Welcome to the new catalog for Santa Fe Public Library. We'd love to hear your feedback.

Acquacotta: recipes and stories from Tuscany's secret silver coast

Book Cover
Average Rating
Publisher:
Hardie Grant Books,
Pub. Date:
2017.
Language:
English
Description
Acquacotta is a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast, which forms part of the territory of Maremma. Acquacotta, literally meaning "cooked water", is Maremma's most famous dish, a soup made of slowly simmered tomatoes and onions and poached eggs. There are countless variations, and every town has its own. The book includes personal stories, memories and lessons from the people (producers, winemakers, breeders, fisherman) Emiko has met. The Silver Coast is a geographically quite narrow area in the southernmost coastal part of the region - and includes the island-like promontory of Monte Argentario, the island of Giglio, the lagoon town of Orbetello and the last Tuscan town on the border of Lazio, Capalbio. Surrounded by thick, wild boar-inhabiting, forest-covered hills and twisted, ancient olive trees, the area is known for its rustic peasant cooking, where hearty soups, hand-reared chickens or rabbits, foraged wild vegetables, mushrooms and chestnuts and wild-caught game have long provided sustenance - and still colour the local cuisine. Acquacotta will champion the food Emiko loves to eat and cook - comforting, low-maintenance and easy to prepare. It's food that calls for sharing with friends or family, gathered around a big table. And like most peasant cuisine, it is about getting the best out of a few ingredients and providing a belly-filling meal that not only doesn't cost the earth, but is delicious. Acquacotta offers more than 80 recipes across five chapters divided by themes: Dal Bosco - which means feed from the woods and includes foraged and hunted foods; Dal Mare - which means from the sea and includes typical seafood of the area including from the lagoon; Dal Orto - which means from the vegetable patch; Dal Fattoria - which means from the farm and include dishes inspired by the farm tradition in the area, which often includes legumes, grains, rabbit, poultry and eggs; Dolci - sweets, preserves and homemade liquors.
Also in this Series
More Like This
More Details
ISBN:
9781743792117
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work ID 8bcdc8b2-fe8a-2460-0113-87d2a0c81cb0
full_title acquacotta recipes and stories from tuscanys secret silver coast
author davies emiko
grouping_category book
lastUpdate 2018-03-26 04:19:37AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Davies, Emiko,
author_display Davies, Emiko
detailed_location_santafe Main
display_description Acquacotta is a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast, which forms part of the territory of Maremma. Acquacotta, literally meaning "cooked water", is Maremma's most famous dish, a soup made of slowly simmered tomatoes and onions and poached eggs. There are countless variations and every town has its own. The book includes personal stories memories and lessons from the people (producers, winemakers, breeders, fisherman) Emiko has met. The Silver Coast is a geographically quite narrow area in the southernmost coastal part of the region -- and includes the island-like promontory of Monte Argentario, the island of Giglio, the lagoon town of Orbetello and the last Tuscan town on the border of Lazio, Capalbio. Surrounded by thick, wild boar-inhabiting, forest-covered hills and twisted, ancient olive trees, the area is known for its rustic peasant cooking, where hearty soups, hand-reared chickens or rabbits, foraged wild vegetables, mushrooms and chestnuts and wild-caught game have long provided sustenance -- and still colour the local cuisine. Acquacotta champions the food Emiko loves to eat and cook -- comforting, low-maintenance and easy to prepare. It's food that calls for sharing with friends or family, gathered around a big table. And like most peasant cuisine, it is about getting the best out of a few ingredients and providing a belly-filling meal that not only doesn't cost the earth, but is delicious.
format_category_santafe Books
format_santafe Book
id 8bcdc8b2-fe8a-2460-0113-87d2a0c81cb0
isbn 9781743792117
item_details ils:.b14889535|.i19780175|Main|641.59455 Dav|||1|false|false|||||Due Apr 22, 2018||mn||
itype_santafe Regular Circ
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_santafe 641.59455 Dav
owning_library_santafe Santa Fe Public Library
owning_location_santafe Main Library
primary_isbn 9781743792117
publishDate 2017
record_details ils:.b14889535|Book|Books||English|Hardie Grant Books,|2017.|271 pages : color illustrations, color maps ; 26 cm.
recordtype grouped_work
scoping_details_santafe ils:.b14889535|.i19780175|Checked Out|Checked Out|false|false|true|false|false|true|999|||
subject_facet Cooking, Italian -- Tuscan style, Maremma (Italy) -- Description and travel
title_display Acquacotta : recipes and stories from Tuscany's secret silver coast
title_full Acquacotta : recipes and stories from Tuscany's secret silver coast / Emiko Davies
title_short Acquacotta :
title_sub recipes and stories from Tuscany's secret silver coast
topic_facet Cooking, Italian, Description and travel, Tuscan style