Il fiore della cucina toscana

Written by a true expert in food culture, this book is a manual of Tuscan gastronomy that goes back to its origins, following the footsteps of Leo Codacci, Zenone Benini and, above all, Pellegrino Artusi. The recipes, reported in a way which is faithful to the most authentic tradition, are carefully explained and illustrated, and the outcome is guaranteed. This second volume contains mainly second dishes – both meat and fish – with a large section dedicated to biscuits, sweets and other delicacies.