Hardcover; Published 3/28/2002; 192 Pages; ISBN 9781862053540
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With the expertise that is the hallmark of her famous Tuscan cooking school, the author teaches us to savor the best of seasonal ingredients. Sweet tender fava beans from the spring garden are used in a simple salad with pecorino, olive oil, and parsley; apricots from summer orchards are transformed into delicately fragrant mousse; and musky wild mushrooms from the autumn woods become the basis of an elegant dish of roast pheasant.
Holiday menus for every season accompany each chapter, while a pantry section provides recipes and tips for preserving and storing produce for future occasions.
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