Regional Italian Vegetarian Cookingby Paola Gavin
The cuisine of the nineteen regions of Italy is as individual as the peoples who have taken up residence there through history. With Etruscans, Romans, Greeks, Saracens, Lombards, Spaniards, and Austrians each laying claim to parts of the country at one time or another, it is no wonder that the foods of Italy reflect rich diversity. And as in ancient Rome, Italian cooking of today remains closely linked with a vegetarian diet.
Collected inRegional Italian Vegetarian Cookingare over 225 recipes for Italy's meatless culinary specialties---along with a discussion of the important crops, distinctive ingredients, and preferred cooking methods---found in each region. Included are chapters on antipasti and salads, sauces, soups, and grains, main courses such as stuffed vegetables, croquettes, tarts and casseroles, egg dishes, cheeses, and a selection of traditional desserts together with detailed recommendations for Italian wines.
An impressive array of Italian vegetarian cooking, this useful book details cuisine that is simple, healthful, and natural---and as varies as Italy itself.
- Sterling Publishing
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This book explains the eating habits of different regions of Italy, and each recipe has an explanation of where it is eaten. The recipes are organized into separate catagories, from antipasta to dessert, and it is easy to put together a large meal using this cookbook alone. Many dishes I would not have thought to associate with Italian cooking, such as the large selection of pies and tarts. Everything looks delicious, and the recipes I have used were just that. There are a few drawbacks - most of the recipes are high in fat, and there are no labels to differentiate vegan dishes from vegetarian (there are many recipes in here that use dairy products).