Classic Tuscan dishes transported straight to you kitchen. What could be better?
Just pick up a copy of Pamela Sheldon Johns cookbook, Cucina Povera, and something special will happen. You don’t have to cook one dish from this treasure trove of comfort food to feel like you’ve been transported. All you have to do is leaf through the rag edge pages. Once you hold it in your hand, you’ll get the idea. No explanation necessary.
The book, which features more than sixty dishes from Tuscany, is a joy. It’s a throwback to a time when cooking was part of your family and community lifestyle. Dishes were simple, yet bursting with flavor. Ingredients didn’t come from cans, they came from the earth. There was no need to “check-in” to let your friends and acquaintances in on your every dining experience. Chances were they might even be enjoying with you.
Are you getting the sense that this isn’t your typical Italian cookbook? Your instincts are correct.
A fascinating section on the history of the region, the food and the people precedes the recipes. It’s worth taking the time to read. From there it is broken down into the traditional cookbook components. Soups, appetizers, pastas, meats, breads and desserts are all covered. Photos that are just as mouthwatering as the dishes they represent accompany many of these elegant recipes.
This is a cookbook that you’ll return to over and over again. Not because it contains a thousand dishes or that’s it’s an irreplaceable kitchen resource. It’s because it’s nearly impossible to resist the magic of the food.
AFTERWARD: I’m dying to find four days to attempt the Ribollita recipe. It looks amazing! Would you like to cook one of Pamela’s delicious dishes? Of course you would. Here’s her recipe for Pollo Arrosto al Vin Santo — Roasted Chicken with Vin Santo Sauce. Buon Appetito!
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