"Bianchi's words are as delicious and simple as the food they celebrate, and clearly describe the exquisite detail so much a part of traditional food in all Italian towns. This book is a treasure for both the novice and the professional cook!" Mario Batali, Host of Molto Mario on TVFN

Italian Festival Food: Recipes and Traditions from Italy's Regional Country Food Fairs

Cookbooks, Food & Wine

Bianchi, Anne

Regional & International

Macmillan General* Reference

Explains different types of custody agreements and discusses visitation rights, foster care, and legal emancipation.

Understanding the Law: A Teen Guide to Family Court and Minors' Rights (The Divorce Resource Series)

Children's Books

Education & Reference

Rosen Young Adult

Examines the history and evolution of family court, as well as the continuing debate over the treatment of juveniles in the U.S. legal system.

Everything You Need to Know About Family Court (Need to Know Library)

Teen & Young Adult

Social Issues

Perfect for first-time visitors, this book gives you the "best of the best" in a friendly, informal way. Categories include dining, nightlife, accommodations, sports, and more.

101 Great Choices: San Francisco

Travel

Bourne, Patricia

United States

Passport Books

Organised regionally, this book contains valuable information about rock concerts, concert halls, bars, jazz clubs, symphony orchestras and street musicians.

Music Lover's Guide to Great Britain & Ireland: Guide to the Best Musical Venues, Festivals & Events

Gusoff, Adrienne E.

Europe

Describes the problems faced by women returning to college after raising a family, and discusses nontraditional degrees, financing, mentoring, sexual harassment, support services, and career planning

Smart Choices: A Woman's Guide to Returning to School

Reference

Petersons

A Tuscan cookbook with a difference, From the Tables of Tuscan Women turns its gaze away from the overly familiar areas of Florence and Siena, and looks westward to the less familiar province of Lucca. Tuscany's most diverse province geographically, Lucca spans mountains and forests, olive groves and terraced vineyards, with a pristine coastline on the Tyrrhenian Sea.
The cuisine of Lucca reflects both the richness of this diversity and the wealth of ingredients it provides -- from fritto misto di pesce, an assortment of fish battered and fried in olive oil, to cacciucci, a soup made entirely of fish and served on thick slices of toasted bread rubbed with garlic, to castagnaccia a sweet cake made with chestnut flour.
Integral to the way of life there, Lucchesian food is inextricably bound up with the character of its people and their "uniquely Mediterranean lifestyle that mixes marvelous climate, a relaxed attitude, and an unrelenting passion of sitting down at the table," as Anne Bianchi says in her introduction.
So, in order to most fully give the flavor of the cuisine of Lucca, Anne Bianchi, who has spent much of her life in Tuscany, introduces us to the spirit of the province and the soul of any Tuscan meal: its people. "No people anywhere in the world are more dramatic, outspoken, or riotously arrogant," she writes. In these pages we meet nine amazing Tuscan women, "hear their stories, stroll through their towns, and sample the best of their recipes." These virtuoso chefs share their secrets and opinions on everything from sauces to politics, spicing their conversation with witty and revealing anecdotes of life in their rural villages. Accompanied by lively photos, From the Tables of Tuscan Women gives intimate access to the culinary recipes and traditions of Lucca while offering an incomparable Tuscan experience. The voracious reader and adventurous cook will find new roads down which to travel, as well as sumptuous dishes to sample -- whose recipes can be easily replicated in American kitchens.

From the Tables of Tuscan Women

Ecco

In the rugged landscape of northern Tuscany, where the mountain air is crisp and most villagers work out-of-doors, soup never comes from a can. Homemade and hearty, soup-zuppa-is the meal of choice, and each household harbors its own family secrets for preparing the traditional recipes of the region. Here are one-dish meals to inspire the most harried or jaded cook-from zuppa alla povera con erbe di prato (a "poor people's soup" of fresh greens seasoned with wild field herbs) to crema di zucca (a cream of butternut squash soup celebrated for its rich texture and color), from pancotto (a thick, succulent soup of cooked bread, plum tomatoes, and meat broth) to zuppa di carciofi (a fragrant artichoke soup with diced pancetta).
For Zuppa!, Anne Bianchi has once again ventured into the kitchens of some of Italy's most passionate cooks, returning not just with instructions and ingredients but with ample evidence that simple, great food nourishes the soul as well as the body.
Beginning with basic brodo, or broth, Zuppa! explores a different soup category in every chapter, from bean soups ("poor of ingredients but rich in appeal") to fish, meat, grain, and cream soups. Sidebars focus on such fundamentals as choosing the right soup pot, de-fatting stocks, and clarifying broths.
Illustrated throughout with black and-white photographs, Zuppa! is a pungent evocation of a region where ancient traditions are still central to everyday life-and an indispensable collection for anyone who relishes great soup, Italianstyle.

