Leaves from our Tuscan kitchen; or, How to cook vegetables by Janet Ross

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About this eBook

Author Ross, Janet, 1842-1927
Title Leaves from our Tuscan kitchen; or, How to cook vegetables
Original Publication United Kingdom: J. M. Dent and Sons,1899.
Note Reading ease score: 78.4 (7th grade). Fairly easy to read.
Credits The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
Summary "Leaves from Our Tuscan Kitchen; or, How to Cook Vegetables" by Janet Ross is a collection of culinary recipes and insights written in the late 19th century. It focuses primarily on Italian cooking, particularly emphasizing a variety of vegetable dishes, reflecting the rich culinary traditions of Tuscany. This work aims to share the joys and practices of cooking vegetables in the Italian style, offering detailed instructions for preparing and seasoning numerous dishes. The opening of the book introduces the author's perspective on the evolving culinary practices in English households and contrasts them with the Italian traditions. Janet Ross discusses the shift in English cuisine, highlighting a past time when vegetables were often merely an accompaniment to meat, unlike the vibrant role they play in Italian meals. This section sets a tone of nostalgia and appreciation for Italian methods, featuring references to historical culinary practices and an acknowledgment of the author’s Italian cook, Giuseppe Volpi. Through anecdotes and a rich variety of traditional recipes, Ross invites readers to explore the art of Italian vegetable cooking, promising a delightful journey into flavors and techniques. (This is an automatically generated summary.)
Language English
LoC Class TX: Technology: Home economics
Subject Cooking (Vegetables)
Subject Cooking, Italian -- Tuscan style
Category Text
EBook-No. 69370
Release Date
Copyright Status Public domain in the USA.
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