The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen

Food features prominently in all of Frances Mayes' best-selling memoirs about Tuscany. This cuisine transports, comforts, entices and speaks to the friendly, genuine, and improvisational spirit that characterizes Tuscan life. Cooking and eating are both natural pleasures in Tuscany. Frances and her husband, Ed, share recipes that they have enjoyed as honorary Tuscans over the years in their first cookbook: dishes prepared in a simple, traditional kitchen with robust, honest ingredients.

The Tuscan Sun Cookbook, a toast to the experiences they've had over two decades at Bramasole, their home in Cortona, Italy, evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties that last until the wee hours of the morning; and garden baskets tumbling over with bright red tomatoes. As Frances's lyrical introductions and headnotes place you by her side in the kitchen and raising a glass at the table, lose yourself in the transporting photography of the food, the people, and the place. This cookbook is organized like a traditional Italian dinner, from Antipasti (starters) to Dolci (desserts).

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