The 12 main chapters of this book chronicle what’s best and freshest in Tuscany each month of the year. April brings strawberries, which Kiros puts, interestingly, into a savory risotto capped with Parmesan, while November means myriad meats. Within the monthly framework, the nearly 250 recipes manage to cover appetizers, main courses, vegetable side dishes, and desserts. Almost all of the recipes are simple and straightforward, with short ingredient lists. Orecchiette ai Broccoli, found in the February chapter, uses only seven ingredients yet achieves remarkable depth from garlic, red chile, and anchovies.
GIVE THIS TO: Cooks looking for seasonal inspiration. —Adam Hickman