"One of the most popular destinations in the world, the Italian Riviera stretches for 200 miles along jagged, picturesque coastline. In this guide, David Downie takes readers through the region’s many traditional restaurants, wineries, and villages. It’s an in-depth look at this beautiful area that still holds hidden culinary treasures." —Bon Appetit
"Outside of general guidebooks to Italy, few individual regions have had single volumes dedicated to their gastronomy, and this, one of a series of ‘Terroir Guides,’ is both thorough in its listings of places to eat and drink, from ristoranti and focaccerie to pasticcerie and chocolate shops, as it is a well-written depiction of what makes Liguria so very special–and heretofore underrated–as a territory for wonderful food and wine, with its rippling, seafood-rich coastline, its famous basil that goes into making pesto, and its ties to the cooking of Southern France. Excellent, evocative photos too." -John Mariani
"Getting to the heart of regional cuisine can be a tall order, but The Terroir Guides ably examine the interplay between markets, local food artisans, winemakers, and chefs on a town-by-town basis, taking the reader from field to plate and making a great companion for any food-obsessed tourist…packed with local history, food lore, and useful translations." —Sherman’s Travel
"I love The Terroir Guides. They give me everything I want. They’re a tactile pleasure, compact, meaty. They’re lovely to look at, elegantly laid out, mutedly and tastefully colored…positively overflowing with the Who, What, Where and How even an intrepidly independent traveler should know…The Little Bookroom has a knack for putting guidebooks into print that are as useful as they are beautiful." —Wine News
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