The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts by Michele Scicolone - PDF free download eBook

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  • Published: Sep 24, 2015
  • Reviews: 381

Brief introduction:

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...

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Details of The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts

ISBN
9780547909165
Publisher
Houghton Mifflin Harcourt
Publication date
Age range
18+ Years
Book language
ENG
Pages
336
Format
PDF, DOC, FB2, TXT
Quality
Normal quality OCR
Dimensions
8.21 (w) x 10.28 (h) x 1.11 (d)
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Some brief overview of this book

Traditional and contemporary Italian recipes for vegetarian and nearly vegetarian dishes from the author of The Italian Slow Cooker

Over 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.

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A few words about book author

Michele Scicolone is the author of The Italian Slow Cooker , Entertaining with the Sopranos , The Sopranos Family Cookbook , a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.

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.

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PDF

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