Leaves from our Tuscan kitchen; or, How to cook vegetables
by Janet Ross
★3.9/5
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About This Book
Leaves from our Tuscan Kitchen was first published in 1899 and became a classic both in its own time, and from the many later printings, a classic to generations of cooks after. It was a pioneer in the field of cookery books and appeared at a time when vegetables were considered merely as an adjunct to the main course, and little attention was paid to good fresh vegetables as a dish on their own.The author, Janet Ross (1842-1927) lived at Poggio Gherardo, a villa outside Florence and was a well-known writer and figure in the Anglo-American community of Florence in her day. Her own account of h...
Chapters (552)
- LEAVES FROM OUR TUSCAN KITCHEN
- PREFACE
- CONTENTS
- INTRODUCTION
- About the cooking of Vegetables.
- About Sauces.
- About Eggs.
- About Spices.
- About a Bouquet.
- About Onion Juice.
- About Maccaroni and Spaghetti Paste.
- About blanching Maccaroni and Spaghetti.
- About Croûtons.
- About a Bain-Marie.
- RECIPES
- Artichokes ‘alla Barigoul.’
- Artichokes ‘alla Barigoul’ (maigre).
- Artichokes ‘Farciti.’
- Artichokes ‘al Forno.’
- Artichokes ‘alla Francese.’
- Artichokes ‘Fritti.’ No. 1.
- Artichokes ‘Fritti.’ No. 2.
- Artichokes ‘alla Graticola.’
- Artichokes ‘all’ Italiana.’
- Artichokes ‘alla Lionese.’
- Artichokes ‘alla Milanese.’
- Artichokes ‘alla Spagnuola.’
- Artichokes ‘al Vapore.’
- Asparagus ‘alla Borghese.’
- Asparagus ‘alla Casalinga.’
- Asparagus, cold.
- Asparagus ‘alla Crema.’
- Asparagus ‘Fritto.’
- Asparagus ‘ai Gamberi.’
- Asparagus ‘in Istufato.’
- Asparagus tips ‘all’ Italiana.’
- Asparagus ‘all’ Olandese.’
- Asparagus ‘alla Parmigiana.’
- Asparagus ‘Perlate.’
- Asparagus tips ‘alla Suprema.’
- Asparagus on Toast. No. 1.
- Asparagus on Toast. No. 2.
- Asparagus ‘alla Wilhelmina.’
- Beans (Broad) ‘al Burro.’
- Beans (Broad) ‘alla Romana.’
- Beans (Broad) ‘alla Turca.’
- Beans (Broad) ‘al Vino.’
- Beans (French) ‘al Burro.’
- Beans (French) ‘alla Crema.’ No. 1.
- Beans (French) ‘alla Crema.’ No. 2.
- Beans (French) ‘allo Zabajone.’
- Beans (Haricots) ‘alla Bruna.’
- Beans (Haricots), Croquettes of.
- Beans (Haricots) ‘alla Fiorentina.’
- Beans (Haricots) ‘alla Maître d’Hôtel.’
- Beans (Haricots) ‘alla Milanese.’
- Beans (Haricots) ‘alla Polenta.’
- Beans (Haricots) ‘Purée alla Brétonne.’
- Beans (Haricots) ‘alla Romana.’
- Beans (Haricots) ‘sautés.’
- Beans (Lima) ‘alla Crema.’
- Beans (Dwarf Lima) ‘alla Portugese.’
- Beans (Scarlet Runners) ‘alla Panna.’
- Beet Leaves boiled.
- Beet ‘Gnocchi.’
- Beetroot (How to boil).
- Beetroot ‘alla Panna.’
- Beetroot and Potatoes.
- Broccoli ‘alla Crema.’
- Broccoli ‘alla Parmigiana.’
- Broccoli with White Sauce.
- Brussels Sprouts ‘alla Crema.’
- Brussels Sprouts ‘al Limone.’
- Brussels Sprouts ‘sautés.’
- Cabbage (How to boil).
- Cabbage ‘farcito all’ Americana.’
- Cabbage ‘alla Crema.’
- Cabbage ‘al Forno.’
- Cabbage ‘Fritto.’
- Cabbage ‘all’ Uovo.’
- Cabbage ‘Pasticciato.’
- Cabbage ‘in Stufato.’
