Travel with Stephanie Alexander and Maggie Beer to the sunlit hills of Tuscany. Join their cooking classes run from a villa amid the vineyards, and find out how to live in a place where the pleasures of the table are the key to daily life. Learn how to cook and ear by the seasons in one of the world's great food regions and through the eyes of two of our most accomplished cooks and food writers. Experiment with classic dishes using the recipes that Stephanie and Maggie discover and adapt, and find out why a simple meal of tomatoes, oil, bread and wine outclasses practically any other dining experience.
With its stunning photography by Simon Griffiths and heartfelt descriptions of the people, art and landscapes, Stephanie Alexander and Maggie Beer's Tuscan Cookbook deserves a place on the shelf of every cook, traveller and lover of the good life.
About the author:
Stephanie Alexander is one of Australia's most highly regarded food writers.
Stephanie has written twelve books, including Stephanie's Menu for Food
Lovers, Stephanie's Seasons and her latest publication, The Kitchen Garden Companion. Her signature publication, The
Cook's Companion, has established itself as the kitchen bible in nearly
400,000 homes. A second edition of The
Cook's Companion was published in 2004.
Stephanie is a passionate champion for Australian food producers. She was the original proposer of the Harvest Picnic, which is now an annual outdoor festival bringing together those who produce the food with those who wish to enjoy it.
See other cookbooks by Stephanie Alexander click here
Maggie Beer was originally a Sydney girl, having grown up in the western suburbs where her parents owned a manufacturing business. She left school at an early age, without a 'proper' education, and worked in a startling number of jobs before finding her niche.Maggie & husband Colin Beer moved to South Australia's Barossa Valley in 1973 and began farming pheasants on their new property near Nuriootpa.
Colin was awarded a Churchill Fellowship to study game bird breeding in Europe and America and following their return to the Barossa Valley they opened a farm shop to sell the game birds they were breeding.
This humble shop soon grew into the famed Pheasant Farm Restaurant. The establishment of the Pheasant Farm and restaurant marked the start of a career that now spans farming, export, food production, and food writing.
Maggie has written and co-written many well-loved cookbooks, including Maggie's Farm, Maggie's Orchard, Maggie's Table, Maggie's Kitchen, Maggie's Harvest, Cooking with Verjuice, and Stephanie Alexander & Maggie Beer's Tuscan Cookbook. She was co-presenter with Simon Bryant of The Cook and the Chef, seen on ABC TV, and is also a longstanding contributor of food columns to newspapers and magazines.
See other cookbooks by Maggie Beer click here
Stephanie Alexander and Maggie Beer's Tuscan Cookbook
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