Tuscan Year ANNOTATION
This account of the year the author spent with a Northern Italian family chronicles farm life while providing enchanting glimpes into Tuscan culture and cuisine.
FROM THE PUBLISHER
The Tuscan Year recounts the daily life and food preparation of the Cerotti family, Elizabeth Romer's neighbors in a valley between Umbria and Tuscany. She 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 mushrooms in September, and grape crushing in October. Scattered throughout this lovely calendar are recipes, informally and simply explained-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.
FROM THE CRITICS
Irene Sax - Newsday
More than a cookbook and better than a travel book about the unvarying circle of a year on a farm in Tuscany... This is not the Neapolitan cooking Americans know; not modern restaurant food, but an elegant peasant cuisine that wastes nothing.
Catherine Fredman - Food and Wine
Evocative narrative and authentic recipes are intertwined in...[this] beautifully written book about the food grown and prepared by a family living on a farm in Tuscany.
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