Author of the New York Times best-seller “Under the Tuscan Sun” and international best-sellers “Bella Tuscany” and “Every Day in Tuscany,” Frances Mayes is now sharing another art with readers: cooking. Her most recent book, “The Tuscan Sun Cookbook: Recipes from My Italian Kitchen,” comprises more than 130 traditional Italian recipes. Mayes co-authored the cookbook with her husband, the poet Edward Mayes.
Every third Wednesday of the month, Culinary Historians of Piedmont North Carolina, or CHOP NC, hosts a keynote speaker at Flyleaf Books to talk about cooking and its cultural significance. As a part of this series, Mayes will be talking about olive oil Wednesday. Mayes spoke with staff writer Jaleesa Jones about her new book and her Flyleaf discussion.
Daily Tar Heel: “The Tuscan Sun Cookbook” is your first-ever cookbook. What was your motivation for writing it?
Frances Mayes: After a couple of decades of feasting in Tuscany, the cookbook simply evolved.
We’ve always cooked with friends there, so all we learned from them, and from our local restaurants, and from our own active kitchen just went straight into the book.
DTH: What’s one of your favorite traditional Italian meals?
FM: For this time of year, I love polenta with wild mushrooms, Tuscan ribs, fennel and orange salad and plum crostata.
DTH: Are there any recipes that you have played with or tweaked?
FM: All of them. A recipe is just a starting point. That’s the fun — playing around. With baking, I do stick to the measurements.