Cooking Vegetables the Italian Way (Paperback)

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Editorial Reviews

Product Description

Formerly From an Italian Garden, this book published to outstanding reviews is now available in paperback. Barrett has collected more than 200 delicious, healthful dishes that, true to Italian tradition, call for fruits and vegetables prepared by the simplest means possible. 50 line drawings.

Product Details

• Paperback: 320 pages
• Publisher: Collier Books (June 1994)
• Language: English
• ISBN-10: 0020090781
• ISBN-13: 978-0020090786
• Product Dimensions: 8.8 x 5.7 x 0.8 inches
• Shipping Weight: 15.2 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,912,413 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Wonderful detailed recipes for terrific rustic Italian meals, September 10, 1999

By A Customer

I have recommended this book to many friends. The recipes are a wonderful introduction to Italian vegetable cooking. Sometimes she calls for authentic ingredients (like fresh artichoke hearts), but these can readily be substituted for with available ones (such as canned artichoke hearts).

Tied with Moosewood Cooks at Home on my list of most used cookbooks.

5.0 out of 5 stars Great cookbook, July 21, 2003

By A Customer

This is a wonderful book full of information on vegetables and ways to prepare them, as well as simple and delicious recipes that can be built on for more complex cooking. I haven't had bad luck with any of the recipes. I have lots of cookbooks I never look at, but this will be a handy reference guide. I highly recommend it!

5.0 out of 5 stars Tasty and healthy cooking..., July 14, 2001

By	Mark Seneski "counselour" (Roslindale, Ma United States) - See all my reviews (REAL NAME)

...I bought it a few years ago when I found out that I had high cholesterol and needed to change my eating habits. Being rather passionate about my Italian cooking, I was determined to eat traditional Italian meals. This book allowed me to do that. The recipes are *very* simple and delectable. For example, the white onions in balsamic vinegar takes nearly 0 preparation time but the taste is just incredible. The more rigorous recipes such as veggie broth and the *reason* to make it - risotto, will take some time to prepare, but the steps are clearly laid out, and open to a little interpretation so you can make some of your own choices. Every time I make the wild mushroom risotto (actually, many mushroom risotto) my guests fall in love with it and come back for more. It contains very descriptive methods and the reasoning behind some of the choices of ingredients as well as some anecdotal information on how she discovered some of the recipes. I have truly enjoyed this book, and now I'm worried about what I'm going to do when the book wears out!