Twelve: A Tuscan Cook Book. Tessa Kiros

I recently purchased this book, although I already own several Italian cookbooks and promised myself that I would not not another! I am so pleased I did. The book is simply beautiful. I am not usually into 'pretty' cookbooks, just give me the recipes with no fuss. But this one is just lovely, and the pictures do not take away from the recipes. The recipes are great and I would probably make most of them. So, it is functional as well as good looking. Other reviewers have described the dishes so I won't do it again, however, I would say that they are quite varied throughout each chapter. Some Italian cookbooks tend to repeat the same ingredients in different quantities and call it a new name. Not this one, it is all different. The seasons are for the Northern hemisphere, but that is OK - I just have to get used to making December recipes in June! So - if you are considering buying 'another' Italian cookbook - get this one, you will not be disappointed.

Some say Tuscan cooking is simple. Maybe. It sure often is easy to do, as long as you do it right. That is with soul and joy, respect for the ingredients and a feeling of anticipation of what is coming: the wonderful get-together of family and friends. This book, marvelously researched by Tessa Kiros, offers you a wonderful collection of the most delicious dishes, directly from the tables of Tuscan families and chefs. Tessa Kiros traveled through Tuscany and had a great time looking in the pots and enjoying the meals with the ingredients that are available, one month at a time. Hence the title, Twelve. You'll find strawberries in the May section, Oranges in the winter months, but also how to preserve the abundance of summer flavors for the winter time. Although I'm a vegetarian and this book is not made for one, I had never any trouble working my way around the meat and fish. The photographs (by Manos Chatzikonstantis) are very down to earth, mostly close ups, shot right into the pot or the dish as it is put on the table. They instantly make you feel hungry and take away any possible self doubt of not being able to do this yourself. I don't think I will ever stop cooking since I enjoy it so much. This book will definitely be one of those forever on my shelf.

As someone with a large collection of cookbooks I have to say this is probably my favourite single book of the last 2-3 years. The concept is simple - divide the book up by the months of the year and provide simple practical recipes and commentary. I've cooked quite a number of the dishes and have found them straightforward, not overly fussy and great results. So far (fingers crossed) no disasters. The beauty of this book is that it is based on tried and trusted food from a wonderful established cuisine. I've given copies of this to several friends and family members they only regret being that I lose the secret of the wonderful dishes they liked so much :-)

The title of this book, 'Twelve' comes from the twelve months of the year. In the cold months of winter warm heavy soups seem a lot more reasonable than they do in the warm days of August. Ms. Kiros uses this concept to describe what she recommend during each of the twelve months. She is very tuned in to what becomes available during the month; in April strawberries arrive and their slightly astringent qualities are said to help drive away the winter-accumulated toxins. April is also the month when artichokes show up at the market. In the month of April she cooks with a view to what is avaiable, and what just seems to be proper for the month. Ms. Kiros, daughter of a Finnish mother and a Greek father traveled around the world learning cooking styles. Then after marriage she settled in Tuscany, norther Italy, and began to study the regional favorites. This book is the result. It is a large book, profusely illustrated and introduces a lot of unusual recipes. It's not hard to find something for your next dinner party.

I love this cookbook and not just because I met the author at a cooking school in Siena. It is beautifully written, striking photography and a great format. Set up to showcase what is fresh each of the 12 months of the year. Most of the recipes are fairly simple and ingredients available. All of my friends that went to the school bought the book also. We have all tried many recipes from it. Some were dishes we made in class. The Cantuccini are my all time favorite & have become an expected Christmas gift every year from me. A truely wonderful cookbook.