Book Review/ Recipe Weekened: Every Day in Tuscany by Frances Mayes

** THIS GIVEAWAY IS CLOSED ** 

When the opportunity came up to review Frances Mayes latest book, I knew it would be perfect for this blog as a summer read/giveaway, so I jumped at the chance!

Synopsis:

For foodies, travelers, and lovers of everything Italian comes the sequel to the New York Times bestsellers Under the Tuscan Sun and Bella Tuscany. Author Frances Mayes once again brings us the timeless beauty and vivid pleasures of Italian life—this time focusing on her lively engagement with Tuscany's mountain region, its art and icons, and, of course, the pastoral joy of feasting from her garden. Interspersed throughout her rich storytelling are equally satisfying selections of her favorite recipes, such as Risotto with White Truffles, Vanilla Sauce, and Chicken Under a Brick.

About the Author: Frances Mayes has always adored houses, and when she saw Bramasole, a neglected, 200-year old Tuscan farmhouse nestled in five overgrown acres, it was love at first sight. Out of that instant infatuation have come four marvelous, and hugely popular, books: the bestsellers Under the Tuscan Sun, Bella Tuscany, In Tuscany, a collaborative photo-textbook with her husband, the poet Edward Mayes, and photographer Bob Krist, and Bringing Tuscany Home: Sensuous Style From the Heart of Italy, another collaborative book with Edward Mayes and photographer Steven Rothfeld. All four highly personal books are about taking chances, living in Italy, loving and renovating an old Italian villa, the pleasures of food, wine, gardens, and the "voluptuousness of Italian life." 

Formerly a professor of creative writing at San Francisco State University, where she directed The Poetry Center and chaired the Department of Creative Writing, Mayes now devotes herself full time to writing, restoring an historic garden and to her "At Home in Tuscany" furniture line at Drexel Heritage. She and her husband divide their time between North Carolina and Cortona, Italy. (don't we ALL wish we could do that??)

Review: This book is really more of a journal that Mayes kept for a year- it's her comings and goings in different areas of Italy, the things going on at her house, things going on in her life. For Mayes fanatics, you're gonna ADORE this book. For the passing reader, maybe not so much, as there are many nuances that harken back to the fist 2 books and if you've haven't read them, you may feel somewhat adrift. The Italian recipes in the book are wonderful, just be prepared that they may not be about the food that Mayes waxed nostalgic about in that chapter! If you know someone who adores Mayes' Tuscany books, this would be a super gift for them!

Here's a great Summer recipe from the book:
Chicken Under a Brick

Any brick will do. If you have a few handy, you should wash them, let them air-dry, and wrap them in a few sheets of aluminum foil. Otherwise, you can use a heavy pan of some sort. I’ve used an 8-
quart Le Creuset, covering the bottom with aluminum foil.

Serves 4
Ingredients:
2 garlic cloves
1 handful of parsley
Zest from 1 orange
4 tablespoons extra-virgin olive oil
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 chicken, 3 to 4 pounds
Marinade:
2 tablespoons red wine vinegar
1⁄2 cup extra- virgin olive oil
1⁄2 cup white wine

Instructions:
1.Preheat oven to 400 degrees F.
2. Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and
salt and pepper. Set aside.
3. Wash the chicken under cold running water and dry. With poultry shears, remove the
wing tips, any excess fat, and cut out the backbone. Put them aside for stock. You may
want to remove the ribs and breastbone, too. Mix together the marinade ingredients. Lay
the chicken flat, skin side up. Stuff the garlic mixture under the skin, place in the
marinade, then cover and marinate for a few hours or, even better, overnight. Turn two or
three times.
4. Heat 2 tablespoons olive oil in a cast-iron pan large enough to hold the chicken (I use a
12-inch cast-iron skillet). Place the chicken skin side down and weigh it down with the
two clean bricks wrapped in foil.
5. Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 15 to 20 minutes, after which you’ll remove the weights and turn the chicken over, cooking another 10 minutes or so, until done. Cut into serving sized pieces. Serve with grilled veggies or a light salad.

The Giveaway

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Contest will end on July 10th, at midnight. Winner will be picked by Random Number (random.org) on July 11th, and emailed. As soon as winner's info is received, I will l mail them their book during the next week.

Disclosure / Disclaimer:  I received this book, free of charge, for review purposes from Random House Punlishing. No other compensation, monetary or in kind, has been received or implied for this post. I was not told how to review it either.