Elisabetta Piazzesi

Absolutely authentic Italian cookery. It will be familiar not only to those from Tuscany, but to anyone from the central area of the peninsula (Lazio) and to some extent, other areas of Italy as well. Not all of it will translate well to other kitchens; some of the dishes the author would not even want you to undertake -- for instance, the one that requires a freshly caught wild hare (NOT frozen and NOT imported, she specifies) would be impossible outside of Italy. For other recipes, mere access to fresh ingredients from a really good farmers' market will suffice. On the other hand, some of the dishes are not only supermarket-friendly but so simple that you don't really need the recipe once she's given you the title! It's nice to know that cannellini beans, canned tuna, and sliced red onions, dressed with olive oil, are a "thing" -- and a very delicious and convenient thing if you lack time and/or proper cooking facilities. It helps if the cook is conversant with the basics of Italian cookery, but even if not, this is a beautiful introduction to the real cuisine of Italy.… (mais)