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Editorial Reviews
From Publishers Weekly
The recipes in this slim, very pleasant book "dedicated entirely to vegetables" take the familiar concept of Italian simplicity to a refreshing extreme. Most of them, like Saut‚ed Cucumbers which has four ingredients, including salt and pepper and Fresh Tomatoes with Mozzarella and Basil are impeccably brief and uncomplicated. Chapters, which are arranged by vegetable, open with amiable introductions and list cooking times for basic preparations like boiling, microwaving and roasting. Interestingly, there are more salads (Fennel Salad) and saut‚ed side dishes (Saut‚ed Radicchio in Olive Oil) than pastas. In the occasional headers, Milan native Vitale (Riso) provides personal anecdotes she used to make English Muffin Pizzette for her children as an after-school snack and likes to take Spinach Frittata when she goes sailing on Long Island Sound. In the recipe for Potatoes with Pesto, for example, Vitale recommends including parsley, and, in the introduction to zucchini, she notes that Italian cooks consider zucchini to be past its prime unless the blossom is still attached. With clear, simple instructions, Vitale offers enticing fare, much of it of particular interest in these hot summer days. (July)Forecast: With a pretty cover design and at an excellent price, this cookbook will appeal to the many who want to grace their tables with vegetables Italian style. A rave blurb from Diana Shaw (Almost Vegetarian) will lure buyers.
Review
"A perfect gem! Compact, thorough . . . a celebration of simplicity from an uncompromising authority and inspiring enthusiast."
-- Diana Shaw, author of The Essential Vegetarian Cookbook and Almost Vegetarian
"Verdure captures and illustrates what makes Italian food so great and that is its delicious simplicity. This is a wonderful book for cooks of all skills but is especially appropriate for those who are early into their cooking experiences. Gioietta patiently and clearly explains how easy it is to prepare food with great flavor."
-John Ash, Culinary Director of Fetzer Vineyards and founder of John Ash & Company Restaurant in Santa Rosa, CA
See all Editorial Reviews
The recipes in this slim, very pleasant book "dedicated entirely to vegetables" take the familiar concept of Italian simplicity to a refreshing extreme. Most of them, like Saut‚ed Cucumbers which has four ingredients, including salt and pepper and Fresh Tomatoes with Mozzarella and Basil are impeccably brief and uncomplicated. Chapters, which are arranged by vegetable, open with amiable introductions and list cooking times for basic preparations like boiling, microwaving and roasting. Interestingly, there are more salads (Fennel Salad) and saut‚ed side dishes (Saut‚ed Radicchio in Olive Oil) than pastas. In the occasional headers, Milan native Vitale (Riso) provides personal anecdotes she used to make English Muffin Pizzette for her children as an after-school snack and likes to take Spinach Frittata when she goes sailing on Long Island Sound. In the recipe for Potatoes with Pesto, for example, Vitale recommends including parsley, and, in the introduction to zucchini, she notes that Italian cooks consider zucchini to be past its prime unless the blossom is still attached. With clear, simple instructions, Vitale offers enticing fare, much of it of particular interest in these hot summer days. (July)Forecast: With a pretty cover design and at an excellent price, this cookbook will appeal to the many who want to grace their tables with vegetables Italian style. A rave blurb from Diana Shaw (Almost Vegetarian) will lure buyers.
Copyright 2001 Cahners Business Information, Inc.
Review
"A perfect gem! Compact, thorough . . . a celebration of simplicity from an uncompromising authority and inspiring enthusiast."
-- Diana Shaw, author of The Essential Vegetarian Cookbook and Almost Vegetarian
"Verdure captures and illustrates what makes Italian food so great and that is its delicious simplicity. This is a wonderful book for cooks of all skills but is especially appropriate for those who are early into their cooking experiences. Gioietta patiently and clearly explains how easy it is to prepare food with great flavor."
-John Ash, Culinary Director of Fetzer Vineyards and founder of John Ash & Company Restaurant in Santa Rosa, CA
See all Editorial Reviews
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