Family recipes that have been handed down through the generations are a priceless heritage. This is particularly true in Tuscany, where the tradition of good home-made cuisine is so strong that family recipes are still used even in restaurants and trattorie . The beauty of home-made recipes is that they always add something more to the standard preparation: a touch of imagination, an inspired variant, a brilliant touch that makes a good dish even better. And so Fabrizio Baroni, a physicist with a penchant for gastronomy, decided to transcribe the recipes of his grandmother Giovannina, and has brought them together in this book which, among its other merits, has the virtue of simplicity. Indeed, since essentiality and humble thrift are innate to Tuscan cooking, it is fitting that the recipes too should be explained in a short and simple manner, rather than being long-winded and wordy. It is the same approach used by the great Pellegrino Artusi in his time: immediately comprehensible to all. Tuscan tradition combined with Granny Giovannina's superb ideas have served us up over a hundred mouth-watering recipes! 1st edition: July 2012 1st reprint: January 2013 1st English edition: September 2013