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Fresh Italian Cooking for the New Generation: 100 Full-Flavored Vegetarian Dishes That Prove You Can Stay Slim While Eating Pasta and Bread Paperback – July 19, 2016
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“Thanks to Alexandra's fresh, modern take on Italian cuisine, which is both healthy and delicious, this is a cookbook you will turn to time and time again.”
―SHARON PALMER, R.D.N., SharonPalmer.com, author of Plant-Powered for Life
“Fresh Italian Cooking showcases that high- quality, wholesome ingredients truly make a meal. When you cook real food with an emphasis on whole grains and colorful vegetables and sprinkles of the good stuff like cheese and olive oil, you create balanced, satisfying and nutritious dishes.”
―KATH YOUNGER, R.D., founder of Kath Eats Real Food
“If you care about nutrition and health, but know you'll never give up pasta, bread, butter or cheese, Alexandra will show you how to enjoy your can't-live-withouts while upping the nutrient density of your dishes.”
―CYNTHIA SASS, MPH, R.D., New York Times bestselling author of Slim Down Now
About the Author
ALEXANDRA CASPERO LENZ is a registered dietitian and founder of the blog, www.delishknowledge.com. Her work has appeared on FoodNetwork.com, the Huffington Post, and in Forbes and Women's Health, among others. Alexandra lives in St. Louis, Missouri.
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Top Customer Reviews
The “Triple Cheese Baked Vegetable Macaroni” is one of the best non-traditional Mac & Cheese recipes I’ve made. The combination of zucchini, peas, and fresh basil with fontina, mozzarella, parmesan, and macaroni noodles was simply amazing.
The “Arugula and Parmesan Salad” was so simple to make and rivals a salad that my husband and I order at one of our favorite family owned Italian restaurants. We used a high quality parmesan which brought this salad to another level.
“Perfect Pomodoro Sauce with Capellini” is just as the name describes, “Perfect”! This was a great weeknight choice, very quick to prepare. This recipe reminded my husband of a dish he would prepare with his mother. Following a trick he learned from her, he chopped the tomatoes in large chunks and cooked them covered for a bit longer than the recipe stated. The juices from the fresh tomatoes along with the garlic made a wonderful sauce. We used fresh capellini which only required 1 minute of cooking time. After adding the butter we cooked the capellini directly in the pan. This sauce was “Perfect”!
My husband and I are looking forward to trying many more recipes.