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Nonna's Italian Kitchen: Delicious Home-Style Vegan Cuisine (Healthy World Cuisine) Paperback – August, 1998

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Nonna's Italian Kitchen: Delicious Home-Style Vegan Cuisine (Healthy World Cuisine) + The ( Almost ) No Fat Cookbook: Everyday Vegetarian Recipes + World Vegan Feast: 200 Fabulous Recipes From Over 50 Countries
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Product Details

  • Series: Healthy World Cuisine
  • Paperback: 256 pages
  • Publisher: Book Pub Co; 1 edition (August 1998)
  • Language: English
  • ISBN-10: 1570670552
  • ISBN-13: 978-1570670558
  • Product Dimensions: 0.8 x 6.8 x 8.2 inches
  • Shipping Weight: 12 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #433,055 in Books (See Top 100 in Books)

Editorial Reviews


Vegan cooking expert Bryanna Clark Grogan presents regional Italian dishes, enriched with fascinating food history of the area, and reveals how Itailan cooks work their culinary magic.

From the Publisher

This is the first vegan (meat- and dairy-free) Italian cookbook on the market. Those who are lactose intolerant or need to lower their cholesterol can use these recipes to enjoy their favorite Italian dishes.

More About the Author

To see more than 100 photos of recipes in "World Vegan Feast", go to:
Bryanna is the author of 8 popular vegan cookbooks, including the new release, World Vegan Feast, vegan bestseller "Nonna's Italian Kitchen", and is co-author of several others. She wrote and published the popular subscription newsletter, the Vegan Feast, for 5 years, and maintains a vegan cooking blog,

Bryanna has devoted over 40 years to the study of cooking and nutrition, the last 23 to vegan cooking. Eighteen of her (pre-vegetarian) recipes appeared in The Harrowsmith Cookbook, Vol. I and some in The Harrowsmith Pasta Cookbook, as well. She wrote newspaper cooking columns for over 20 years, wrote and edited a newsletter on bread and sourdough, and was a frequent contributor and reviewer for Vegetarian Times magazine for 5 years. In 2001 she became a "resident expert" and moderator of the Vegsource New Vegetarian discussion board.

She has conducted cooking workshops and classes in her local area and at numerous health and vegetarian conferences and gatherings in North America over the years (including several NAVS Summerfests). In February 2002 she was a guest speaker at the International Scientific Conference on Chinese Plant Based Nutrition and Cuisine in Philadelphia, hosted by the American Vegan Societyand the Institute for Plant Based Nutrition. Over several years, Bryanna has demonstrated some of her recipes and signed books at the Vegetarians of Washington 2-day "Vegfest" in Seattle, and has also appeared at the Portland, Oregon's VegFest. Some of her recipes appear in the Seattle VegFest cookbook, The Veg-Feasting Cookbook . In April of 2006 and 2007, Bryanna was the only Canadian presenting, alongside many reknowned vegan chefs and restauranteurs, at the Vegetarian Awakening vegan chefs' conference in Grand Rapids, MI. Bryanna has also presented at the McDougall Celebrity Chef Weekend in Santa Rosa, CA. She appeared as a panelist on 2 panels (Nutrition and Publishing) at the 1st vegan bloggers conference in Portland,OR. the VidaVeganCon in August 2011.

Her recipes also appear on Dr. Andrew Weil's website, and his new HealthyAging site, and in Howard Lyman's ("the Mad Cowboy", a former cattle rancher turned vegan activist) book, No More Bull!. Some of her recipes also appear in Cooking with PETA.

Clinical researcher Dr. Neal Barnard of Physicians Committee for Responsible Medicine asked Bryanna to develop recipes for his ground-breaking book on diabetes, "Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs". Bryanna appears in the new vegan cooking DVD "Everyday Dish" with authors Julie Hasson and Dreena Burton. She is currently working on recipes and research for an exciting new book with David Lee, founder of the Fieldroast company in Seattle, WA. She is also working on a book on making homemade seitan in a number of ways.

Bryanna was born in California, but has resided in British Columbia, Canada for many years. She raised a family of four children, two foster sons, and also has two stepsons, and 9 grandchildren. She was a La Leche League leader (mother-to-mother breastfeeding support) for several years and taught cooking and baking at LLL International conferences in Chicago, Kansas City, Washington, DC and Anaheim, as well as serving as an Associate Editor for the LLL official cookbook, Whole Foods for the Whole Family, still in print (NAL Books). She was also instrumental in opening the first vegetarian restaurant in Courtenay, BC.

Bryanna loves experimenting and learning. The main focus of her cooking is low-fat vegan cooking, particularly ethnic cooking. She is considered an expert at making tofu appealing to die-hard "soyaphobes", but in her books World Vegan Feast, 20 Minutes to Dinner, Nonna's Italian Kitchen, she has addressed the needs of vegans allergic to soy by providing non-soy alternatives to most of the soy-based recipes. With each book she learns more about the processes of cooking--how and why things work. Her great joy is sharing what she's learned with others, and she delights in helping vegans keep true to their heritage through "veganizing" their family and national recipes.

