Beschreibung
Die toskanische Küche ist ebenso einfach wie raffiniert, gleichsam bürgerlich wie gehoben, aber stets ein authentischer,
abwechslungsreicher Hochgenuss. Vom rustikalen Panzanella-Salat bis zu köstlichen Cantuccini: Eine Sammlung von 80
kuratierten Rezepten, allesamt traditionell aber kreativ interpretiert. Mit wertvollen Anregungen, spannender Warenkunde sowie Empfehlungen passender toskanischer Weine.
Autorenportrait
After earning a degree in Documentary Photography at the University of Wales, Newport, Colin Dutton has since moved to Italy, where he works on a broad range of editorial and commercial assignments. Colin also undertakes personal work and long-term projects in collaboration with NGOs and educational organizations. His work has twice been exhibited at London's Photofusion Gallery and featured in the photographic press and on BBC television in the UK.
His clients include: The Independent Magazine (UK), THe Observer Life Magazine (UK), BBC Television (UK), The Sunday Telegraph Magazine (UK), Le Figaro (France), Conde Nast Traveler (UK and Italy), Vanity Fair (Italy), Meridiani (Italy), Anna (Italy), Viaggi del Gusto (Italy), Saveur Magazine (USA), National Geographic (USA), Neon Magazine (Germany), Maxim Fashion (Germany), Lloyds TSB (UK), Comic Relief (UK).
