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A Tuscan Table (Seasonal Vegetarian Recipes from Italy)
List Price:
$34.99
| Expected release date is Oct 20th 2026 |
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Product Details
Author:
Luca Calvani
Format:
Hardcover
Pages:
240
Publisher:
Octopus (October 20, 2026)
Imprint:
Mitchell Beazley
Release Date:
October 20, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9781846017285
ISBN-10:
1846017289
Weight:
35.68oz
Dimensions:
7.75" x 10"
File:
hbgusa-hbgusa_onix30_P10266154_06292026-20260629.xml
Folder:
hbgusa
List Price:
$34.99
Pub Discount:
65
Case Pack:
6
As low as:
$26.94
Publisher Identifier:
P-HACH
Discount Code:
A
Overview
A gorgeous, seasonal, vegetable-forward guide to Tuscan cooking - all photographed in the splendid Le Guisciane villa in Tuscany.
A love letter to cooking and eating together in the Tuscan countryside, Tuscany is a love letter to seasonality, to the beauty of simple pleasures and the power of gathering. Tuscany features a year of seasonal recipes all shot throughout the year at author Luca Calvani's boutique Tuscan villa Le Guisciane, set in the heart of the Tuscan countryside.
From pappa al pomodoro to tiramisù, the maltagliati of Nonna Dina to Nonna Ottavia's ragu reimagined, the cecina from summers in Versilia and warm Sunday tables full of laughter and memories; Tuscany is a more than just a cookbook, it is a celebration of how to live and eat together.
Chapters and recipes include:
· Fundamentals: cecina, three flavor focaccia, pesto three ways
· Autumn: pumpkin gnocchi with Gorgonzola, pappa con pomodoro, baked eggs
· Winter: pasta e fagioli, minestrone bread, pumpkin pie
· Spring: filo pastry sticks with feta, asparagus and spinach, lasagne, Florentine risotto
· Summer: summer panzanella, tiramisu, scarpaccia
A love letter to cooking and eating together in the Tuscan countryside, Tuscany is a love letter to seasonality, to the beauty of simple pleasures and the power of gathering. Tuscany features a year of seasonal recipes all shot throughout the year at author Luca Calvani's boutique Tuscan villa Le Guisciane, set in the heart of the Tuscan countryside.
From pappa al pomodoro to tiramisù, the maltagliati of Nonna Dina to Nonna Ottavia's ragu reimagined, the cecina from summers in Versilia and warm Sunday tables full of laughter and memories; Tuscany is a more than just a cookbook, it is a celebration of how to live and eat together.
Chapters and recipes include:
· Fundamentals: cecina, three flavor focaccia, pesto three ways
· Autumn: pumpkin gnocchi with Gorgonzola, pappa con pomodoro, baked eggs
· Winter: pasta e fagioli, minestrone bread, pumpkin pie
· Spring: filo pastry sticks with feta, asparagus and spinach, lasagne, Florentine risotto
· Summer: summer panzanella, tiramisu, scarpaccia
