Winter in Tuscany Serving Bowls and marinades

and marinades

chicken liver pate crostini

Not in this cookbook

Sturdy yet refined - you're in good company with servers looking like this

It's not about being perfect - it's about being present

Winter in Tuscany Serving Bowls and marinadesThis book is a collection of the cosy, hearty dishes I love to cook in winter recipes that are either traditionally Tuscan or Tuscan inspired. It's all about comforting, flavourful food for cold winter nights. But more than that, this book is about a way of cooking I truly believe in: the quanto basta method. It means 'as much as you need' a glug of olive oil instead of a tablespoon. A pinch of salt as needed. You taste as you go and adjust. Once,