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• Maccioni, Alvaro

Chef Alvaro Maccioni presents 165 recipes that capture all the goodness and robust flavor of real Tuscan Country Cooking. Inspired by the family meals cooked by his mother and grandmother, there are dozens of recipes for sustaining soups as well as polenta dishes, omelets, and pasta. Typical of the savory meat and fish dishes are Agnello in Salads—lamb with garlic, parsley, chilies and rosemary, simmered with white wine and tomatoes—and Pesce Spanda in Umido, a succulent stew of swordfish, onions, potatoes and tomatoes. Completing this beautifully illustrated feast of a book are traditional dolce, such as rice pudding with lemon and cinnamon and the ever-popular tiramisu. Although Alvaro's recipes feature foolproof step-by-step instructions, he also fully explains the cooking processes to help you develop the instinctive cooking style favored by Italian cooks. Throughout, his descriptions of the Tuscan landscape, the feast day celebrations, and idyllic alfresco meals offer a beguiling picture of this celebrated region.

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