Janet Ross wrote the classic cookbook Leaves from Our Tuscan Kitchen, or, How to Cook Vegetables, which is a collection of recipes supplied by the Rosses' chef, Guiseppi Volpi, at Poggio Gherardo. The book is still in print, with the latest edition revised by her grand-grand nephew Michael Waterfield.Noted British food writer Elizabeth David admired Ross's Italian Sketches, and cited her cookbook as one of her sources. See Castle in Italy, supra at 10, 17, 80, 145, and 222. She also wrote Florentine Villas (1901) and other books related to Italy, Florence and Tuscany, including: Terra De Manfredi (1899); Florentine Palaces And Their Stories (1905); Lives Of The Early Medici As Told In Their Correspondence (1910); The Story Of Pisa; and The Story Of Lucca (1912).
