A very personal collection of recipes, illustrations and descriptions of the Tuscan region of Italy gathered to form an altogether charming little book. Each chapter is devoted to particular sections of Tuscany, so the book serves as a colorfully illustrated tour of the area, its people, history, foods, and restaurants. Recipes were obtained from professional and amateur cooks, and are representative of the produce and traditions in the different regions. From San Gimigniano comes a Risotto with White Wine. From the Maremma, a great hunting area, comes Wild Boar with Apples and Hare in Strong Sweet Sauce. Other recipes date back hundreds of years: Chicken Soup alia Bishop Tarlati, a recipe found among 16th-century notes; Gli Seratti (Sweet Walnut Rolls traced to the Etruscans); and Stracotto al Chianti Classico (Beef with Red Wine), supposedly dating from the 16th century. Restauranteurs donated many of their original recipes, including some winning seafood offerings like Spaghetti with Seafood cooked in a bag and Fish Soup. Instructions are sketchy at times and measurements are in ounces and grams, the standard method throughout Europe. Along with the illustrations, the text is written in different colors of script and the effect is lovely. In sum: an imaginative and aesthetically pleasing compilation. It would make a nice gift.