Patrizia Chen

Patrizia Chen vertelt het verhaal van haar kindertijd in het na-oorlogse Toscane. Chens herinneringen aan deze tijd worden vooral gevoed door geuren, smaken en kleuren. Koken neemt een belangrijke plaats in haar leven in en van kok Emilia leert ze de geheimen en gewoonten van de authentieke Toscaanse keuken. Vijfentwintig eenvoudige en lekkere recepten maken van De geur van rozemarijn niet alleen leen heerlijk boek om in te lezen, maar ook om uit te koken. (flap)

I enjoyed the earliest part a lot but was more interested in Emilia than the rest of the family. Might keep the book for a bit to look again at the recipies. I did stay in Livorno once and my vividest memory are the bars first thing in the morning where everyone was knocking back strong coffee laced with a local liquor (also very strong): Ponce alla Livornese.

I enjoyed the earliest part a lot but was more interested in Emilia than the rest of the family. Might keep the book for a bit to look again at the recipies. I did stay in Livorno once and my vividest memory are the bars first thing in the morning where everyone was knocking back strong coffee laced with a local liquor (also very strong): Ponce alla Livornese.

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