Zuppa: Soups From The Italian Countryside

Main Courses & Side Dishes

Abbondariza! Tender artichokes, curly endive, plump eggplants, fragrant fennel -- these are a mere sampling of the treasures found in the fields of Tuscany, where vegetables are not just a side dish. Here Italian heritage expert Anne Bianchi shares the secretsold and new-of how vegetables are prepared in this exquisite region. As Italian chefs continually explore new ways to enjoy their country's harvest, Solo Verdura reflects the latest in today's Tuscan cooking.
 Appreciated for their infinite variety., seasonal goodness, and incredible flexibility, vegetables are especially dear to the Tuscan palate. Anne Bianchicaptures the Italian passion for good food with contemporary recipes and engaging vignettes about the countrv and its people. Beginning with "Essentials," Solo Verdura includes helpful tips on how to buy, store, and clean various vegetables, from the ever-popular porcini mushroom to the relatively unknown salsify, cardoon, and celeriac. Once you know how to choose the best, Bianchi offers a variety of preparation techniques: braising, sauté steaming, frying, and stewing; roasting, boiling, baking, and grilling. She follows with eight chapters full of recipes for Tuscany's harvest: Leaves and Stalks; The Cabbage Family; Roots, Tubers, and Bulbs; Pods and Seeds, Vegetable Fruits; Mushrooms and Truffles; Vegetable Medleys; and finally, Broths, Sauces, Pestos, Oils, and Dough. In typical Tuscan fashion, these accessible recipes respect the natural flavors of vegetables without masking them in overpowering sauces. Melanzana Ripiena (Eggplant Boats Stuffed with Gorgonzola Polenta), Ravioli di Broccoli Proftanati con Limoncino e Scalogne (Broccoli Ravioli Perfumed with Shallots and Lemon Balm), and Crostata di Scarola, Cicoria e Acetosa (Bitter Greens Tart) are just a few of the dishes that will show you how to cook and savor vegetables Italian-style. Illustrated with over fifty black-and-white photographs, Solo Verdura brings a little bit of Tuscany into your home.

Solo Verdura: The Complete Guide To Cooking tuscan Vegetables

Cooking by Ingredient

Critically acclaimed cookbook author Anne Bianchi teams up with her Tuscan cooking school partner, Sandra Lotti, for an enticing book of recipes from Italy's most creative gastronomic region. Desserts are the feature attraction, with tempting Tuscan specialities such as Fig Crepes, Chestnut Timbale, Pear Fritters with Rum Cream, and Apple and Frangipane Pie. Bianchi and Lotti reveal how to recreate the wonderful desserts that you thought could only be found in Italian bakeries or cafes-biscotti, gelati, tiramisu and many other traditional Tuscan treats. Beginning with the basics, the authors offer technical information on tools, sugars, liqueurs, yeast, how to beat egg whites, and how to whip cream. They follow with nine chapters full of mouth-watering recipes for Cookies; Cakes and Tarts, Fruit Desserts and Preserves; Ice Creams and Sorbets; Brittles, Fritters, and Crepes; Custards and Mousses; Sweet Breads; Pies and Pastries; and Traditional Holiday Desserts.To start off each chapter, Lotti, Bianchi, and their Tuscan friends muse over topical subjects in spirited essays that capture the essence of the region. Topics include Thinness, Italian Men and Their Mothers, The Definition of Art, and Carnival in Viareggio.With recipes and stories that indulge and delight, Dolci Toscani is a wonderful addition to any cooking library.

Dolci Toscani: The Book Of Tuscan Desserts

Desserts

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Books by Bianchi, Anne