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| Introduction | 1 | |
| January | 7 | |
| Silvana's kitchen | ||
| Pigs and prosciutto | ||
| Salame, cotechino and other sausages | ||
| Gnocchi and ragu | ||
| Beef: stews and steaks | ||
| February | 25 | |
| Silvana's garden | ||
| Herbs | ||
| Minestrone and minestre | ||
| Wild vegetables and salads | ||
| Tobacco and the moon | ||
| Mangiafagioli | ||
| Carnival cakes | ||
| Ballo in maschera | ||
| March | 41 | |
| Vines and sheep | ||
| Making the cheese: pecorino, ravigiolo, ricotta | ||
| Attic store-rooms | ||
| Cooking with cheese | ||
| April | 53 | |
| Priests and feasts | ||
| Fresh garlic | ||
| Blessed eggs | ||
| Green spring | ||
| Easter lamb and macaroons | ||
| Artichokes | ||
| May | 68 | |
| Zappatura | ||
| Feeding the farmhands | ||
| Pasta | ||
| Trout | ||
| Baccala and stoccafissa | ||
| Pots of basil | ||
| June | 80 | |
| Tuscans and Umbrians | ||
| Beans and truffles | ||
| Wedding feast | ||
| Cherries and camomilla | ||
| Herbs at the full moon | ||
| Mangiare in bianco | ||
| July | 90 | |
| High summer | ||
| Threshing the corn | ||
| Merenda al fresco | ||
| Harvest feasts | ||
| Cooking with the stone oven | ||
| August | 103 | |
| The daily bread | ||
| Ancient recipes | ||
| Frying flowers | ||
| Pansanella | ||
| Tomato preserves | ||
| Friends from Rome: new dishes | ||
| September | 117 | |
| Autumn hunting; pheasant, other game and fieldfare | ||
| Funghi: passions and poisons | ||
| Porcini and chanterelles | ||
| Ovole and pratolini | ||
| October | 133 | |
| Frosts and harvests | ||
| Vendemmia | ||
| Wine and wine-making | ||
| Punch and chestnuts | ||
| Vin santo | ||
| Polenta | ||
| Family Sunday | ||
| November | 148 | |
| Chestnut woods | ||
| Mousetraps | ||
| Fried cakes and baked apples | ||
| Schiacciata on the pannaio | ||
| Wild boar: hunting and cooking | ||
| The priest in the bed | ||
| December | 162 | |
| Planting trees and logging | ||
| The olive harvest | ||
| Olives and their oil | ||
| Fett'unta and pinzimonio | ||
| Christmas feasts | ||
| Tortellini and turkey | ||
| Cardoons | ||
| Zabajone | ||
| The year's ending | ||
| Notes | 177 | |
| Measurements | ||
| Ingredients | ||
| Herbs | ||
| Tomato preserves | ||
| Bread | ||
| Equipment | ||
| Index | 179 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Stefanie Schmider
reviewed The Tuscan year on October 19, 2019
The Tuscan year
More a cookbook than a book about life in Tuscany. Abandoned.
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Add The Tuscan year, The Tuscan Year recounts the daily life and food preparation of a family living on a farm in Tuscany. Elizabeth Romer chronicles each season's activities month by month: curing prosciutto and making salame in January, planting and cheesemaking in M, The Tuscan year to the inventory that you are selling on WonderClubX
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Add The Tuscan year, The Tuscan Year recounts the daily life and food preparation of a family living on a farm in Tuscany. Elizabeth Romer chronicles each season's activities month by month: curing prosciutto and making salame in January, planting and cheesemaking in M, The Tuscan year to your collection on WonderClub |
