Return to Tuscany is the result of their successful sojourn in Tuscany. Each chapter starts with a lesson, reflecting the different stages of their cookery course, guiding you through the basic techniques of pasta-making, choosing the best ingredients for an antipasti platter, cooking meat on an open fire, and many other aspects of Tuscan cooking.
In 80 delicious regional recipes, Giancarlo and Katie pass on methods used by generations of the Caldesi family, with tips supplied by their Italian friends and neighbors. They describe how to make well-known Tuscan dishes, such as Tomato Bruschetta, the classic Ribollita soup and the traditional Plum Crostata, as well as personal favorites that were popular with their students, including Mussel and Clam Spaghetti with Fresh Tomato Salsa and Chicken with Cinnamon and Lemon.
Illustrated with a wealth of stunning location shots and food photography, Return to Tuscany is both an easy-to-follow cookery book and an inspirational introduction to the culture and traditions of this beautiful part of Italy.