Leaves from our Tuscan kitchen; or, How to cook vegetables

A practical compendium of Tuscan vegetable cookery that pairs dozens of recipes with historical and botanical commentary. It begins with a preface tracing medieval and popular plant lore and anecdotes about Italian kitchens, then offers detailed preparations for artichokes, asparagus and many legumes and greens, with methods such as frying, baking, steaming, stuffing, gratin and cream sauces. Many recipes were recorded from household practice, notably dictations from Giuseppe Volpi, and some are adapted from Italian culinary manuals. Throughout the volume concise procedural guidance, seasoning suggestions and seasonal notes aim to help home cooks reproduce traditional Tuscan vegetable dishes.