The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from...
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This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy. Library Journal Bishop, senior editor of Cook's Illustrated, is also the author of Pasta e Verdura (LJ 3/15/96), a nice collection of vegetarian sauces for pasta. Here are more vegetarian recipes for all courses of a meal, from cold and hot antipasti to dessert. The recipes are fine but nothing special, and some of them seem more like variations on a theme rather than separate entities (e.g., Focaccia with Rosemary, Focaccia with Sage, Parmesan Focaccia). For larger collections and others where vegetarian titles are particularly popular.
Butternut Squash Soup with Parmesan and Sage\ Serves 6\ 1 medium butternut squash (about 2 1/2 pounds) 2 tablespoons unsalted butter 1 medium onion, chopped 2 1/2 cups homemade vegetable stock or water 1 teaspoon salt Freshly ground white pepper 1/2-3/4 cup whole milk 12 whole sage leaves 6 tablespoons freshly grated Parmigiano-Reggiano cheese\ 1. Halve the squash and scoop out and discard the seeds and stringy pulp. Use a large knife to cut away and discard the tough skin. Cut the flesh into 1/2-inch chunks. There should be about 6 cups. Set aside.\ 2. Heat the butter in a medium pot or soup kettle. Add the onion and sauté over medium heat until golden, about 6 minutes. Add the squash and cook, stirring often, for 2 minutes more.\ 3. Add the stock or water, salt and white pepper to taste. Bring to a boil. Lower the heat, cover and simmer until the squash is tender, about 15 minutes.\ 4. Transfer the squash mixture to a blender. Add 1/2 cup milk and puree, working in batches. Add more milk if necessary to thin the soup. Adjust the seasonings. (The soup can be refrigerated for 3 days and reheated just before serving.) If necessary, transfer the soup to the pot and reheat.\ 5. Ladle the soup into warm bowls and garnish each bowl with 2 whole sage leaves. Sprinkle 1 tablespoon of cheese over each bowl and serve immediately.\ Excerpted from The Complete Italian Vegetarian Cookbook : 350 Essential Recipes for Inspired Everyday Eating by Jack Bishop and photographed by Anne Stratton. Copyright © 1997. Reprinted by permission. All rights reserved.
The 16 chapters include: Antipasto Soups Pasta Rice Polenta Gnocchi Eggs Legumes Side Dishes Panini and Bruschetta Salads Pizza Calzone and Focaccia Tarts and Tortas and Desserts
\ Library JournalBishop, senior editor of Cook's Illustrated, is also the author of Pasta e Verdura LJ 3/15/96, a nice collection of vegetarian sauces for pasta. Here are more vegetarian recipes for all courses of a meal, from cold and hot antipasti to dessert. The recipes are fine but nothing special, and some of them seem more like variations on a theme rather than separate entities e.g., Focaccia with Rosemary, Focaccia with Sage, Parmesan Focaccia. For larger collections and others where vegetarian titles are particularly popular.\ \ \ \ \ Chris KimballThe Complete Italian Vegetarian Cookbook represents a quantum leap forward in vegetarian cooking by marrying the strong, earthy flavors of Italian cooking with short ingrediet lists and simplicity of taste. I am happy to say goodbye to the vegetarian's love affair with meat substitutes and culinary complexity when the bright, fresh flavors of Italian cooking fit the bill handsomely. Why didn't some write this book 10 years ago?\ —Cook's Illustrated\ \
