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Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy Paperback – October 3, 2006


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Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy + The Mediterranean Vegan Kitchen + Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World
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Product Details

  • Paperback: 192 pages
  • Publisher: HP Trade (October 3, 2006)
  • Language: English
  • ISBN-10: 1557884943
  • ISBN-13: 978-1557884947
  • Product Dimensions: 0.6 x 7.4 x 9.1 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #96,938 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Vegan cuisine eschews the use of all animal products, which form the basis of a great deal of Italian cooking. Klein, author of The Mediterranean Vegan Kitchen and The PDQ Vegetarian Cookbook, nevertheless finds plenty of recipes for this inventive compendium. Sicilian-Style Roasted Stuffed Tomatoes, for example, are filled with bread crumbs, capers, and garlic, designed to be satisfying enough that one won't miss the ground veal they might otherwise be filled with. Same goes for the Zucchini Stuffed With Olives And Tomatoes, which smacks of briny olives and savory spices. The Fettucine with Basil-Pea Cream substitutes pea puree for the dairy of al Fredo. These recipes might be a bit untraditional, but they make up for it in healthfulness, as the nutritional information at the end of each recipe proves.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.

More About the Author

Donna Klein is a food writer whose work has been featured in such publications as the Washington Post, The Yoga Journal, Body and Soul magazine, and Vegetarian Gourmet.

Customer Reviews

The recipes are relatively simple and straightforward.
Kathryn Bennett
There is nothing in it I would not like to make...highly recommend!
Mish
Donna Klein's recipes are so good, and so whole-food based.
Amazon Customer

Most Helpful Customer Reviews

148 of 150 people found the following review helpful By Kathryn Bennett VINE VOICE on November 8, 2006
Format: Paperback Verified Purchase
I pre-ordered this book before it came out because I loved the author's previous book, The Mediterranean Vegan Kitchen. When it arrived I started using it immediately and have not been disappointed. I hope she goes on to write a Vegan Francaise cookbook and many more.

The recipes are relatively simple and straightforward. I am thrilled that they avoid vegan ingredients that are not indigenous to the region - there are no calls for tofu, fake meat or tempeh, etc.

Where an Italian recipe traditionally calls for cheese or eggs, the author finds a vegan version or invents one, staying within the norms of the cuisine. Most recipes are less than a page. There are no pictures. Every recipe I have tried has been delicious and even my husband (who thinks all Italian food should be smothered in cheese) has liked these dishes.

Anyone who like Italian food will appreciate this book.
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77 of 81 people found the following review helpful By Bundtlust TOP 1000 REVIEWERVINE VOICE on June 15, 2007
Format: Paperback Verified Purchase
Do you love Italian food, but are tired of greasy, unhealthy versions in restaurants? Looking to lighten up on fat and cholesterol? A vegan or vegetarian looking for authentic Italian without strange soy meat substitutes?

Enter Donna Klein's Vegan Italiano. Author of TheThe Mediterranean Vegan Kitchen, The PDQ (Pretty Darn Quick) Vegetarian Cookbook: 240 Healthy and Easy No-Prep Recipes for Busy Cooks, and the The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes, Klein writes easy-to-follow, delicious vegan recipes that, best of all, are free of strange soy substitutes like TVP crumbles, soy sausage, tofu or tempeh. Only garden-fresh natural ingredients are used, with a touch of olive oil for flavor.

Naturally, Italian standards such as bruschetta, minestrone, gnocchi, and lasagna are included. Bruschettas include Asparagus, Apulian-Style with Cherry Tomatoes and Basil, and Cherry Tomato and Roasted Red Pepper. Lasagnas include Spinach and Eggplant and Zucchini. The main part of the book is dedicated, not surprisingly, to pasta, with numerous farfalle, linguine, and fusili offerings. There are also numerous ideas for fresh wild greens salads, vegetable side dishes, pizzas and breads, and desserts. Many of the dessert offerings would be perfect on a hot summer's day on the patio: fruits poached in red and white wine, macedonias, and granitas.
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33 of 37 people found the following review helpful By Judith Lautner on August 22, 2007
Format: Paperback
I've had this book only for a few weeks but I have used it many times already. It is often the first cookbook I head for when looking for something to cook.

That's because it is full of simple recipes using common ingredients, many of them quick and easy to put together. A really good everyday cookbook. The only reason I didn't give it a higher rating is that it didn't have more recipes.
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12 of 12 people found the following review helpful By K-Cizzle on March 19, 2010
Format: Paperback Verified Purchase
The bad: No Graphics except for the cover. Cookbooks should be in COLOR, with pictures for each recipe!

The good:
1. Every single recipe in here is amazing. The desserts especially. I loved the apple cake and grilled stuffed peaches...mmm, yum!
2. The author has a great chatty style. It feels like you're over at your best friend's house who happens to be an amazing cook and you're sipping on Limoncello as she tells you about her day whilst cooking quick appetizers for a summer picnic :) (my imagination got carried away there).
3. The recipes are true to Italy so you won't find fake soy/gluten based meats or vegan cheeses that are difficult for beginning vegans to make or use. These recipes are true vegan recipes, meaning they were never intended to have meat/cheese/eggs etc.! So it doesn't feel like you're missing anything and most people won't even realize they just had a completely vegan meal until you tell them so!
4. She describes each region in the beginning of the book and tells you which region each recipe comes from as well.

Verdict...GET IT!
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14 of 15 people found the following review helpful By bekki on May 24, 2009
Format: Paperback
I'm giving this four stars as a combination of 5 for the availability and healthiness factor and 3 for the recipes. Most of the ones I've tried have been good, not amazing, and one was just bad. I keep wanting to give more recipes a chance but as I thumb through not much catches my eye.

I honestly think my lack of enthusiasm with this book is more to do with personal taste than anything. I do really love the concept that there is no soy, tempeh, or even nutritional yeast, just because that makes this book way less intimidating for new vegans or people who are trying to cut out some animal products.

I would suggest that you flip through this book before purchasing, I know a lot of people love it, so I think I'm the odd one out.
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17 of 19 people found the following review helpful By Carms on September 1, 2007
Format: Paperback
I bought this fairly recently and I've made a number of dishes from it that have all turned out perfectly. I'm thrilled to have found a vegan cookbook that uses simple, healthy ingredients with no tofu or meat substitutes in sight!

I've served a couple of these meals to non-vegetarians and they were super impressed!
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