Tuscany Favourite Recipes: Traditional Cooking Laos and more than seventy recipes

and more than seventy recipes

Beautifully photographed and designed

and Caribbean dishes all have their roots in the cooking of West and Central Africa

Young people are increasingly interested in vegetarianism

the chef who runs the restaurant’s acclaimed fermentation lab

Tuscany Favourite Recipes: Traditional Cooking Laos and more than seventy recipesPanzanella, bruschetta, and cecina to start. Pappa al pomodoro, ribollita soup, and pappardelle pasta in boar ragout as first courses, followed by mains like sliced Chiana beef tagliata, cacciucco alla livornese chowder, and salt cod. And closing on a sweet note: cantucci cookies, ricciarelli, zuccotto, and panforte pastries. The thirty traditional recipes in this volume tell the story of Tuscan cuisine, with its strong, confident flavours that come