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

Jack Bishop (Author), Ann Stratton (Photographer)

Book Description

Publication Date: September 9, 1997

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.

Editorial Reviews

From 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.
Copyright 1997 Reed Business Information, Inc.

Review

"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

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Product Details

• Hardcover: 568 pages
• Publisher: Houghton Mifflin Harcourt; None edition (September 9, 1997)
• Language: English
• ISBN-10: 1576300447
• ISBN-13: 978-1576300442
• Product Dimensions: 7.5 x 1.6 x 10.4 inches
• Shipping Weight: 3.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (74 customer reviews)
• Amazon Best Sellers Rank: #16,027 in Books (See Top 100 in Books)
  • #30 in Books > Cookbooks, Food & Wine > Regional & International > European > Italian

Most Helpful Customer Reviews

96 of 96 people found the following review helpful

5.0 out of 5 stars Absolutely Fantastic, My Favorite Cookbook, Inspiring! February 14, 2000

By A Customer

Format:Hardcover

I come to you deliriously happy after having eaten Bishop's mozzerella and tomato tart with a basil and garlic crust. My husband had to be physically restrained from eating until he was in pain (I had to whisk the tart off to the kitchen, but he vowed to finish it late tonight). All this and I didn't even make the recipe right! I used canned whole tomatoes sliced (no fresh on hand), dried basil (again no fresh around), and didn't wait the extra hour to let the tart dough rest in the fridge before baking it. No matter, it was extraordinary. I'll need to go into a recovery program if I make it the right way! But this is the beauty of this book. He gives these extraordinary yet simple recipes and encourages you to think for yourself. Like his mentor told him and he passes along to us, take what is simple and good and bring it together. Inspired. This is one of those cookbooks that doesn't just give you recipes but gives you ideas. Bishop also simplifies some recipies that have been intimidating to me. He makes polenta so simple, I have made it twice now while busy doing other things. I just go in and give it a stir every ten minutes. It was lovely. I wanted to make the garlicky greens on the cover of the book, but found I had no chard. I made it with fresh broccoli florets, and it was a pleasure. The instructions for risotto are likewise easy and encouraging. All the recipes in this book can be made without fuss and turn out impressively. This is a cookbook for real people, who don't have time to cook all day, and normal kitchens. This is absolutely my favorite cookbook. I make my first risotto next week!

56 of 57 people found the following review helpful

5.0 out of 5 stars A Must Have for Any Lover of Italian Food September 3, 2005

By K. Walters VINE™ VOICE

Format:Hardcover|Amazon Verified Purchase

It is clear after using this cookbook that the author is not only an accomplished chef and dedicated vegetarian, but also that he spent time living in Italy (Florence), thoroughly understands the mixture of flavorings in Italian cooking and the importance of fresh ingredients AND is a busy family man who doesn't have hours every night to spend in the kitchen! Whether you are a vegetarian (as I am) or a meat-eater who loves Italian food, this is a must have for your cookbook library. The recipes in this book are incredible and numerous - there are sections for all kinds of Italian specialties, including pizza, risottos, pasta, salads, antipasto, frittatas, legumes, panini, dolci (desserts), vegetable sides and main dishes, etc., etc. For the most part, the recipes are simple to make and not too time consuming and use easily available, fresh and healthy ingredients. Included in the Introduction to the book are suggested menus for varying occasions and seasons. All-in-all one of my favorite cookbooks in my large collection, and one I go to time and time again for delicious, healthful, Italian meals.

47 of 47 people found the following review helpful

5.0 out of 5 stars A fantastic Cookbook May 9, 2000

By steffan

Format:Hardcover

First, I'd like to urge the reader below who gave the title a single star to please try another recipe from the book. (Might I recommend the FANTASTIC recipie for baked tomato and potatoes and herbs... Not bland, at all, and it takes perhaps an hour to prepare, and 40 minutes to cook. But pleae start with a Good olive oil, and fresh tomatoes, or you'll be qute dissappointed, good ingredients are ofteen the key to a successful recipe.) I'm a full time student, and I work 35 hours in addition to that, and I never find these recipes too time consuming, (unless of course, I'm tackling lasagne.) This book has been my source for improvisation and inspiration in the kitchen for about a year and a half. It is my favorite cookbook by far, and I use it for special occasions and when I want to impress my friends, many of whom have been to italy, and are suprised at the authentic flavor I am able to produce. However, I would tend to agree with the anonymous reviewer in Seattle when he/she states that the recipes are not always "low fat."