Leaves From Our Tuscan Kitchen Or How To Cook Vegetables

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First published in 1899, this classic cookery book has inspired generations of cooks. It emerged at a time when vegetables were often overlooked, serving merely as side dishes. The author, Janet Ross (1842-1927), resided at Poggio Gherardo, a villa near Florence, and was a prominent figure in the Anglo-American community there. Her life and friendships are detailed in her book, The Fourth Generation (1912). As the daughter of Lucie Duff Gordon, author of Letters from Egypt, Ross collected recipes from her cook, Guiseppe Volpi, over their thirty-year partnership. In 1973, her great-great-nephew Michael Waterfield, a renowned cook and restaurateur, edited and adapted the original edition. Now, over thirty years later, he has revised and updated that edition, adding new recipes. While the book primarily focuses on the preparation and cooking of fresh vegetables, it also includes recipes for risottos, pasta, and soups. The vegetable recipes are organized alphabetically, each accompanied by a brief description. With the availability of previously hard-to-find vegetables now accessible in local markets, this beloved book reemerges in a beautiful new edition, inviting everyone to explore the joys of authentic Italian home cooking.