- Cabbage (Rea) ‘alla Fiamminga.’
- Cabbage (Red) ‘alla Tedesca.’
- Capsicums ‘Farciti.’ No. 1.
- Capsicums ‘Farciti.’ No. 2.
- Capsicums ‘al Forno.’
- Cardoons ‘al Bianco.’
- Cardoons ‘alla Milanese.’
- Carrots ‘all’ Aceto.’
- Carrots ‘alla Béchamel.’
- Carrots ‘alla Casalinga.’
- Carrots ‘alla Panna.’
- Carrots ‘Sautées.’
- Carrots ‘in Stufato.’
- Carrots ‘allo Zucchero.’
- Cauliflower ‘al Borghese.’
- Cauliflower ‘al Burro.’
- Cauliflower ‘alla Crema.’
- Cauliflower ‘al Forno.’
- Cauliflower ‘al Fritto.’
- Cauliflower ‘al Gratin.’
- Cauliflower ‘alla Piemontese.’
- Cauliflower ‘in Stufato.’
- Celery ‘alla Crema.’
- Celery ‘al Fritto.’
- Celery ‘all’ Italiana.’
- Celery ‘alla Parmigiana.’
- Celery ‘al Pomidoro.’
- Celery Stewed.
- Cucumbers ‘alla Béchamel.’
- Cucumbers ‘alla Comasca.’
- Cucumbers ‘alla Crema.’
- Cucumbers ‘Farciti.’
- Cucumbers ‘in Istufato.’
- Cucumbers ‘alla Panna.’
- Cucumbers ‘alla Spagnuola.’
- Cucumbers ‘alla Toscana.’
- Cucumbers ‘all’ Uova.’
- Egg-Plant (Aubergine) ‘Farcite.’
- Egg-Plant (Aubergine) ‘al Forno.’
- Egg-Plant (Aubergine) ‘Fritto.’
- Egg-Plant (Aubergine) ‘alla Griglia.’
- Egg-Plant (Aubergine) ‘Sauté.’
- Flan of Celery.
- Flan of Potatoes.
- Flan of Vegetables.
- Fritto ‘Misto.’
- Fritto of Vegetables.
- Jerusalem Artichokes ‘al Bianco.’
- Jerusalem Artichokes in Purée.
- Leeks ‘alla Casalinga.’
- Leeks ‘al Forno.’
- Leeks ‘alla Salza Bianca.’
- Lentils ‘alla Corona.’
- Lentils ‘in Istufato.’
- Lentils ‘alla Provenzale.’
- Lentil Purée.
- Lentils ‘al Riso.’
- Lettuce ‘Farcite.’
- Lettuce ‘al Forno.’
- Lettuce ‘alla Spagnuola.’
- MACCARONI AND OTHER PASTES.
- Maccaroni ‘alla Béchamel.’
- Maccaroni ‘alla Crema.’
- Maccaroni ‘al Forno.’ No. 1.
- Maccaroni ‘al Forno.’ No. 2.
- Maccaroni ‘al Forno.’ No. 3.
- Maccaroni ‘au Gratin.’
- Maccaroni ‘all’ Italiana.’
- Maccaroni ‘al Latte.’
- Maccaroni ‘alla Napolitana.’
- Maccaroni ‘alla Quaresima.’
- Maccaroni ‘alla Semplice.’
- Maccaroni ‘alla Siciliana.’
- Maccaroni ‘Timbale alla Milanese.’
- Maccaroni ‘Timbale alla Napolitana.’
- OTHER PASTES.
- Agnellotti ‘alla Poggio Gherardo.’
- Crescioni.
- Gnocchi ‘alla Romana.’
- Gnocchi of Semolina.
- Pappardelle with Hare.
- Spaghetti ‘con Acciughe.’
- Spaghetti ‘al Forno.’
- Spaghetti ‘all’ Italiana.’
- Spaghetti ‘alla Napolitana.’
- Spaghetti, Timbaletti di.
- Tagliarini ‘al Formaggio.’
- Tagliatelle with Ham.
- Tagliatelle ‘alla Romagnola.’
- Tagliatelle with Sausages.
- Tortelli.
- Macedoine of Vegetables.
- Mushrooms (Pratajuoli[4]) ‘al Burro.’
