The author brings together more than 150 authentic recipes from his native province. He draws on the recipes of old Tuscan families, early printed cookbooks, and field research to create a collection of well-loved favourites and lesser know recipes. Organized by course, the recipes represent the cooking traditions of all the important cities of Tuscany - Florence, Siena, Lucca, Pisa - as well as the small towns and villages. Bugialli offers the version of such Tuscan classics as focaccia with rosemary, pasta with zucchini flowers, fresh basil risotto and beefsteak, Florentine style. The book also includes such unusual and delicious recipes as fenneled chicken on the spit, veal stuffed with fava beans, lettuce stuffed with endives and fresh chestnut gelato. Bugialli's informed and personal text weaves the recipes together in a narrative. From the renowned wines of Chianti to the distinctive fresh pasta dishes to the huge variety of breads, "focacce", and "pizze" for which Tuscany is famous, all aspects of Tuscan cuisine are celebrated. Photographer John Dominis has shot the finished food in locations throughout the hills and plains of Tuscany. The photos also include scenes of the framed markets and vineyards as well as Tuscan architecture, monuments, and fine art, reminding the reader that in Tuscany, cooking is an art. The author also wrote "Giuliano Bugialli's Foods of Italy", which won the Tastemaker Grand Prize for Best Cookbook of the Year.