The Italian Vegetable Cookbook by Michele Scicolone
Traditional and contemporary Italian recipes for vegetarian and nearly vegetarian dishes from the author of The Italian Slow CookerOver the ages, resourceful Italian cooks have devised countless ways to prepare vegetables--all incredibly flavorful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of traveling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her family. She encountered still others, including One-Pot Dragged Penne, in restaurants and adapted dishes like Romeo's Stuffed Eggplant from the cookbooks she collects. Many recipes display the Italian talent for making much out of little: Acquacotta, Cooked Water, makes a sumptuous soup from bread, tomatoes, and cheese. In keeping with Italian tradition, some dishes contain small amounts of pancetta, anchovies, or chicken broth, but they are optional. Simple desserts--Rustic Fruit Focaccia, Plum Crostata--finish the collection.
The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel are all written by Michele Scicolone. James Beard and International Association of Culinary Professionals nominated her books 1000 Italian Recipes and A Fresh Taste of Italy.
| SKU | Unavailable |
| ISBN 13 | 9780547909165 |
| ISBN 10 | 0547909160 |
| Title | The Italian Vegetable Cookbook |
| Author | Michele Scicolone |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Houghton Mifflin Harcourt Publishing Company |
| Year published | 2014-03-04 |
| Number of pages | 336 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |