Diary of a Tuscan Chef: Recipes and Memories of Good Times and Great Food Book + PRICE WATCH * Amazon pricing is not included in price watch

Diary of a Tuscan Chef: Recipes and Memories of Good Times and Great Food Book

If you like to mix reading and cooking, Cesare Casella offers a delightful blend of family reminiscences and recipes for Tuscan dishes in this charmingly written, culinarily opinionated book. Casella first came to the attention of food lovers while cooking at Il Vipore, the restaurant his parents started in a small Tuscan town near Lucca in 1964. Under his guidance, the restaurant won a Michelin star in 1993, the same year he moved to New York City to cook at Coco Pazzo. In Diary of a Tuscan Chef he enthusiastically shares stories about his parents and family and of growing up in rural Italy. The accompanying recipes are, of course, for Tuscan dishes. There is supernally hearty Zuppa di Gran Farro della Garfagnana, made with a grain available at Italian markets (or that you can replace with barley) and Pesto alla Cesare, enlightened with fresh chervil (or parsley) and anchovies. Crostini of Tuscan bread made with tomatoes and aromatic herbs, including ginger, perfectly illustrates how Casella's cooking blends tradition with creativity. Whether its 150 recipes please or startle you, Diary of a Tuscan Chef is bound to enchant. Read More

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  • Product Description

    Cesare Casella's culinary career began at the age of thirteen in the kitchen of his family's restaurant, Il Vipore, just outside of Lucca in the hills of Tuscany. In 1979 he took over the kitchen, and in 1993 Il Vipore was awarded its first Michelin star.

    Diary of a Tuscan Chef is not only a book of quintessential--and ambrosial--Tuscan dishes, it is the charming and wittily told story of Casella's journey from that first foray into Il Vipore's kitchen to becoming executive chef at Pino Luongo's famed Coco Pazzo restaurant in New York City.

    Arranged as a series of seasonal menus, each one inspired by a colorful anecdote taken from Casella's life, Diary of a Tuscan Chef is dedicated to the two most basic tenets of Tuscan cooking: seasonality and flexibility. Creating the best, tastiest, most satisfying food from a few fresh, seasonally available ingredients is what Tuscan cooking is all about.

    Cesare Casella is a professional chef, but these are not "restaurant dishes." As he so aptly puts it, "As far as I know, no one has written a cookbook for the American public that presents Tuscan food as it is--good, simple, and natural. The Tuscan table should be as easy to set in New York as it is in Garfagnana, or in Rome, Georgia, for that matter."

    All of the 150 recipes in Diary of a Tuscan Chef can be made at home with ingredients found in any local supermarket. In the end, it is Casella himself, a wonderful storyteller and a wonderful chef, who makes this book unique. With his words and the many photographs of him, his food, and his family, the reader will be transported into a world of delicious cooking and delightful company.

  • 0385485476
  • 9780385485470
  • Cesare Casella, Eileen Daspin
  • 1 March 1999
  • Bantam Doubleday Dell Publishing Group
  • Hardcover (Book)
  • 352
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