Tuscan-American Kitchen, A

This definitive Italian cookbook presents more than 250 kitchen-tested recipes, along with five essays and illustrated, step-by-step instructions for the essentials of Italian cooking, such as stuffing an artichoke, making cannelloni, identifying dozens of types of pasta, and more.

In addition to the well-known pastas, breads, and meats, the recipes include canapes, sweets, baccal, chicken galatine, soups, vegetables, porchetta, sausage, salami, and other cured meats.

Indexes and recipe listings in both Italian and English and a complete chapter devoted to the gran fritto misto (the Italian method for frying meats and vegetables) complete this wholesome and hearty celebration of homemade Tuscan cooking.