-- who introduced the fork
and high heels to the
French -- to Italian cowboys,
Tuscany boasts an intriguing,
exciting heritage
and an equally thrilling cuisine.
In True Tuscan, renowned restaurateur
Chef Cesare presents the time
honored recipes of the Tuscany he knows.
At fifteen, Chef Cesare began working at Il Vipore,
his parents' trattoria just
outside Lucca. He earned a culinary degree
from the town's hotel school, and
in 1979 he took over the kitchen of Vipore,
ultimately transforming the
humble trattoria.
By 1993 the restaurant had its first Michelin star.
During these years Chef Cesare developed
his trademark herb-infused style of cooking.
Chef Cesare is not afraid to update and
improve upon tradition, as his recipes
make clear, but he is devoted to the Tuscan spirit,
which he is uniquely
qualified to celebrate and explore.
These 125 tempting and satisfying recipes
-- spiced with historical facts and
gossip -- cover every course, from antipasti to dolci,
and feature authentic
flavors that promise to surprise
and delight you and your guests.
ISBN13: 9780060555559;
Pages: 256; $24.95
