From Publishers Weekly

In her culinary guide, Miller, a freelance writer living in Florence, begins with the basics, noting the differences between a ristorante, osteria and trattoria; explaining the layout of the Italian menu (“With few variations, Florentine menus follow a standard order”); and sharing her thoughts on waiters and tipping (“Remember, no one is working toward a tip”). From there, Miller offers an introduction to Tuscan wines, and then organizes her listings in chapters such as “Restaurants and Trattorias,” “International Food,” and “Coffee, Pastries, and Chocolate.” For such Florentine specialties as bistecca fiorentina (a T-bone steak rubbed with olive oil, salt, lemon, and rosemary and served rare) she recommends a handful of restaurants throughout the city. She also notes where vegetarians can eat well and where to find kosher restaurants. This is a smart and useful tool for foodies passing time in Tuscany.
Copyright 2003 Reed Business Information, Inc.
–This text refers to an out of print or unavailable edition of this title.


Product Description

More than a million English-speaking visitors descend on Florence annually, but few venture beyond the usual circuit of tourist restaurants to experience authentic Tuscan cuisine. This updated guide to the best gourmet restaurants and off-the-beaten-path locales offers in-depth profiles of the spots Florentines themselves treasure. Arranged by neighborhood for easy navigation, THE FOOD LOVER’S GUIDE TO FLORENCE is the single essential companion for travelers, students, and expats.

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