Twelve: A Tuscan Cook Book

I love, love, love how the chapters in this book are by month and season. If you try and cook like this for a while, you'll feel different about the food you eat. It conjures up a feeling of being connected to the land again, and the particular area where you live.I've ordered this book from here because it's currently out of print in England, and I SO wanted this one. I already own three other books by Tessa Kiros and just love them - Greece, Venice, and Portugal.Tessa is quite a reliable recipe writer. Her food turns out well: there are no omissions from the ingredient lists, the quantities are accurate, and her instructions are spot on and usually quite elaborate though here in Twelve she often times uses the more leisurely Italian style cooking instructions, especially for grilling. It's not always the best way of doing it. When you got no experience you'd wish she gave you at least a rough estimate how long it takes to grill meat from raw to medium. But I managed, in some mysterious ways. I hope you will, too.The photography is simply stunning. Every picture of the landscape seems to catapult me straight into Tuscany when I look at it for a bit. Then I look out the window fully expecting to see the rolling hills and pine trees. There aren't any where I live. Manos put a lot into those pictures, for us to feast on them. Every time I open the book I go on a journey, without the travelogues. They aren't needed. The pictures say it all.I wish that there were pictures of every dish included, because those that are (and there are many!) just make me want to cook the dish. I love almost everything about this book.There are only a few things I was not so happy to find:There are a few typos in the book. The grammar isn't always up to scratch. In the recipe for pumpkin ravioli, the instructions how to shape them are printed in one paragraph, and then repeated in slightly different wording in the next. Well then, it's always better to get them twice than not to get them at all. ;-)I was amazed about the sheer amount of recipes that are not Tuscan. Okay, Tessa says in the intro that not all the recipes in the book are Tuscan, but are all eaten there. (Come on, that's a bit like including a recipe for Pizza Margherita in a book about British cooking because, well.... we eat it here.) There is naturally some overlap between the regions, but the Italians have managed astonishingly well to preserve their regional identities and that includes their wonderful food. Thankfully, I say, because otherwise everything would taste the same, and we would find near enough the same dishes wherever we go. I would have appreciated if Tessa had given some indicators when a dish is not Tuscan, maybe just to show some respect for other regions' culinary achievements, and for those among us who are interested to learn things like that.Tessa cooked professionally for a few years, and married into a family of professional cooks. So she tends to give recipes her own touch which I often find I like when it's within reason, but I feel that she sometimes goes over the top: Risotto alla Toscana and Papardelle alla lepre are two examples where less would have been more. And more authentic, too: Tuscany is renowned for simple preparations that rely on the freshness and flavor of a few select ingredients. But she likes to make two recipes into one. There are one or two recipes in the book about Portuguese cuisine as well where she does this to them.I still loooove the book. It's a firm favorite. And it's a work of art.

This book traveled with me for a six week cooking adventure to Italy and proved to be delightful and authentic; worth it's weight in my suitcase. BEAUTIFUL, well written; three recipes tested all worked well even with substitutions. Merely for their beauty, I will bepurchasing all of T. Kiros' books. These books are not essential to every kitchen but are like treasured jewels that you take out and fondle, admire, try a recipe or two and continue to dream. Everything you could want in a book really. Easily provides inspiration and instruction for authentic mediterranean meals. Did I already say beautiful and dreamy ... oh and delicious!

a beautiful cookbook. nice seller

I first saw "Twelve" in a Bookstore in Italy. I knew it was the book I wanted to give for Christmas- and I bought 9 copies to give to friends who love to cook with what is fresh in the season. The pictures of the food and the beautiful simple recipes encourage reading the book as though it is a novel.CB, St. Louis, MO

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.

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.

Bought as gift, they were happy and enjoyed it so 5 stars.

Lovely book, great quality and exactly what I was looking for. Cannot wait to start cooking!

Delighted with tis book. Some really good recipes

I love the simplicity of the recipes and the ingredients are things you have in the pantry

Arrived on time and in very good condition. Enjoy the format and have tried several recipes already. Very pleased with this purchase.