02425cam a22003253u 4500 69370 UtSlPG 20260610134614.0 m cr n 260607r20221899utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Ross, Janet, 1842-1927 Leaves from our Tuscan kitchen; or, How to cook vegetables Salt Lake City, UT : Project Gutenberg, 2022 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2022-11-17 The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "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.) Originally published: United Kingdom: J. M. Dent and Sons, 1899 Cooking (Vegetables) Cooking, Italian -- Tuscan style https://archive.org/details/b21527222/page/n15/mode/2up https://www.gutenberg.org/ebooks/69370 110158 110158