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- Herausgeber: Booksell-Verlag
- Kategorie: Lebensstil
- Sprache: Englisch
In "Leaves from our Tuscan Kitchen; or, How to Cook Vegetables," Janet Ross masterfully intertwines culinary art with a genuine passion for Italian cuisine, particularly emphasizing the versatility of vegetables. Written in the late 19th century, the book offers a rich tapestry of recipes, anecdotes, and vivid descriptions that capture the essence of Tuscan cooking. Ross's prose reflects a keen observational style, blending practical cooking guidance with a lyrical appreciation for the ingredients, thus placing this work within a broader context of gastronomic literature that cherishes the natural bounty of the earth. Janet Ross, an expatriate American who lived in Italy, was profoundly influenced by the Italian way of life. Her experiences living in Tuscany, immersed in local culture and traditions, informed her culinary philosophy that celebrates simplicity and seasonality. This connection to her adopted homeland not only fueled her creativity but also positioned her as a significant contributor to the 19th-century discourse on gastronomy, highlighting the importance of local and fresh ingredients. "Leaves from our Tuscan Kitchen" is a delightful resource for both amateur cooks and seasoned chefs alike. Its enchanting combination of practical advice and evocative narratives invites readers into the heart of Tuscan kitchens. Whether you seek to refine your culinary skills or simply enjoy the artistry of cooking, Ross's book is an essential addition to your literary and gastronomic repertoire. In this enriched edition, we have carefully created added value for your reading experience: - Hand‐picked Memorable Quotes shine a spotlight on moments of literary brilliance. - Interactive footnotes clarify unusual references, historical allusions, and archaic phrases for an effortless, more informed read.
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Veröffentlichungsjahr: 2023
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Janet Ross
Leaves from our Tuscan kitchen; or, How to cook vegetables
Enriched edition. Exploring Tuscan Vegetarian Flavors and Traditions
In this enriched edition, we have carefully created added value for your reading experience.
Introduction, Studies and Commentaries by Theo Remborough
Edited and published by Good Press, 2023
EAN 4066339528246
Table of Contents
Leaves from our Tuscan kitchen; or, How to cook vegetables
Memorable Quotes
Notes
Leaves from our Tuscan kitchen; or, How to cook vegetables
Main Table of Contents
PREFACE
INTRODUCTION
About the cooking of Vegetables.
About Sauces.
About Eggs.
About Spices.
About a Bouquet.
About Onion Juice.
About Maccaroni and Spaghetti Paste.
About blanching Maccaroni and Spaghetti.
About Croûtons.
About a Bain-Marie.
RECIPES
Artichokes ‘alla Barigoul.’
Artichokes ‘alla Barigoul’ (maigre) .
Artichokes ‘Farciti.’
Artichokes ‘al Forno.’
Artichokes ‘alla Francese.’
Artichokes ‘Fritti.’ No. 1.
Artichokes ‘Fritti.’ No. 2.
Artichokes ‘alla Graticola.’
Artichokes ‘all’ Italiana.’
Artichokes ‘alla Lionese.’
Artichokes ‘alla Milanese.’
Artichokes ‘alla Spagnuola.’
Artichokes ‘al Vapore.’
Asparagus ‘alla Borghese.’
Asparagus ‘alla Casalinga.’
Asparagus, cold.
Asparagus ‘alla Crema.’
Asparagus ‘Fritto.’
Asparagus ‘ai Gamberi.’
Asparagus ‘in Istufato.’
Asparagus tips ‘all’ Italiana.’
Asparagus ‘all’ Olandese.’
Asparagus ‘alla Parmigiana.’
Asparagus ‘Perlate.’
Asparagus tips ‘alla Suprema.’
Asparagus on Toast. No. 1.
Asparagus on Toast. No. 2.
Asparagus ‘alla Wilhelmina.’
Beans (Broad) ‘al Burro.’
Beans (Broad) ‘alla Romana.’
Beans (Broad) ‘alla Turca.’
Beans (Broad) ‘al Vino.’
Beans (French) ‘al Burro.’
Beans (French) ‘alla Crema.’ No. 1.
Beans (French) ‘alla Crema.’ No. 2.
Beans (French) ‘allo Zabajone.’
Beans (Haricots) ‘alla Bruna.’
Beans (Haricots) , Croquettes of.
Beans (Haricots) ‘alla Fiorentina.’
