Customer Reviews

Cooking Vegetables the Italian Way

5 star:		(3)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

I have recommended this book to many friends. The recipes are a wonderful introduction to Italian vegetable cooking. Sometimes she calls for authentic ingredients (like fresh artichoke hearts), but these can readily be substituted for with available ones (such as canned artichoke hearts).

Tied with Moosewood Cooks at Home on my list of most used cookbooks.

This is a wonderful book full of information on vegetables and ways to prepare them, as well as simple and delicious recipes that can be built on for more complex cooking. I haven't had bad luck with any of the recipes. I have lots of cookbooks I never look at, but this will be a handy reference guide. I highly recommend it!

...I bought it a few years ago when I found out that I had high cholesterol and needed to change my eating habits. Being rather passionate about my Italian cooking, I was determined to eat traditional Italian meals. This book allowed me to do that. The recipes are *very* simple and delectable. For example, the white onions in balsamic vinegar takes nearly 0 preparation time but the taste is just incredible. The more rigorous recipes such as veggie broth and the *reason* to make it - risotto, will take some time to prepare, but the steps are clearly laid out, and open to a little interpretation so you can make some of your own choices. Every time I make the wild mushroom risotto (actually, many mushroom risotto) my guests fall in love with it and come back for more. It contains very descriptive methods and the reasoning behind some of the choices of ingredients as well as some anecdotal information on how she discovered some of the recipes. I have truly enjoyed this book, and now I'm worried about what I'm going to do when the book wears out!