[.ca] Toscana MIA: The Heart and Soul of Tuscan Cooking (ISBN 155054909X)

Amazon.ca:
The subtitle of Umberto Menghi's fifth cookbook hints that he's in search of more than just food this time out. The successful Vancouver restaurateur returns to his roots for inspiration--specifically to Villa Delia, his family's Tuscan inn and cooking school a little southeast of Pisa. The result is that almost all Menghi's recipes in this collection are purely regional, with few influences even from other Italian culinary traditions. When these outside influences crop up, as in Risotto with Lamb Sausage and Peppers, the ways in which Tuscans change them are carefully noted: "... we give it our own twist by adding more volume to the ingredients.... The rice becomes the starch that accompanies the main flavours. It also replaces bread, and not many things replace the bread on a Tuscan table." Menghi combines recipe leads and little photo-and-print essays about destinations (Elba and the facing coast, for example), foodstuffs (mushrooms, beans, pot-herbs), and food lore (the hunt, Christmas Eve dinner) in a compelling and heartfelt hymn of praise and thanksgiving to homeland and deep tradition. The recipes are clear and unfussy; most ingredients are readily available in Canadian supermarkets. The meat preps are limited to a few stews, roasts, and grills that require just a few veggies, herbs, and, where appropriate, stock, wine, or vinegar. Try twice-cooked Turkey Breast Cutlets with Parmesan Cheese (the cutlets are first sautéed, then finished in the oven), or the plate-licking Sausages with Lentils. Either of these main courses, combined with one of Menghi's 10 salads (he presents two or three for each season) and an elementary dessert, say Almond Biscotti or Figs in Syrup, makes a modestly celebratory dinner. Wine suggestions include varietals, producers' names, and tasting notes. Menghi offers a useful hint concerning the SuperTuscans, Chianti blends containing no white gapes: these may not yet bear the Chianti denomination and so must "still receive the humble designation vino da tavola, table wine. Pay no attention; they're some of the best wines coming out of Italy today." Good to know about, better to taste. --Ted Whittaker

Recipes come with extensively detailed instructions:
Written by Umberto Menghi (a professional chef and restaurateur who grew up in Tuscany, Italy), Toscana Mia: The Heart And Soul Of Tuscan Cooking is a splendid cookbook that celebrates Italian (and especially Tuscan) culinary traditions with its savory and taste-tested recipes. From Deep-Fried Cauliflowers; Florentine Cannelloni; and Tuscan Braised Beef; to Pureed Vegetable Soup with Parmesan Foam; Saffron Risotto with Pumpkin; and Tuscan Ring Cake, the recipes come with extensively detailed instructions, as well as recommended wines and producers to accompany fine dining. Toscana Mia is very highly recommended for any kitchen cook interested in exploring exquisite Tuscan flavors and styles.