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Leaves from our Tuscan...
 
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Janet Ann Ross
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Leaves from our Tuscan Kitchen: or, How to Cook Vegetables

3.8  ·  Rating details ·  15 Ratings  ·  3 Reviews
Leaves from our Tuscan Kitchen was first published in 1899 and became a classic both in its own time, and from the many later printings, a classic to generations of cooks after. It was a pioneer in the field of cookery books and appeared at a time when vegetables were considered merely as an adjunct to the main course, and little attention was paid to good fresh vegetables ...more
Paperback, 208 pages
Published August 1st 1994 by Penguin Books (first published 1899)
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Lee Broderick
Sep 28, 2012 rated it liked it  ·  review of another edition
Shelves: food
The other review presently on GoodReads and some I've seen elsewhere discuss how mind-blowing this book must have been upon initial publication in 1899. Far more amazing, I think, is just how contemporary it feels. OK, there are no illustrations, but we all know what a courgette looks like, don't we?

Except for the forewords and the editor's introduction, all there is here is a list of recipes: that is the one and only way in which the book shows its age. Beyond that, the recipes are grouped by p
...more
Telyn
Mar 11, 2010 rated it really liked it  ·  review of another edition
This was the first cookbook published in Britain that focused on vegetables. It must have been a revelation to Edwardian housewives, who had probably never even seen an artichoke, let alone cooked one. I enjoyed reading this book tremendously, and found some excellent culinary inspiration, but can't imaging putting a lot of these recipes into practice as written—there's one that calls for what would probably be $5000 worth of truffles! And I never appreciated before how much cream and butter wen ...more
Jessi
Mar 19, 2016 rated it it was ok  ·  review of another edition
I got this after reading A Tuscan Childhood, hoping for something more revelatory than basic vegetable cooking. Most of the recipes were repeats of the same thing with a different main ingredient. I did like how it was organized by vegetable; I skipped the veggies we never eat like jerusalem artichokes, chickory, and fennel. One recipe for sauteed peppers reminds me of my Sicilian g-ma's pepper casserole, and there was a pasta recipe I copied down. Other than that, not much new.
Cindy Bowen
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Linda
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Cid Young
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