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Most Helpful Customer Reviews
10 of 10 people found the following review helpful:
5.0 out of 5 stars
If you like Italian and Vegetables, this is the one.,
By vsaunders@gn.apc.org (Scotland) - See all my reviews
This review is from: Cooking from an Italian Garden (Paperback)
I have tried out dozens of recipes from this charming book, none have failed. Although the recipes here are all meatless, the book rises above the genre of vegetarian cooking; my carnivor friends have not even noticed the absence of meat. There are, after all, only two kinds of cooking, bad cooking and good cooking, and this book is about good cooking.
8 of 8 people found the following review helpful:
5.0 out of 5 stars
Best Italian book of vegetable cooking I've used,
By b_elon@netvision.net.il (Israel/Italy) - See all my reviews
This review is from: Cooking from an Italian Garden (Paperback)
A book I constantly turn to for ideas after I've looked in the vegetable bin or my orto in Tuscany to see what is available for dinner. It almost never lets me down. Imaginative, reliable and practical.
8 of 10 people found the following review helpful:
5.0 out of 5 stars
This is a great meatless italian cookbook,
By A Customer
This review is from: Cooking from an Italian Garden (Paperback)
I love looking and cooking from this book. The soups are wonderful and have spent endless reading and cooking from this gem!
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Inside This Book
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First Sentence:
Italian cooking does not rely heavily on sauces and the sauces Italians do use are not, for the most part, heavy. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
remove carefully from the water, light dry red wine, chilled dry white wine, floured working surface, pound fresh ricotta, heated serving bowl, flour softens, serrated spoon, pan suitable, hot vegetable broth, teaspoon salt freshly ground pepper, dry dish towel, master recipe, heated serving platter, flan pan, red chicory, generously butter, beaten pinch, tablespoon chopped basil, medium artichokes, tablespoons bread crumbs, warm serving bowl, vegetable puddings, excess dough, preheated oven Key Phrases - Capitalized Phrases (CAPs): (learn more)
North America, Crema Pasticcera, Fiesole Style, Schiacciata Sandwiches, Virginia Style, Zabaione Ice Cream, Banana Ice Cream, Pecorino Sardo, Spring Salad, Cold Cream of Cucumber Soup, Giglio's Fruit Salad, Potato Dumplings, Roman Style, Sicilian Mixed Salad New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Italian cooking does not rely heavily on sauces and the sauces Italians do use are not, for the most part, heavy. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
remove carefully from the water, light dry red wine, chilled dry white wine, floured working surface, pound fresh ricotta, heated serving bowl, flour softens, serrated spoon, pan suitable, hot vegetable broth, teaspoon salt freshly ground pepper, dry dish towel, master recipe, heated serving platter, flan pan, red chicory, generously butter, beaten pinch, tablespoon chopped basil, medium artichokes, tablespoons bread crumbs, warm serving bowl, vegetable puddings, excess dough, preheated oven Key Phrases - Capitalized Phrases (CAPs): (learn more)
North America, Crema Pasticcera, Fiesole Style, Schiacciata Sandwiches, Virginia Style, Zabaione Ice Cream, Banana Ice Cream, Pecorino Sardo, Spring Salad, Cold Cream of Cucumber Soup, Giglio's Fruit Salad, Potato Dumplings, Roman Style, Sicilian Mixed Salad New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
5
books
cite this book:
- Pot on the Fire: Further Exploits of a Renegade Cook by John Thorne on page 117, page 220, and Back Matter
- Animal Ingredients A-Z by E G Smith Collective in Back Matter
- "A Woman's Place Is in the Kitchen": The Evolution of Women Chefs by Ann Cooper in Back Matter
- Feasts and Fetes by Martha Rose Shulman on page 49
- Collector's Guide To Cookbooks: Identification & Values (Collector Books) by Frank Daniels on page 117
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