Cucina Povera: Tuscan Peasant Cooking by Pamela Sheldon Johns | Hardcover | Barnes & Noble
Cucina Povera: Tuscan Peasant Cooking

Cucina Povera: Tuscan Peasant Cooking

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by Pamela Sheldon Johns
     
 

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"Good food for hard times"—Italian comfort foods from the heart of Tuscany based on peasant-inspired dishes.

"Brava, Ms. Sheldon Johns, for bringing this cooking to us with such grace, and with a reverence that goes to the heart of the Italian cuisine." —InMamasKitchen.com

"Cucina Povera is a delightful culinary trip through

Overview

"Good food for hard times"—Italian comfort foods from the heart of Tuscany based on peasant-inspired dishes.

"Brava, Ms. Sheldon Johns, for bringing this cooking to us with such grace, and with a reverence that goes to the heart of the Italian cuisine." —InMamasKitchen.com

"Cucina Povera is a delightful culinary trip through Tuscany, revered for its straightforward food and practical people. In this beautifully photographed book you will be treated to authentic recipes, serene landscapes, and a deep reverence for all things Tuscan." —Mary Ann Esposito, the host of PBS' Ciao Italia and the author of Ciao Italia Family Classics

The no-waste philosophy and use of inexpensive Italian ingredients (in Tuscan peasant cooking) are the basis for this lovely and very yummy collection of recipes. —Diane Worthington, Tribune Media Services

Italian cookbook authority Pamela Sheldon Johns presents more than 60 peasant-inspired dishes from the heart of Tuscany inside Cucina Povera. This book is more than a collection of recipes of "good food for hard times." La cucina povera is a philosophy of not wasting anything edible and of using technique to make every bite as tasty as possible. Budget-conscious dishes utilizing local and seasonal fruits and vegetables create everything from savory pasta sauces, crusty breads and slow-roasted meats to flavorful vegetable accompaniments and end-of-meal sweets.

The recipes inside Cucina Povera have been collected during the more than 20 years Johns has spent in Tuscany. Dishes such as Ribollita (Bread Soup), Pollo Arrosto al Vin Santo (Chicken with Vin Santo Sauce), and Ciambellone (Tuscan Ring Cake) are adapted from the recipes of Johns' neighbors, friends, and local Italian food producers. Lavish color and black-and-white photographs mingle with Johns' recipes and personal reflections to share an authentic interpretation of rustic Italian cooking inside Cucina Povera.

Product Details

ISBN-13:
9781449402389
Publisher:
Andrews McMeel Publishing
Publication date:
09/13/2011
Pages:
192
Product dimensions:
7.10(w) x 8.10(h) x 1.00(d)

Related Subjects

Meet the Author

Pamela Sheldon Johns is a well-known cooking instructor and the host of culinary workshops throughout Italy. She has authored 14 cookbooks, many specializing in Italian food, such as Parmigiano! and Balsamico! Pamela has spent 20 years exploring and writing about the back roads of Italian food culture. She hosts many of her food and wine workshops from her farm in Tuscany, which was recently featured as one of the top 20 culinary workshops in Italy by Food & Wine magazine. She returns to the U.S. several times a year to teach cooking classes and promote her cookbooks.

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Cucina Povera: Tuscan Peasant Cooking 5 out of 5 based on 0 ratings. 2 reviews.
OurBookAddiction More than 1 year ago
Beautiful book and photos. A wonderful book for foodies to have for their collection. I can’t wait to try some of these recipes. This would be a lovely gift idea because it is just as much a coffee table book as a recipe book.
TiBookChatter More than 1 year ago
I am such a foodie. I read cookbooks like they are magazines and drool over all of the luscious photos. I was devastated (not an exaggeration) when I was forced to go gluten-free back in May. I love bread and pasta and when I learned that I¿d have to skip those two items I just about fainted and then I realized that food is what you make of it. My life did not end at not having pasta and bread. I¿ve found alternatives and although this cookbook is not a gluten-free one, I was able to adapt many of the recipes to satisfy the foodie in me and the photos are gorgeous! The philosophy behind this book is not to waste anything that is edible. I can¿t tell you how many times I¿ve tossed out a bunch of broccoli that turned brown at the bottom of the produce drawer, or that entire loaf of bread that went moldy because I insisted on buying the kind without preservatives and then promptly forgot to keep it in the fridge. This book helps use up all that stuff and includes recipes for appetizers, soups, main & side dishes and dessert! All of the recipes are simple and easy and don¿t require any special gadgets or unusual ingredients. Many of the items you¿ll find in your pantry. Johns spent over 20 years collecting these recipes on her visits to Tuscany. I read this book in e-book form but now I want the actual book because it¿s just so lovely.