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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Anchoiade
by Wen Zientek-Sico

This traditional French dip is full of flavor and kick. Try it on baguette slices, hearty crackers, artichoke hearts, Romaine leaves, mushrooms, radishes, Belgian endive, or your favorite vegetable.

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Anchoiade

Recipe Submitted by PerfectEntertaining.com.

This traditional French dip is full of flavor and kick. Try it on baguette slices, hearty crackers, artichoke hearts, Romaine leaves, mushrooms, radishes, Belgian endive, or your favorite vegetable.

6 ounces drained anchovy fillets
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
5 minced garlic cloves
Freshly ground black pepper
1/4 cup minced fresh parsley

Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor. Blend until very smooth. Spoon into a serving dish and top with the parsley. Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.

Makes about 2 cups dip.

Preparation Time: 5 minutes
Chilling Time: 2 hours
Total Time: 2 hours, 5 minutes

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