The Tuscan Sun Cookbook
Recipes from Our Italian Kitchen
Written by Frances Mayes and Edward Mayes
Hardcover, 224 pages
Also available as an eBook
Recipes from Our Italian Kitchen
Written by Frances Mayes and Edward Mayes
Hardcover, 224 pages
Also available as an eBook
You may already be familiar with Frances Mayes, she has been dubbed "The Bard of Tuscany" by The New York Times. Her many bestsellers on Tuscan life have earned her a a warm place in millions of readers' hearts.
In this intimate cookbook Frances and her husband Edward, an award-winning poet, share one of the aspects of Tuscan life dearest to their hearts. The food! The book is beautifully photographed and filled with memories, anecdotes and information about Tuscan cuisine. There are over 150 delectable but unfussy recipes for you to enjoy at home, so that you can bring a little of Tuscany to your kitchen. Beautiful!
Chapters include:
La Cucina
Keys to the Pantry
Antipasti
Primi
Secondi
Contorni
Dolci
Aperitivi e Digestivi
And since there is wine in the dinner, there should be wine in dessert! Massimo and Daniela's Wine Cake is perfect after dinner fare - try it yourself!
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| The Tuscan Sun Cookbook |
Massimo and Daniela preside over Bar Tuscher in a venerable palazzo in Cortona. All the expats in town are lured by their house-made desserts and the intimate tables, so perfect for a private conversation away from the piazza. When I walk into town in the mornings, I’m assured of a quiet spot for writing in my notebook. Although I’m torn between their warm cornetti filled with berries and this tender vin santo–scented cake, the cake usually wins.
SERVES 8
1 cup (2 sticks) plus 5 tablespoons unsalted butter, softened, plus additional for the pan
1 1/3 cups sugar
1 1/3 cups (11 ounces) whole-milk ricotta
3 eggs
1/3 cup vin santo
1 1/3 cups all-purpose flour, plus additional for the pan
2 teaspoons baking powder
2 tablespoons pine nuts, toasted
1 to 2 tablespoons confectioners’ sugar
Preheat the oven to 350°F. Butter and lightly flour a nonstick 9-inch springform tube pan or 10-inch tube pan.
In a large bowl, combine the butter, sugar, and ricotta until fluffy. Beat in the eggs one at a time and then incorporate the vin santo. Sift the flour and baking powder into a small bowl, then slowly and thoroughly beat them into the batter. Pour into the prepared pan, sprinkle the pine nuts on top, and bake for 30 minutes, or until the cake is firm but springy to the touch and a promising aroma fills the kitchen. Cool before removing the cake from the pan. Sift confectioners’ sugar over the top.
Learn more about Frances Mayes here - http://www.francesmayesbooks.com/
And join the recipe club here! - http://www.therecipeclub.net/
Browse the book here:
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