Leaves from Our Tuscan Kitchen by Janet Ann RossLeaves from our Tuscan Kitchen was first published in 1899 and became a classic both in its own time, and from the many later printings, a classic to generations of cooks after. It was a pioneer in the field of cookery books and appeared at a time when vegetables were considered merely as an adjunct to the main course, and little attention was paid to good fresh vegetables as a dish on their own.
The author, Janet Ross (1842-1927) lived at Poggio Gherardo, a villa outside Florence and was a well-known writer and figure in the Anglo-American community of Florence in her day. Her own account of her life and her friendships can be found in her book, The Fourth Generation (London 1912). Janet Ross was the daughter of Lucie Duff Gordon (1821-1869), author of the magnificent Letters from Egypt. The recipes which Janet Ross collected and faithfully recorded in Leaves from our Tuscan Kitchen were those of Guiseppe Volpi, her cook for over thirty years.
In 1973 Michael Waterfield, Janet Ross great-great-nephew, at that time himself a cook of renown and a restaurateur, edited and adapted the original edition. Now over thirty years later he has revised and updated that 70s edition and had added a number of new recipes.
Though the preparation and cooking of fresh vegetables is the books main theme, recipes for risottos, pasta, and soups are included. The vegetable recipes run in alphabetical order and each is given a brief descriptive paragraph. Now that all of the vegetables, which hitherto were found only in markets in Italy, are obtainable from our own gardens, farmers markets or supermarkets, never has there been a more appropriate time for this much loved book to reappear in handsome new livery, bringing the delights of true Italian home cooking to all to try.
Leaves from our Tuscan kitchen; or, How to cook vegetables
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Published by Grub Street Seller Rating:. About this Item: Grub Street, Condition: Very Good. Seller Inventory U
Dent Book Title. Janet Ross. Publishing Date. All flaws stated due to value of book but overall condition still acceptable and text all legible.
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This is already a classic and a much-sought-after volume by them in the know. It is indeed utterly charming, not only visually but in content. It is a cookbook but also a family history. Janet Ross collected the recipes of Giuseppe Volpi who was her cook for over 30 years. Leaves from our Tuscan Kitchen was the forerunner of modern recipe books. It was the first to present vegetables as serious food rather than just as the frilly bits around the meat.