sweet and sour baby onions, asparagus with poached eggs,strawberry risotto, broad bean and precorino salad, tagliolini with lemon sauce, piselli alla fiorentina-green peas cooked with prosciutto, cherries in syrup, aubergine rolls, panzanella, stuffed zucchini flowers,preserved apriocts, tomato brushetta, gratineed tomatoes, pappa al pomodoro, butter cake with caramelised nectarines, plum cake, peaches in white wine, pannacotta,watermelon sorbet,crostini with pears, gorgonzola and honey,pici alla bascaiola-pasta with procini and tomato sauce, apple cake, fig jam, gratineed mussels,walnut bread, creme caramel,zabaglione. So a beautiful book, a lovely read and one that cooks well too in my experience.
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Initial post: 3 Dec 2008 12:20:01 GMT
G. Don Fielder says:
I wasn't quite sure whether to go for this book but your last orgasmic paragraph did it for me. Thanks.
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