Toscana Mia: The Heart and Soul of Tuscan Cooking Review

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(More customer reviews)If you have been to Toscano and loved the food, then buy this book. Reading this book and looking at the pictures is just like being transported back to Tuscany. If you are looking to expand your collection of authentic Italian cookbooks this book will make an excellent addition to your collection.
The directions are well written and easy to follow. Each of the recipes that I have tried has been fabulous. The Mushroom Carpaccio is a knock out of a recipe. The recipe for Pureed Vegetable Soup with Parmesan Foam is also a winner. If you are fan of potatoes, the Mashed Potatoes baked with eggs and cheese is also fabulous.
There is a recipe in the back of the book for making your own wine vinegar that I am dying to try. Who knew that you could make a mother from broken spaghetti? That recipe has me really intrigued; I just haven't tried it yet.
I love the stories of growing up in Tuscany, and the beautiful pictures of the Tuscan countryside. This book is a winner for anyone that has traveled to Tuscany and fallen in love with the food and the people.
I highly recommend this book to anyone that loves Tuscany, or wants to.

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In Tuscany, food, family, love, lore, and belonging are all one--and Umberto Menghi imparts this wisdom to those fortunate students who attend his cooking school in Villa Delia, an enchanting Tuscan farmhouse. There they learn the personality of each ingredient, develop a feel for quantities and combinations, and cultivate a new set of instincts to bring back to their own kitchens. If you're not lucky enough to get to Italy and have this top chef teach you firsthand, open these pages for a banquet of over 100 traditional Tuscan dishes he watched his mother and grandmother prepare for years. Commentaries, full of fondness and memory, place the foods in context. Among the mouthwatering sensations, shown in 120 luscious photos: a delicious stuffed zucchini, "my mother's style," with freshly grated Parmesan cheese, and several recipes incorporating white beans--a staple in the Tuscan household. Plus: advice on buying and growing your ingredients. Umberto Menghi is a chef, restaurateur, and author of several books on Italian cuisine.

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