Tuscany by Phaidon

The Land, Its Food and Its Recipes

A beautiful food and travel journey through one of Italy’s great culinary regions.

Tuscany explores the food traditions, ingredients, producers and wines of the region through more than 50 authentic recipes, accompanied by over 150 specially commissioned photographs of the food, people and Tuscan landscape.

Organised by province, the book puts each dish into its geographical home, with recipes including Pappardelle with Duck, Pappa al Pomodoro and traditional Pistoia Chestnut Cake, alongside stories of Chianti, truffles, artisan salami and other regional specialties.

Published: 2011
Publisher: Phaidon
Hardcover: 272 pages
Photography: 150+ colour photographs

Part cookbook, part Italian road trip — and another bloody good-looking book for the shelf.