Janet Ross, an Englishwoman long settled at a villa outside Florence, collected these recipes from her Tuscan cook to show English readers that vegetables could be a dish in their own right. After notes on sauces, eggs, spices and pasta come dishes for artichokes, beans, mushrooms, fennel and much else, with glimpses of Italian food history from the old novelle.
A pioneering book on Italian cooking in English, still in print and still cooked from. Download the free EPUB.