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Displaying 31 to 40 of 228

Florentines : a Tuscan feast

by:De' Medici Stucchi, Lorenza, 1926-

Editions:9  Date:1992 - 1994  Genre(s):Cookbooks, Cookbooks, History


Solo verdura : the complete guide to cooking Tuscan vegetables

by:Bianchi, Anne, 1948-

Beginning with "Essentials", Solo Verdura includes helpful tips on how to buy, store, and clean various vegetables, from the ever-popular porcini mushroom to the relatively unknown salsify, cardoon, and celeriac. Once you know how to choose the best, Bianchi offers a variety of preparation techniques: braising, sauteing, steaming, frying, and stewing; roasting, boiling, baking, and grilling. She follows with eight chapters full of recipes for Tuscany's harvest: Leaves and Stalks; The Cabbage Family; Roots, Tubers, and Bulbs; Pods and Seeds; Vegetable Fruits; Mushrooms and Truffles; Vegetable Medleys; and finally, Broths, Sauces, Pestos, Oils, and Dough. In typical Tuscan fashion, these accessible recipes respect the natural flavors of vegetables without masking them in overpowering sauces. Melanzana Ripiena (Eggplant Boats Stuffed with Gorgonzola Polenta), Ravioli di Broccoli Profumati con Limoncino e Scalogne (Broccoli Ravioli Perfumed with Shallots and Lemon Balm), and Crostata di Scarola, Cicoria e Acetosa (Bitter Greens Tart) are just a few of the dishes that will show you how to cook and savor vegetables Italian-style. Illustrated with over fifty black-and-white photographs, Solo Verdura brings a little bit of Tuscany into your home.

Editions:4  Date:1997


The cafe cook book : Italian recipes from London's River Cafe

by:Gray, Rose, 1939-2010

Presents signature recipes from the London eatery, including wood roasted suckling pig, radicchio wrapped in pancetta, baked loin of tuna with coriander, and apricot, nectarine, and plum bruschetta.

Editions:2  Date:1998  Genre(s):Cookbooks, Cookbooks


True Tuscan : flavors and memories from the countryside of Italy

by:Casella, Cesare, 1960-

A native of Lucca and the chef owner of Beppe, Cesare Casella is the real thing when it comes to Tuscan food. In True Tuscan, Casella offers authentic recipes and Beppe favorites, as well as history and legends, culinary and otherwise, of Italy's most adored region. Tuscany has one of the richest cultural and culinary histories of all of Europe. From Catherine di Medici, who introduced the French to the fork and high heels, to Italian cowboys, this region boasts an intriguing and exciting heritage, and an equally thrilling cuisine. In True Tuscan, Casella presents the Tuscany he knows the time honored recipes of his ancestors spiced with historical facts and gossip. Casella is not afraid to update and improve, as his Beppe dishes 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 cover every course, from antipasti to dolci, and feature authentic flavors that promise to surprise and delight you and your guests.

Editions:1  Date:2005  Genre(s):Cookbooks, Cookbooks


Diary of a Tuscan chef : recipes and memories of good times and great food

by:Casella, Cesare

Editions:4  Date:1998  Genre(s):Cookbooks, Cookbooks


Stephanie Alexander & Maggie Beer's Tuscan cookbook

by:Alexander, Stephanie, 1940-

Editions:9  Date:1998 - 2009  Genre(s):Cookbooks


Soffritto : tradition and innovation in Tuscan cooking

by:Vitali, Benedetta

Editions:1  Date:2001  Genre(s):Cookbooks, Cookbooks


River Cafe 30

by:Gray, Rose, 1939-2010

"It has been 30 years since the River Cafe first opened its doors on the Thames, and 22 years since Ruth Rogers and Rose Gray published their first blue The River Cafe Cookbook, the ground-breaking, global bestseller. River Cafe 30 is a celebration of this iconic restaurant on its thirtieth birthday. This bold and beautiful cookbook has 90 favourite recipes from the first book updated for home cooks today and 30 new recipes, with new tips and anecdotes. River Cafe 30 is designed by Michael Nash Associates, with photography by Matthew Donaldson and Jean Pigozzi, and artwork by Damien Hirst. Written by Ruth and head chefs Sian Wyn Owen and Joseph Trivelli, this is a must-have for all food lovers."-- Provided by publisher.

Editions:7  Date:2017 - 2019  Genre(s):Cookbooks, Cookbooks


Twelve : a Tuscan cook book

by:Kiros, Tessa

This personal cookbook reflects the Tuscany-based author's love of the cuisine of her adopted homeland. Its title refers to the seasonal nature of the recipes within, with the chapters divided into the 12 months of the year. It is about the food of Tuscany, seasonal cooking and fine ingredients.

Editions:7  Date:2003 - 2007


Zuppa! : soups from the Italian countryside

by:Bianchi, Anne, 1948-

Editions:1  Date:1996


Displaying 31 to 40 of 228