Cucina Povera, Tuscan Peasant Cooking by Pamela Sheldon Johns includes recipes like Ribollita (Classic Tuscan Vegetable-Bread Soup); Involtini di Maiale (Pork Rolls Stuffed with Ricotta and Spinach); and Totani Ripieni (Stuffed Squid).
by Pamela Sheldon Johns
Cucina Povera, by Italian cookbook authority Pamela Sheldon Johns, presents more than 60 peasant-inspired dishes from the heart of Tuscany. This book is more than a collection of recipes of "good food for hard times." La cucina povera is a philosophy of not wasting anything edible and of using technique to make every bite as tasty as possible. Budget-conscious dishes utilizing local and seasonal fruits and vegetables create everything from savory pasta sauces, crusty breads and slow-roasted meats to flavorful vegetable accompaniments and end-of-meal sweets.The recipes inside Cucina Povera have been collected during the more than 20 years Johns has spent in Tuscany. Dishes such as Ribollita (Bread Soup), Pollo Arrosto al Vin Santo (Chicken with Vin Santo Sauce), and Ciambellone (Tuscan Ring Cake) are adapted from the recipes of Johns' neighbors, friends, and local Italian food producers. Lavish color and black-and-white photographs mingle with Johns' recipes and personal reflections to share an authentic interpretation of rustic Italian cooking inside Cucina Povera.
Well-known cooking instructor Pamela Sheldon Johns is the host of culinary workshops throughout Italy and was recently named one of the top 10 culinary guides in Europe by The Wall Street Journal. She is the author of 14 cookbooks including Parmigiano!, 50 Great Appetizers, and 50 Great Pasta Sauces. Pamela, her farm in Tuscany, and her cooking school have been featured by CNN Travel, Cooking Light, Food & Wine, and Canadian Geographic.
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This page created November 2011
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