The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating

( 16 )

Overview

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 ...

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Overview

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.

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Editorial Reviews

From the Publisher
"Jack Bishop has given us a celebration of vegetables, cooked simply the Italian way. The recipes are enticing, yet totally approachable and generally low in fat. Bishop even manages to demystify risotto and polenta. This book will enable the home cook to get delicious vegetarian dinners on the table every night of the week."—Sara Moulton, Executive Chef, GOURMET
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.
Chris Kimball
The 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
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Product Details

  • ISBN-13: 9781576300442
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 9/28/1997
  • Pages: 552
  • Sales rank: 254,220
  • Product dimensions: 7.13 (w) x 10.25 (h) x 1.25 (d)

Meet the Author

JACK BISHOP is the executive editor of Cook's Illustrated and a principal cast member of the PBS television show America's Test Kitchen. He is the author of The Complete Italian Vegetarian Cookbook and Vegetables Every Day. He edited American Classics and Italian Classics, which won IACP Awards in 2002.

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Read an Excerpt

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.

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Table of Contents

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

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Recipe

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.
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Customer Reviews

Average Rating 4
( 16 )
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Sort by: Showing all of 16 Customer Reviews
  • Anonymous

    Posted January 8, 2002

    Combines my favorite foods with ease - Italian and vegetarian

    This book has become my favorite cookbook, and trust me, I have plenty. I come from an Italian-American family and have been vegetarian for more than five years. This book makes it easy to mangia!mangia! Never have I been so impressed with a collection of superb recipes. Some are very quick and easy; others are complex and good to make on the weekends. I never tried making risotto before, but I tried on Saturday and then let it sit overnight so I could make risotto cakes stuffed with cheese. Excellent. Reminded me of my great grandmother's orancini, but without the meat and peas inside. I have made at least one recipe a week from this book since I have purchased it, and I have not been disappointed. If you enjoy experimenting with recipes as I do, you will enjoy the recipes in this book as you do have the luxury of adding a little of this or a little of that.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted January 16, 2002

    versatile and classic

    I find this book so wonderful... most of the ingredients are on hand all of the time... I usually only shop for one or two per meal. The ingredient lists are usually short -- when you use the best ingredients, you only need a few. I recommend it for everyone who even thinks they like italian.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 21, 2000

    Wonderful recipes

    For once, I was not disappointed with a cookbook. It is wonderful. The tomato sauces are superb. Recipes are simple and delicious.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 5, 2013

    I bought this for my son, 25, who has been enjoying cooking, is

    I bought this for my son, 25, who has been enjoying cooking, is vegetarian, and 50% Italian. I love to cook myself and love to cook a variety of ethnic and cultural cuisines. I was impressed with the simplicity and authenticity of the recipes. Most of the ingrenients are probably in one's cupboard or refrigerator, or readily available at the nearest supermarket. The author also included method, technique, and education, which is good for the novice cook and will help to expand one's confidence in the kitchen using other recipes and cookbooks. The illustrations are lovely and inticing. I thought the different sections of salads, soups, beans, pasta, risotto, polenta and other hearty grains was wonderful. I'm including this book with this year's Chirstmas stocking, yes, I'm still filling my ADULT kid's stockings, with an assortment of spices, vinegars, pastas, lemons, capers, etc. that were in several of the recipes. I think it will go over well and my son and his girl friend will have lovely evenings together cooking and eating their delicious home prepared meals.

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  • Anonymous

    Posted March 6, 2003

    BUY THIS COOKBOOK!!!!!!

    I have had this cookbook for a little over a year and have made lots of the dishes and never has there been a bad or just ok dish. Everything is fabulous, I would recommend this as a staple cookbook for any vegetarian or fan of Italian food.

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  • Anonymous

    Posted January 26, 2000

    A GREAT IDEA!

    This book is a fabulous idea! I have been searching for a great vegetarian, and Itallian cookbook and this combines them! A great job and idea!

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