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• Casella, Cesare

From Catherine de' Medici -- who introduced the fork and high heels to the French -- to Italian cowboys, Tuscany boasts an intriguing, exciting heritage and an equally thrilling cuisine. In True Tuscan, renowned restaurateur Cesare Casella presents the time-honored recipes of the Tuscany he knows. At fifteen, Casella began working at Il Vipore, his parents' trattoria just outside Lucca. He earned a culinary degree from the town's hotel school, and in 1979 he took over the kitchen of Vipore, ultimately transforming the humble trattoria. By 1993 the restaurant had its first Michelin star. During these years Casella developed his trademark herb-infused style of cooking.

Casella is not afraid to update and improve upon tradition, as his recipes make clear, but he is devoted to the Tuscan spirit, which he is uniquely qualified to celebrate and explore. These 125 tempting and satisfying recipes -- spiced with historical facts and gossip -- cover every course, from antipasti to dolci, and feature authentic flavors that promise to surprise and delight you and your guests.

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