The renowned restaurateur and author of A Tuscan in the Kitchen introduces twenty complete, easy-to-prepare menus, organized by season, along with detailed recipes for both traditional Tuscan dishes, such as Cacciucco and Easter Torta with Cheese, along with innovative modern interpretations.
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Pino Luongo grew up in Tuscany and has lived in the United States (with frequent visits home) for twenty years. He opened his first restaurant, Il Cantinori, in New York City in 1983, and is now the owner of restaurants in New York, Chicago, Denver, Philadelphia, and Miami. He is the author of two previous books, Fish Talking and A Tuscan in the Kitchen, and lives with his wife and children in Rye, New York.
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