The Tuscan Year

The Tuscan Year

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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 March, harvesting and threshing corn in July, hunting for wild muchrooms in September, and grape crushing in Ocober. Scattered throughout this lovely calendar are recipes--fresh bread and olive oil, grilled mushrooms, broad beans with ham, trout with fresh tomatoes and basil, chicken grilled with fresh sage and garlic, and apples baked with butter, sugar, and lemon peel, among many others. Alive with the rhythms of country tradition, The Tuscan Year is a treasure for the armchair traveler as well as the cook.In the square dining-room the table is laid for the Easter meal with the best gold and white china on a green checked cloth; ... All Italians buy several panettone at every festive opportunity and enjoy them with a glass of sparkling wine. ... upon cake, and the filling is sometimes jam or in this case home-grown walnuts crushed and mixed with honey into a paste. Silvana has also made one with a filling of soft apple slices. ... The air is full of the scent of young beans, sharp and appetizing.

Title:The Tuscan Year
Author: Elizabeth Romer
Publisher:Macmillan - 1994-11-30

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