Bryanna has run a small branch of the Vancouver Is. Regional Library for 30 years and hopes to write a mystery novel someday with a vegan detective, combining two of her life interests. She also loves dancing, particularly Middle Eastern and Latin, and danced with the Melissae Dance Company of Denman Island, BC for 6 years.

Customer Reviews

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Beyond dairy alternative, vegans will also like the many traditionally meat-filled Italian dishes that Bryanna takes on.
Alisa Marie Fleming
I couldn't believe how delicious these recipes are and how satisfying - much better than anything I've ever had as a non-vegan!
It should be in every vegan's cookbook collection, and it would be a great addition for anyone wanting to dabble in veganism.

Most Helpful Customer Reviews

100 of 103 people found the following review helpful By A Customer on September 11, 1999
Format: Paperback
What a wonder this cookbook is! I don't hesitate to say this is by far the most wonderful vegan cookbook I have ever bought; it is simply packed with recipes (and variations), and don't be scared off by the lack of photos, every recipe is simply so mouthwatering! Bryanna Clark Grogan provides delicious alternatives to dairy-, egg- and meatproducts, and there is simply everything you'd need in this book: bread recipes, antipasti, soups, pasta dishes, vegetable dishes, meat-style dishes, desserts (great ice-creams!), you name it. I find myself reading the book again and again, thinking how will I ever have time enough to try out them all ... it is an essential to any vegan kitchen!
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55 of 56 people found the following review helpful By Amalfi Coast Girl on May 29, 2006
Format: Paperback
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. I am also very tough on Italian cookbooks in particular.

My husband and decided to try a vegan lifestyle about 3 months ago to reduce cholesterol. However, having to give up many of our favorite Italian foods was extremely difficult. Thankfully, as I was beginning to consider adding dairy back to our menu I found this book. It is a much better Italian cookbook than I expected it to be.

The book is outlined as follows:

1. Italian Cuisine

2. Ingredients and Equipment for Italian Cooking

3. Basic Recipes and Techniques

4. Sauces

5. Appetizers, Vegetable Side Dishes

6. Making Fresh Pasta

First Courses (Primi Piatti)

7. Pasta in Sauce

8. Stuffed Pasta: Dumplings, Crepes, and Baked, Layered and Molded Pasta Dishes

9. Pasta in Broth and Soups

10. Cornmeal and Rice Dishes

Second Courses (Secondi Piatti)

11. Baked Dishes: Omelets, Savory Cakes, Tarts, Gratins, and other Vegetable Casseroles

12. Vegetable and Bean Entrees and Stews

13. Meat Free Entrees

14. Bread, Rolls, Pizza, Hearth Breads and Stuffed Breads

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45 of 45 people found the following review helpful By VeganMike on August 7, 2004
Format: Paperback
I've been vegan for about 4 years now, and I've been cooking all of my meals for 2 or 3. I've spent over $100 on a shelf full of vegan cookbooks. This one is the best I own. It's the only cookbook I have that has recipes that make food that's outright better than anything I ate before I went vegan! Ever since I started making my own vegan pizzas, I absolutely stopped missing the greasy things that I'd been getting delivered, and the pasta recipes here are the best I've ever had.

The only problem with this book is that the recipes can take a while to prepare. If you're not a big fan of cooking, this probably isn't the book for you. But if you're glad to spend an hour in the kitchen making a meal and want to have some great vegan food, this book is a must!
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36 of 37 people found the following review helpful By A Customer on January 18, 2000
Format: Paperback Verified Purchase
This was a great addition to my collection of vegetarian recipe books. Not only does it list authentic vegan Italian recipes of all kinds, it explains every ingredient and gives background on Italian food and veganism in general, without dwelling on things we already know as informed vegetarians! It would make a good gift for anyone who loves to cook, vegetarian or not.
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31 of 32 people found the following review helpful By Eibhinn on January 3, 2011
Format: Paperback
I have had this cookbook for several years and it has become one of those books where I wonder if I should just copy out the 3 or 4 recipes I actually use onto recipe cards and ship it off to the second hand bookstore to recoup the shelf space. Don't get me wrong - I think Bryanna Clark Grogan is a skilled vegan cook - it's just I didn't appreciate the approach this takes to Italian Vegan cooking, or find it very useful to me overall.

The Pros -

1. The author clearly knows what she's talking about. There is a lengthy section in the beginning of the cookbook providing a wealth of information about Italian cuisine and ingredients. She is also of Italian ancestory, so she is familiar enough with the cuisine to provide reasonable vegan alternatives.

2. There are several innovative techniques introduced which help make particular ingredients or dishes more accessible to the vegan diet or to the average cook. This includes instructions for making risotto in the microwave, or using chickpea flour as a replacement for eggs in fresh pasta.

3. What I was most looking for in this cookbook is an introduction to Italian recipes which will contribute somthing to a vegan diet, ie. traditional items which are already vegetarian/vegan. There are some examples of this, although not nearly as many as I'd hoped. For example, the lemon granita recipe is absolutely wonderful, and provides a totally satisfying alternative to dairy-based frozen desserts.

The Cons -

1. I found far too many of the recipes were attempting to make vegan versions of meat and dairy heavy dishes. While there is some place for this, generally the result is time-consuming and heavy soy and gluten-laiden meals you wouldn't want to eat very often.

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