02425cam a22003253u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000280011324500630014126400510020430000470025533600260030233700260032833800360035450000310039050801560042152012690057753400690184665300250191565300370194085600600197785600430203799900190208069370UtSlPG20260610134614.0mcr n260607r20221899utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aRoss, Janet,d1842-192710aLeaves from our Tuscan kitchen; or, How to cook vegetables 1aSalt Lake City, UT :bProject Gutenberg,c2022  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2022-11-17  aThe Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)  a"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.)  pOriginally published:cUnited Kingdom: J. M. Dent and Sons, 1899  aCooking (Vegetables)  aCooking, Italian -- Tuscan style4 uhttps://archive.org/details/b21527222/page/n15/mode/2up40uhttps://www.gutenberg.org/ebooks/69370  c110158d110158