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Vegetables from an Italian Garden: Season-by-Season Recipes Hardcover – May 18, 2011


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Product Details

  • Hardcover: 432 pages
  • Publisher: Phaidon Press; First Edition edition (May 18, 2011)
  • Language: English
  • ISBN-10: 0714861170
  • ISBN-13: 978-0714861173
  • Product Dimensions: 10.9 x 7.4 x 1.7 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #288,287 in Books (See Top 100 in Books)

Editorial Reviews

Review

"A lovely collection of simple seasonal dishes."- The Washington Post

"...a definitive garden-to-plate must-have for your cookbook shelf."- Energy Times

Book Description

Vegetables from an Italian Garden features 400 delicious recipes showcasing over 40 different kinds of vegetables newly collected by the editors behind the classic Italian cooking bible, The Silver Spoon. Authentic and easy-to-use, the book will reveal how Italians use vegetables year-round to prepare simple yet crowd-pleasing dishes.

The book is organized by season in four color-coded sections (Spring, Summer, Fall and Winter) to help you conveniently browse for recipes by time of year. Each season is subdivided into chapters for different vegetables highlighting best-known varieties, appearance, storage and preparation and everything you need to know to maximize flavor and nutritional content. It even includes information on how to plant and harvest each vegetable in your own home garden.

Then come the recipes! Each season includes approximately 100 recipes organized further by main vegetable ingredient. For example for Spring, the book reveals how to utilize the best of the season’s bounty with main ingredients including Spinach, Swiss Chard, Wild Greens, Artichokes, Asparagus, Fava Beans, Peas, Radishes, Avocados, Onions and Belgian Endive.

Offering something for everyone, two-thirds of the recipes are vegetarian, and the remaining third feature beef, chicken, pork or fish as co-stars and are coded with unique symbols to make pleasing any dietary preference easy. As stated in the book’s introduction by the Editors, “Italian cuisine is by no means vegetarian, but vegetables play an important and integral role to every meal.”

Customer Reviews

4.4 out of 5 stars
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See all 12 customer reviews
Love the photographs and the recipes.
Heidi
The format is terrific as it is by the season and you can follow it accordingly.
A Cook in Lansing
I was disappointed in the content and am returning the book.
J. Weber

Most Helpful Customer Reviews

8 of 9 people found the following review helpful By nyentrepreneur on December 16, 2011
Format: Hardcover Verified Purchase
Beautiful. Creative. Useful.

Gorgeous photography shows the dishes and a few photos of the context of food - in the garden. The weight and quality of paper and binding is appreciated. The type, font size and layout are perfect. Very easily read. Engaging.

Recipes are arranged intuitively - which is by season, then grouped within season by main ingredient. For example, in fall are celery/celeriac, mushrooms, butternut squash, radicchio, potato, etc

Result: you can actually page through it looking for a recipe for what's in season, or use the index.

Amazing recipes. Creative. Diverse styles. Simple techniques. Accessible. Great results.

I've read lots of vegetarian cookbooks and vegetable cookbooks. Most fail because they over-reach as they strive to make vegetables into meat substitutes. And they rely too much on bread, pasta or other wheat. That's the most annoying thing about vegetable cookbooks.

This book is just phenomenal recipes featuring vegetables. The recipes in this book can be used as mains or sides. Some dishes have meat, eggs and seafood in them.

Phaidon please make more books like this.

This book would be a great gift because of its substance, creativity, and beauty.
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8 of 9 people found the following review helpful By A Cook in Lansing on July 14, 2011
Format: Hardcover
We have a very large garden and love to find new recipes for vegetables. A friend recommended this book and I have to say that the 10 things that we have cooked from it have been excellent. The format is terrific as it is by the season and you can follow it accordingly. I would highly recommend this book. The photos are excellent and the recipes straight forward and easy.
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4 of 6 people found the following review helpful By Chris DiGuido on September 12, 2011
Format: Hardcover Verified Purchase
Love the whole presentation of the book...its look and feel...the pictures. Can't wait to try some of the recipes. I think the recipes are not for the novice cook though. I need to eat and cook more vegetables for the family and this will help.
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2 of 3 people found the following review helpful By Joonho Choi on June 10, 2013
Format: Hardcover Verified Purchase
I really like it. It is truly worth to spend money on it. Definitely I will recommend this book to others.
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By kathy18951 on December 27, 2013
Format: Hardcover Verified Purchase
saw this on a cooking web site, and knew it would be a fabulous gift, but the price made me think twice. was able to get it on Amazon for less than 1/2, and it is a new perfect condition book! this could easily be a coffee table book. nicely illustrated, and loads of information.
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20 of 32 people found the following review helpful By J. Weber VINE VOICE on June 27, 2011
Format: Hardcover Verified Purchase
I love vegetables and thought this cook book might give me some 'new' recipes. I was disappointed in the content and am returning the book. IMO, one still can't beat Vegetarian Cooking by Deborah Madison of Vegetarian Times magazine for excellent recipes for all types of vegetables and vege/pasta/rice/bean combinations. Don't let the 'vegetarian' label put you off, I'm not vegetarian and have discovered some wonderful recipes for side dishes.
The book itself is well organized into seasons. It's schtick is having the introduction section for each season undercut by 1/4" on the right side so you can easily go directly to the season you are looking for. Each season also has it's own colored ribbon to act as a bookmark. The photos are beautiful and have a matte finish - not high gloss.
The book includes basic gardening information. There is a chart at the beginning of the book which gives the average growing season for numerous vegetables. The beginning of each seasonal chapter includes more information about the growing, harvesting of those seasonal vegetables. This is followed by the recipes. I found the recipes to be very redundant and too simple. Most recipes were for the individual vegetable, which may seem logical to you, but then would you really need a $30 cookbook to tell you to lightly saute a vege and serve? or add to pasta? There are a few suggestions for soups, dressings. All that aside, this could be a wonderful book for someone just beginning to garden and cook - which is why I gave it 3 stars. For those with a little experience, I don't feel this cookbook has much to offer.
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