Cover image for Chianti family cooking : classic recipes from the heart of Tuscany
Title:
Chianti family cooking : classic recipes from the heart of Tuscany
Author:
Ruffino, Giovanna Folonari.
Personal Author:
Edition:
First U.S. edition.
Publication Information:
New York, N.Y. : Times Books, [1999]

©1999
Physical Description:
188 pages : color illustrations ; 25 cm
Language:
English
ISBN:
9780812931389
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX723.2.T86 R84 1999 Adult Non-Fiction Central Closed Stacks
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Summary

Summary

Throughout the world, the Ruffino name is synonymous with the fine wines of Italy's Chianti region. To the natives of Chianti, however, the Ruffino name also means fine food--in particular, the fine food of Giovanna Folonari Ruffino, whose Tuscan kitchen has become a magnet for culinary students.          As her friends and family will attest, Signora Ruffino is a charming hostess; as this book proves, she is also an accomplished cook. Now, with the help of Michele Evans, co-author of the James Beard Award----winning Gangivecchio's Sicilian Kitchen, she has collected a hundred of her favorite recipes so that the rest of us can enjoy the simple but delicious cuisine that has made her dinner parties and family meals so memorable.          Each easy-to-follow recipe consists of simple instructions and is accompanied by a beautifully reproduced color photograph that enables the home cook to see exactly what the finished dish looks like. The result is a visual feast that will stimulate the eye and please the palate.


Author Notes

Giovanna Folonari Ruffino has lived at Villa di Zano, near Greve in Chianti, in the heart of Chianti Classico, for thirty-five years. Married to a member of the family that owns and produces the great Ruffino wines, she is known as an exceptional hostess, busy mother, and proprietor of her own cooking school, Ruffino's Tuscan Experience.


Table of Contents

Michele EvansGiovanna Folonari Ruffino
Forewordp. 6
Introductionp. 9
Antipasto and Seafoodp. 12
Pasta and First-Course Dishesp. 48
Meatp. 82
Vegetable Side Dishesp. 116
Dessertsp. 146
Indexp. 183

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