In Solo Verdura author Anne Bianchi tells the reader how to buy, store and clean various vegetables, from the common mushroom to the more exotic salsify. She goes on to discuss a variety of preparation techniques and follows with 8 chapters filled with recipes for the Tuscan harvest.

This 334 page hardcover book is illustrated with black and white photographs of Tuscany.

Ann Bianchi is a food writer who divides her time between New York and the Tuscan province of Lucca where she runs a cooking school called Toscana Saporita.