From the introduction:-
'My aim in writing this book has been to share some of the delights that have been part of my life here. More than an informative guide, it outlines the basic goings-on taking place on stovetops in a place whose culinary fame is steadfastly rooted amongst the hills and within tradition.........Throughout the months of the year you will find the ingredients of Tuscany just as they become available to the Tuscans. In each month there are recipes for all the courses of an Italian meal - though as you will see in 'The Italian Meal', even an Italian doesn't eat all the courses all the time......Although it is my belief that with good ingredients anyone can cook a good Tuscan meal, I recognise that not everyone lives in Tuscany and so I have occasionally given alternatives to those harder to find. The rest, I trust you will shift, find, improvise and add to suit your personal space and marketplace.'
415 high quality, shiny pages mainly split over the twelve months of the year, plus a section on 'The Store Cupboard', 'The Italian Meal', 'Wine Notes', 'Basics', 'How to', along with an introduction, a glossary and a concise index.
Each chapter opens with an endearing description of the relevant month along with a photograph. Each recipe within has its Italian name and English version. Introductory text opens each recipe which is clearly laid out with the ingredients on the left, along with the number of servings and the method on the right.
Vibrant photographs, some black and white, but not that many of the recipes.
A taste of the recipes within:-
Mixed Fish Soup with Tomato
Mixed Meat Stew
Bread with Rosemary and Olive Oil
Roast Rack of Pork
Crepes with Pastry Cream & Praline
Mashed Potato Cakes
Apricot Jam Tart
Pumpkin Ravioli with Butter & Sage
Vanilla Ice Cream
Chocolate & Vanilla Sponge Pudding
Tuscan Style Tripe
Risotto with Asparagus