- Mushrooms (Porcini[5]) ‘alla Casalinga’
- Mushrooms (Pratajuoli[6]) ‘alla Crema.’
- Mushrooms (Porcini[8]) Fried. No. 1.
- Mushrooms (Porcini[9]) Fried. No. 2.
- Mushrooms (Porcini[10]) Grilled.
- Mushrooms (Porcini[11]) ‘all’ Intingolo.’
- Mushrooms (Prugnuoli[12]) ‘alla Spagnuola.’
- Mushrooms (Dormienti[13]) ‘al Sugo.’
- Mushrooms (Pratajuoli[14]) on Toast.
- Mushrooms (Porcini[15]) with Tomato Sauce.
- Mushrooms (Ovoli[16]) ‘Trippati.’
- Onions ‘Farcite.’
- Onions Fried.
- Onions ‘Glacées.’
- Onions (Small White).
- Onions ‘in Stufato.’
- Parsnips ‘alla Crema.’
- Parsnips ‘al Forno.’
- Parsnips ‘Fritte.’
- Parsnips ‘Sautés.’
- Peas ‘all’ Antica.’
- Peas ‘alla Borghese.’
- Peas ‘al Burro.’
- Peas ‘alla Consommé.’
- Peas ‘alla Crema.’
- Peas ‘alla Francese.’ No. 1.
- Peas ‘alla Francese.’ No. 2.
- Peas ‘al Buon Gusto.’
- Peas ‘all’ Inglese.’
- Pea Omelette.
- Pease-pudding.
- Peas in their Pods.
- Peas ‘allo Stufato.’
- Peas ‘allo Zucchero.’
- Polenta ‘Dabs.’
- Polenta ‘alla Parmigiana.’
- Polenta with Sausages.
- Potatoes Boiled.
- Potatoes ‘alla Borghese.’
- Potatoes ‘alla Campagnuola.’
- Potatoes ‘in Casseruola.’
- Potatoes ‘alla Crema.’
- Potato Croquettes. No. 1.
- Potato Croquettes. No. 2.
- Potato ‘Farcite.’
- Potatoes ‘al Forno.’ No. 1.
- Potatoes ‘al Forno.’ No. 2.
- Potatoes ‘in Frittata’ (Omelette).
- Potatoes ‘alla Semplicità.’
- Potatoes ‘Fritti alla Francese.’
- Potatoes ‘in Frittura.’
- Potato ‘Gnocchi.’
- Potatoes ‘all’ Italiana.’
- Potatoes ‘alla Gran Duchessa.’
- Potatoes ‘alla Lionese.’
- Potatoes ‘alla Maître d’Hôtel.’
- Potatoes ‘all’ Olandese.’
- Potatoes ‘alla Panna.’
- Potato Pudding.
- Potato Pudding with Mushrooms (Budino con Prugnuoli).
- Potatoes ‘in Ragoût.’
- Potatoes ‘Arrostite’ (Roasted).
- Potatoes ‘Sautées.’
- Potatoes ‘in Stufato.’
- Potatoes ‘Tartufate.’
- Potatoes ‘all’ Umido.’
- Pumpkins ‘alla Fiorentina.’
- Pumpkins ‘Fritti.’
- Pumpkin Pudding (Bodino).
- Pumpkins ‘Ripiene.’ No. 1.
- Pumpkins ‘Ripiene’ (maigre). No. 2.
- Rice (How to cook).
- Rice ‘alla Casalinga.’
- Rice Croquettes.
- Rice with Tomatoes. No. 1.
- Rice with Tomatoes. No. 2.
- Rice with Prawns.
- Rice with Quails.
- Rice ‘alla Ristori.’
- Risotto ‘alla Milanese.’ No. 1.
- Risotto ‘alla Milanese.’ No. 2.
- Risotto with Peas.
- Risotto ‘alla Poggio Gherardo.’
- SALADS.
- Artichoke Salad.
- Beetroot Salad.
- Broccoli Salad.
- Cabbage Salad.
- ‘Alla Cardinale’ Salad.
- Cauliflower Salad.
- Celery Salad.
- Cucumber and Tomato Salad.
- ‘All’ Egiziana’ Salad.
- French Beans Salad.
- ‘All’ Italiana’ Salad.
- Lettuce Salad.
