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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.
I made the tomato and mozzarella tart with the garlic basil shell the day I brought this book home. I used tomatoes and basil from my garden and local fresh mozzarella from my... Read morePublished 2 months ago by CAC
NOT IMPRESSED. SOME GOOD RECIPES. HOWEVER, I WILL STICK TO INTERNET RECIPES AND SAVE MY MONEY THE NEXT TIME. WAS GIVEN RAVE REVIEWS AND I FOUND COOKBOOK TO BE DISAPPOINTINGPublished 3 months ago by Cecelia Illing
Most of the recipes only require a few ingredients. While that's nice for those who don't mind a half hour's worth of prep work, I like to use fresh ingredients and enjoy my time... Read morePublished 6 months ago by R. Wheeler
This is the best Italian, and perhaps best of any kind, cookbook. My sister and I both own it and have never once been disappointed by a recipe.Published 10 months ago by Teri