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Leaves from our Tuscan Kitchen

Leaves from Our Tuscan Kitchen; Or, How to Cook Vegetables

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  • Leaves from our Tuscan Kitchen was first published in 1899 and became a classic both in its own time, and from the many later printings, a classic to generations of cooks after. It was a pioneer in the field of cookery books and appeared at a time when vegetables were considered merely as an adjunct to the main course, and little attention was paid to good fresh vegetables as a dish on their own. The author, Janet Ross (1842-1927) lived at Poggio Gherardo, a villa outside Florence and was a well-known writer and figure in the Anglo-American community of Florence in her day. Her own account of her life and her friendships can be found in her book, The Fourth Generation (London 1912). Janet Ross was the daughter of Lucie Duff Gordon (1821-1869), author of the magnificent Letters from Egypt. The recipes which Janet Ross collected and faithfully recorded in Leaves from our Tuscan Kitchen were those of Guiseppe Volpi, her cook for over thirty years. In 1973 Michael Waterfield, Janet Ross' great-great-nephew, at that time himself a cook of renown and a restaurateur, edited and adapted the original edition. Now over thirty years later he has revised and updated that 70s edition and had added a number of new recipes. Though the preparation and cooking of fresh vegetables is the book's main theme, recipes for risottos, pasta, and soups are included. The vegetable recipes run in alphabetical order and each is given a brief descriptive paragraph. Now that all of the vegetables, which hitherto were found only in markets in Italy, are obtainable from our own gardens, farmer's markets or supermarkets, never has there been a more appropriate time for this much loved book to reappear inhandsome new livery, bringing the delights of true Italian home cooking to all to try.

    Leaves from our Tuscan Kitchen was first published in 1899 and became a classic both in its own time, and from the many later printings, a classic to generations of cooks after. It was a pioneer in the field of cookery books and appeared at a time when vegetables were considered merely as an adjunct to the main course, and little attention was ...

  • Leaves from our Tuscan Kitchen was first published in 1899 and became a classic both in its own time, and from the many later printings, a classic to generations of cooks after. It was a pioneer in the field of cookery books and appeared at a time when vegetables were considered merely as an adjunct to the main course, and little attention was ...

    Ancora oggi Leaves from our Tuscan Kitchen è un ricettario ricco di spunti intriganti e al tempo stesso una cronaca gourmet del tempo che fu. Una lettura godibilissima, etnogastronomica e sostenibile – l’edizione del 1903 la si trova digitalizzata su . (nella foto: il libro di Janet Ross: Leaves from our Tuscan Kitchen).

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    February 23, 2012 | History

  • Tra le pioniere del food writing merita una menzione speciale Janet Ross (1842 – 1927), scrittrice di viaggi e diarista che nel 1899 diede alle stampe Leaves from our Tuscan Kitchen, il primo manuale di cucina sulle verdure pubblicato in Gran Bretagna. How to cook vegetables recita infatti il sottotitolo di un volume ancora oggi bestseller della letteratura gastronomica d’Oltremanica grazie agli aggiornamenti di Michael Waterfield, erede dell’autrice, cuoco e ristoratore.

Leaves from Our Tuscan Kitchen, or How to Cook Vegetables

Leaves from our Tuscan Kitchen was the forerunner of modern recipebooks. It was the first to present vegetables as serious food ratherthan just as the frilly bits around the meat. It also considersvegetables that were not common in British greengrocers at the turn ofthe century, and so Leaves from a Tuscan Kitchen can truly be said tobe a book before its time.