- Lettuce Salad ‘alla Francese.’
- Lettuce Salad with Veal (or Fish).
- ‘Alla Macedoine’ Salad.
- ‘Alla Pollastra’ Salad.
- Potato Salad. No. 1.
- Potato Salad. No. 2.
- Potato Salad. No. 3.
- Potato Salad. No. 4.
- ‘Alla Russa’ Salad.
- Spanish Onion Salad.
- Summer Salad. No. 1.
- Summer Salad. No. 2.
- Tomato Salad. No. 1.
- Tomato Salad. No. 2.
- Tomato Salad. No. 3.
- Tomato Salad. No. 4.
- Tomato Salad. No. 5.
- Tomato Jelly Salad.
- Tomatoes and Celery (Salad of).
- Watercress Salad.
- SAUCES
- Roux for Sauces.
- Agro Dolce Sauce.
- Bearnese Sauce.
- Béchamel Sauce. No. 1.
- Béchamel Sauce. No. 2.
- Béchamel Sauce. No. 3.
- Béchamel Sauce (Maigre). No. 4.
- Broccoli (Sauce for).
- Caper Sauce. No. 1.
- Caper Sauce ‘alla Genovese.’ No. 2.
- Caper Sauce ‘alla Milanese.’ No. 3.
- Cold Caper Sauce. No. 4.
- Butter Sauce. No. 1.
- Butter Sauce. No. 2. (Melted Butter.)
- Francese Sauce.
- Lombarda Sauce.
- Mayonnaise Sauce.
- Mayonnaise Monte Bianco Sauce.
- Mayonnaise Sauce ‘alla Ravigote.’
- Olandese Sauce.
- ‘Alla Panna’ Sauce.
- Suprema Sauce. No. 1.
- Suprema Sauce. No. 2.
- Tartara Sauce. No. 1.
- Tartara Sauce. No. 2.
- Tomato Sauce. No. 1.
- Tomato Sauce. No. 2.
- Vellutata Sauce.
- Sorrel Purée.
- Sorrel Purée (Maigre).
- Sorrel Stewed.
- SOUPS.
- Artichoke Soup.
- Artichoke Soup (Purée).
- Asparagus Soup.
- Carrot Soup.
- Chestnut Soup.
- Lentil Soup. No. 1.
- Lentil Soup. No. 2.
- Lettuce Soup.
- Potato Soup ‘alla Provinciale.’
- Potato Soup ‘alla Romana.’
- Pumpkin Soup. No. 1.
- Pumpkin Soup. No. 2.
- Onion Soup. No. 1.
- Onion Soup ‘Purée alla Soubise.’ No. 2.
- Palestine Soup.
- Pea Soup.
- Polentina ‘alla Veneziana.’
- Sorrel Soup.
- Spinach Soup ‘alla Modenese.’
- Tomato Soup. No. 1.
- Tomato Soup (Maigre). No. 2.
- Turnip Soup.
- Vegetable Soup (Mixed).
- Vegetable and Cream Soup.
- Spinach ‘al Burro.’
- Spinach ‘alla Crema.’
- Spinach Croquettes.
- Spinach ‘Ravioli alla Fiorentina.’
- Spinach Fried.
- Spinach Pudding with Mushrooms. (Bodino con Funghi.)
- Spinach ‘in Riccioli.’
- Spinach Soufflé.
- Tomatoes Broiled.
- Tomatoes ‘in Conchiglia.’
- Tomatoes ‘al Forno.’ No. 1.
- Tomatoes ‘al Forno.’ No. 2.
- Tomatoes ‘al Forno.’ No. 3.
- Tomatoes ‘Fritti.’
- Tomatoes ‘alla Graticola.’
- Tomatoes Iced.
- Tomatoes ‘all’ Indiana.’
- Tomatoes ‘al Pane.’
- Tomato Pudding.
- Tomato Purée.
- Tomatoes ‘Ripieni.’
- Tomatoes ‘al Riso.’
- Tomatoes Stewed.
- Tomatoes ‘in Umido.’
- Truffles in Champagne.
- Truffles and Cheese.
- Truffles (Maigre).
- Truffles in Omelette.
- Truffles ‘alla Panna.’
- Truffles Sautés.
- Truffles Stewed.
- Truffles ‘sul tovagliolo.’
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