Each of ltaly's provinces has a unique personality and cuisine that varies greatly from region to region. From the hot, dry south to the cool alpine foothills, the regional food is as varied as the climate. In Flavours of Tuscany, enthusiast for all things Italian. Maxine Clark, explores the fascinating culture of Tuscan food and drink.

Essays on The ingredients start with Olives and Olive Oil. Tuscany produces some of Italy's most highly prized olive oils – fragrant and rich. Sheep, dogs and Tuscan Cheeses explains how the breed of sheep, grazing pasture and immigrant shepherds from Sardegna created the unique flavour of the celebrated pecorino Toscano. Next, in The Land of the ' Bean Eaters' Maxine looks at how the cooking of beans has been developed into an art form by the people of the region. Bread and Salt takes a look at the bread known as pane sciocco – made without salt and used in soups or to make toast. The famous Fiorentina Steak is the subject of the White Cattle of the Val de Chiana. The only cut that can be used is from the loin of the Tuscan Chianina breed of cow. Prosciutti and Cinghiale explores the delicious meat products of Tuscany, such as wild boar and fennel salami. In Market Gardens, the significance of seasonal crops is explained – in particular the porcini mushroom and the king of the mushroom workd: the truffle. Finally Tuscan Wines covers ltalian wine classifications and the celebrated oak-aged Super-Tuscans, and Vin Santo looks at the nectar-like holy wine.

The Recipes feature a delicious selection of authentic dishes, starting with Antipasti (starters and nibbles). Try Anchovies Marinated in Lemon and Chilli or Fresh Broad Beans with Pecorino and Prosciutto. Minestre (soups), includes the classics Ribollita and Livornese Fish Stew. In Pane e Pasta (bread and pasta). You will find Rosemary. Sultana and Olive Bread; and Salt Cod Ravioli with tomatoes, as well as delicious recipes for risotto, gnocchi and sauces, including Spinach and Ricotta Gnocchi in Lemon Broth; and walnut and Caper Pesto. Secondi (mains) covers fish, meat, poultry and game dishes. Enjoy Tuna Steaks Baked with Rosemary or Meatballs with Porcini Mushrooms and Pecorino. Contorni (vegetable side dishes) includes the delicate Stuffed Courgette Flowers with Ricotta and Mint and the simple Peas with Prosciutto. To finish, Dolci e Postpasti (sweet things) treats you Castagnaccio made from chestnut flour, pine nuts and raisins or Cenci, ribbons of deep-fried pastry served at festive celebrations.

With Flavours of create and enjoy the unique cuisine of this beautiful and fascinating fascinating region in your own kitchen.

Maxine Clark is a leading food writer and a gifted cookery teacher. She has taught in well-known cooking schools such as Leith's in London, and for some years has been teaching at Alastair Little's Tasting Places in Sicily and Tuscany. She speaks fluent Italian and has an MA Honours degree in Fine Arts and Medieval History, specializing in the ltalian Renaissance. Maxine's work appears regularly in magazines and newspapers, such as BBC Good Food and Food and Travel.

Peter Cassidy is one of Europe's most talented photographers. He specializes in food and travel and his work appears in many magazines, including Real, Olive, Food and Travel, Livingetc. And FHM. For Ryland Peters & Small, he has photographed Extra Virgin: Cooking with Olive Oil, Fabulous Fizz, Salads, Soup, Herbs and Spices.