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.