A Culinary Traveller in Tuscany: Exploring and Eating Off the Beaten Track

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Overview

Each of the ten itineraries in this cookbook/guidebook takes readers through parts of Tuscany that still remain largely undiscovered and into the kitchens of more than fifty superb but little-known restaurants specializing in regional cuisine–those that are for the most part overlooked by tourists and known only to the locals. Each regional section begins with illuminating and absorbing explanations of what makes Tuscan cooking so unique: location, location, location. You’ll read about a bean so beloved by a village that it’s been elevated to cult status–but unknown a few kilometers down the road; an aboriginal baby lamb that is almost unknown outside of the Zeri valley; the endless array of vegetable tarts found nowhere
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Overview

Each of the ten itineraries in this cookbook/guidebook takes readers through parts of Tuscany that still remain largely undiscovered and into the kitchens of more than fifty superb but little-known restaurants specializing in regional cuisine–those that are for the most part overlooked by tourists and known only to the locals. Each regional section begins with illuminating and absorbing explanations of what makes Tuscan cooking so unique: location, location, location. You’ll read about a bean so beloved by a village that it’s been elevated to cult status–but unknown a few kilometers down the road; an aboriginal baby lamb that is almost unknown outside of the Zeri valley; the endless array of vegetable tarts found nowhere in Tuscany but Lunigiana and Garfagnana. With this guide in hand, you’ll not only know where to dine but what to order when you get there.

In addition to 100 recipes, also included are nearby points of interest, descriptions and contact information for restaurants, trattorie, gourmet shops, wineries, olive oil producers, local markets, and regional food festivals, and how to find the monasteries, workshops, and artisans’ studios that offer local items ranging from herbal beauty products to traditional ceramics and handwoven linens.

Editorial Reviews

Library Journal
By stepping away from the traditional tourist destinations, travelers can get in touch with a place's authentic flavor. Elon, the author of several cookbooks, helps the reader do just that in her tour of the off-the-beaten-path areas of Tuscany, where she has lived off and on since the 1970s. Like a close friend trying to guide you to the best and most interesting places in town, Elon makes sure to point out historical, artistic, cultural, and gastronomical places of interest. Her culinary background leads her to place particular attention on regional and seasonal foods and restaurants and stores usually overlooked by tourists. From the restaurants visited in the ten itineraries, Elon shares recipes that have translated well into her own kitchen. These numerous dishes, whose ingredients have not been Americanized, provide an authentic taste of Tuscany indeed. An ideal companion for any traveler looking to taste his or her way through the back roads of Tuscany; recommended for travel and culinary collections. Sheila Kasperek, Mansfield Univ. Lib., PA Copyright 2006 Reed Business Information.

Product Details

  • ISBN-13: 9781892145680
  • Publisher: New York Review Books
  • Publication date: 3/24/2009
  • Pages: 320
  • Sales rank: 274,644
  • Product dimensions: 9.02 (w) x 6.06 (h) x 0.67 (d)

Meet the Author

Beth Elon and her husband, the Israeli social historian Amos Elon, have lived in Tuscany for more than thirty years. Her previous books include The Pasta Book; The Big Book of Pasta, which was a bestseller in Israel; and A Mediterranean Farm Kitchen. She continues to write food columns for Israeli papers from her home in Italy.

Customer Reviews

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Sort by: Showing all of 5 Customer Reviews

  • Anonymous

    Posted August 5, 2006

    Delectable!

    This book is what so many books claim to be but aren't -- an off-the-beaten-track gem. For any visitor to Tuscany with the time or inclination to go beyond the usual Florence-Lucca-Pisa-San Gimignano-Siena type of itinerary (to name just one), the book offers a wonderfully imaginative alternative: plan your days -- or your entire trip -- around the best restaurants to be found in the little towns that most tourists never visit. The author gives tantalizing descriptions of both the towns and the restaurants (with maps and itineraries), and supplies plenty of recipes to boot. So the book will function in the kitchen as well as on the road -- it is essentially half cookbook and half guidebook. But for me (not being much of a cook, and planning a trip to Italy) it was the places the author describes that were the most delectable of all. The book is a great idea, beautifully executed and beautifully written.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted April 17, 2010

    Good book

    I like to travel with suggestions from my stomach. This book is good for that and it contains some good recipes as well.

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  • Anonymous

    Posted March 11, 2011

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  • Anonymous

    Posted February 17, 2010

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  • Anonymous

    Posted December 19, 2009

    No text was provided for this review.

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