Beans (Haricots) ‘alla Maître d’Hôtel.’
Beans (Haricots) ‘alla Milanese.’
Beans (Haricots) ‘alla Polenta.’
Beans (Haricots) ‘Purée alla Brétonne.’
Beans (Haricots) ‘alla Romana.’
Beans (Haricots) ‘sautés.’
Beans (Lima) ‘alla Crema.’
Beans (Dwarf Lima) ‘alla Portugese.’
Beans (Scarlet Runners) ‘alla Panna.’
Beet Leaves boiled.
Beet ‘Gnocchi.’
Beetroot (How to boil) .
Beetroot ‘alla Panna.’
Beetroot and Potatoes.
Broccoli ‘alla Crema.’
Broccoli ‘alla Parmigiana.’
Broccoli with White Sauce.
Brussels Sprouts ‘alla Crema.’
Brussels Sprouts ‘al Limone.’
Brussels Sprouts ‘sautés.’
Cabbage (How to boil) .
Cabbage ‘farcito all’ Americana.’
Cabbage ‘alla Crema.’
Cabbage ‘al Forno.’
Cabbage ‘Fritto.’
Cabbage ‘all’ Uovo.’
Cabbage ‘Pasticciato.’
Cabbage ‘in Stufato.’
Cabbage (Rea) ‘alla Fiamminga.’
Cabbage (Red) ‘alla Tedesca.’
Capsicums ‘Farciti.’ No. 1.
Capsicums ‘Farciti.’ No. 2.
Capsicums ‘al Forno.’
Cardoons ‘al Bianco.’
Cardoons ‘alla Milanese.’
Carrots ‘all’ Aceto.’
Carrots ‘alla Béchamel.’
Carrots ‘alla Casalinga.’
Carrots ‘alla Panna.’
Carrots ‘Sautées.’
Carrots ‘in Stufato.’
Carrots ‘allo Zucchero.’
Cauliflower ‘al Borghese.’
Cauliflower ‘al Burro.’
Cauliflower ‘alla Crema.’
Cauliflower ‘al Forno.’
Cauliflower ‘al Fritto.’
Cauliflower ‘al Gratin.’
Cauliflower ‘alla Piemontese.’
Cauliflower ‘in Stufato.’
Celery ‘alla Crema.’
Celery ‘al Fritto.’
Celery ‘all’ Italiana.’
Celery ‘alla Parmigiana.’
Celery ‘al Pomidoro.’
Celery Stewed.
Cucumbers ‘alla Béchamel.’
Cucumbers ‘alla Comasca.’
Cucumbers ‘alla Crema.’
Cucumbers ‘Farciti.’
Cucumbers ‘in Istufato.’
Cucumbers ‘alla Panna.’
Cucumbers ‘alla Spagnuola.’
Cucumbers ‘alla Toscana.’
Cucumbers ‘all’ Uova.’
Egg-Plant (Aubergine) ‘Farcite.’
Egg-Plant (Aubergine) ‘al Forno.’
Egg-Plant (Aubergine) ‘Fritto.’
Egg-Plant (Aubergine) ‘alla Griglia.’
Egg-Plant (Aubergine) ‘Sauté.’
Flan of Celery.
Flan of Potatoes.
Flan of Vegetables.
Fritto ‘Misto.’
Fritto of Vegetables.
Jerusalem Artichokes ‘al Bianco.’
Jerusalem Artichokes in Purée.
Leeks ‘alla Casalinga.’
Leeks ‘al Forno.’
Leeks ‘alla Salza Bianca.’
Lentils ‘alla Corona.’
Lentils ‘in Istufato.’
Lentils ‘alla Provenzale.’
Lentil Purée.
Lentils ‘al Riso.’
Lettuce ‘Farcite.’
Lettuce ‘al Forno.’
Lettuce ‘alla Spagnuola.’
MACCARONI AND OTHER PASTES.
Maccaroni ‘alla Béchamel.’
Maccaroni ‘alla Crema.’
Maccaroni ‘al Forno.’ No. 1.
Maccaroni ‘al Forno.’ No. 2.
Maccaroni ‘al Forno.’ No. 3.
Maccaroni ‘au Gratin.’
Maccaroni ‘all’ Italiana.’
Maccaroni ‘al Latte.’
Maccaroni ‘alla Napolitana.’
Maccaroni ‘alla Quaresima.’
Maccaroni ‘alla Semplice.’
Maccaroni ‘alla Siciliana.’
Maccaroni ‘Timbale alla Milanese.’
Maccaroni ‘Timbale alla Napolitana.’
OTHER PASTES.
Agnellotti ‘alla Poggio Gherardo.’
Crescioni.
Gnocchi ‘alla Romana.’
Gnocchi of Semolina.
Pappardelle with Hare.
Spaghetti ‘con Acciughe.’
Spaghetti ‘al Forno.’
Spaghetti ‘all’ Italiana.’
Spaghetti ‘alla Napolitana.’
Spaghetti, Timbaletti di.
Tagliarini ‘al Formaggio.’
Tagliatelle with Ham.
Tagliatelle ‘alla Romagnola.’
Tagliatelle with Sausages.
Tortelli.
Macedoine of Vegetables.
Mushrooms (Pratajuoli) ‘al Burro.’
Mushrooms (Porcini) ‘alla Casalinga’
Mushrooms (Pratajuoli) ‘alla Crema.’
Mushrooms (Porcini) Fried. No. 1.
Mushrooms (Porcini) Fried. No. 2.
Mushrooms (Porcini) Grilled.
Mushrooms (Porcini) ‘all’ Intingolo.’
Mushrooms (Prugnuoli) ‘alla Spagnuola.’
Mushrooms (Dormienti) ‘al Sugo.’
Mushrooms (Pratajuoli) on Toast.
Mushrooms (Porcini) with Tomato Sauce.
Mushrooms (Ovoli) ‘Trippati.’
Onions ‘Farcite.’
Onions Fried.
Onions ‘Glacées.’
Onions (Small White) .
Onions ‘in Stufato.’
Parsnips ‘alla Crema.’
Parsnips ‘al Forno.’
Parsnips ‘Fritte.’
Parsnips ‘Sautés.’
Peas ‘all’ Antica.’
Peas ‘alla Borghese.’
Peas ‘al Burro.’
Peas ‘alla Consommé.’
Peas ‘alla Crema.’
Peas ‘alla Francese.’ No. 1.
Peas ‘alla Francese.’ No. 2.
Peas ‘al Buon Gusto.’
Peas ‘all’ Inglese.’
Pea Omelette.
Pease-pudding.
Peas in their Pods.
Peas ‘allo Stufato.’
Peas ‘allo Zucchero.’
Polenta ‘Dabs.’
Polenta ‘alla Parmigiana.’
Polenta with Sausages.
Potatoes Boiled.
Potatoes ‘alla Borghese.’
Potatoes ‘alla Campagnuola.’
Potatoes ‘in Casseruola.’
Potatoes ‘alla Crema.’
Potato Croquettes. No. 1.
Potato Croquettes. No. 2.
Potato ‘Farcite.’
Potatoes ‘al Forno.’ No. 1.
Potatoes ‘al Forno.’ No. 2.
Potatoes ‘in Frittata’ (Omelette) .
Potatoes ‘alla Semplicità.’
Potatoes ‘Fritti alla Francese.’
Potatoes ‘in Frittura.’
Potato ‘Gnocchi.’
Potatoes ‘all’ Italiana.’
Potatoes ‘alla Gran Duchessa.’
Potatoes ‘alla Lionese.’
Potatoes ‘alla Maître d’Hôtel.’
Potatoes ‘all’ Olandese.’
Potatoes ‘alla Panna.’
Potato Pudding.
Potato Pudding with Mushrooms (Budino con Prugnuoli) .
Potatoes ‘in Ragoût.’
Potatoes ‘Arrostite’ (Roasted) .
Potatoes ‘Sautées.’
Potatoes ‘in Stufato.’
Potatoes ‘Tartufate.’
Potatoes ‘all’ Umido.’
Pumpkins ‘alla Fiorentina.’
Pumpkins ‘Fritti.’
Pumpkin Pudding (Bodino) .
Pumpkins ‘Ripiene.’ No. 1.
Pumpkins ‘Ripiene’ (maigre) . No. 2.
Rice (How to cook) .
Rice ‘alla Casalinga.’
Rice Croquettes.
Rice with Tomatoes. No. 1.
Rice with Tomatoes. No. 2.
Rice with Prawns.
Rice with Quails.
Rice ‘alla Ristori.’
Risotto ‘alla Milanese.’ No. 1.
Risotto ‘alla Milanese.’ No. 2.
Risotto with Peas.
Risotto ‘alla Poggio Gherardo.’
SALADS.
Artichoke Salad.
Beetroot Salad.
Broccoli Salad.
Cabbage Salad.
‘Alla Cardinale’ Salad.
Cauliflower Salad.
Celery Salad.
Cucumber and Tomato Salad.
‘All’ Egiziana’ Salad.
French Beans Salad.
‘All’ Italiana’ Salad.
Lettuce Salad.
Lettuce Salad ‘alla Francese.’
Lettuce Salad with Veal (or Fish) .
‘Alla Macedoine’ Salad.
‘Alla Pollastra’ Salad.
Potato Salad. No. 1.
Potato Salad. No. 2.
Potato Salad. No. 3.
Potato Salad. No. 4.
‘Alla Russa’ Salad.
Spanish Onion Salad.
Summer Salad. No. 1.
Summer Salad. No. 2.
Tomato Salad. No. 1.
Tomato Salad. No. 2.
Tomato Salad. No. 3.
Tomato Salad. No. 4.
Tomato Salad. No. 5.
Tomato Jelly Salad.
Tomatoes and Celery (Salad of) .
Watercress Salad.
SAUCES
Roux for Sauces.
Agro Dolce Sauce.
Bearnese Sauce.
Béchamel Sauce. No. 1.
Béchamel Sauce. No. 2.
Béchamel Sauce. No. 3.
Béchamel Sauce (Maigre) . No. 4.
Broccoli (Sauce for) .
Caper Sauce. No. 1.
Caper Sauce ‘alla Genovese.’ No. 2.
Caper Sauce ‘alla Milanese.’ No. 3.
Cold Caper Sauce. No. 4.
Butter Sauce. No. 1.
Butter Sauce. No. 2. (Melted Butter.)
Francese Sauce.
Lombarda Sauce.
Mayonnaise Sauce.
Mayonnaise Monte Bianco Sauce.
Mayonnaise Sauce ‘alla Ravigote.’
Olandese Sauce.
‘Alla Panna’ Sauce.
Suprema Sauce. No. 1.
Suprema Sauce. No. 2.
Tartara Sauce. No. 1.
Tartara Sauce. No. 2.
Tomato Sauce. No. 1.
Tomato Sauce. No. 2.
Vellutata Sauce.
Sorrel Purée.
Sorrel Purée (Maigre) .
Sorrel Stewed.
SOUPS.
Artichoke Soup.
Artichoke Soup (Purée) .
Asparagus Soup.
Carrot Soup.
Chestnut Soup.
Lentil Soup. No. 1.
Lentil Soup. No. 2.
Lettuce Soup.
Potato Soup ‘alla Provinciale.’
Potato Soup ‘alla Romana.’
Pumpkin Soup. No. 1.
Pumpkin Soup. No. 2.
Onion Soup. No. 1.
Onion Soup ‘Purée alla Soubise.’ No. 2.
Palestine Soup.
Pea Soup.
Polentina ‘alla Veneziana.’
Sorrel Soup.
Spinach Soup ‘alla Modenese.’
Tomato Soup. No. 1.
Tomato Soup (Maigre) . No. 2.
Turnip Soup.
Vegetable Soup (Mixed) .
Vegetable and Cream Soup.
Spinach ‘al Burro.’
Spinach ‘alla Crema.’
Spinach Croquettes.
Spinach ‘Ravioli alla Fiorentina.’
Spinach Fried.
Spinach Pudding with Mushrooms. (Bodino con Funghi.)
Spinach ‘in Riccioli.’
Spinach Soufflé.
Tomatoes Broiled.
Tomatoes ‘in Conchiglia.’
Tomatoes ‘al Forno.’ No. 1.
Tomatoes ‘al Forno.’ No. 2.
Tomatoes ‘al Forno.’ No. 3.
Tomatoes ‘Fritti.’
Tomatoes ‘alla Graticola.’
Tomatoes Iced.
Tomatoes ‘all’ Indiana.’
Tomatoes ‘al Pane.’
Tomato Pudding.
Tomato Purée.
Tomatoes ‘Ripieni.’
Tomatoes ‘al Riso.’
Tomatoes Stewed.
Tomatoes ‘in Umido.’
Truffles in Champagne.
Truffles and Cheese.
