- Series: Healthy World Cuisine
- Paperback: 256 pages
- Publisher: Book Publishing Company (TN); 1 edition (January 1, 1998)
- Language: English
- ISBN-10: 1570670552
- ISBN-13: 978-1570670558
- Product Dimensions: 7.1 x 0.7 x 8 inches
- Shipping Weight: 12 ounces (View shipping rates and policies)
- Average Customer Review: 33 customer reviews
- Amazon Best Sellers Rank: #1,232,747 in Books (See Top 100 in Books)
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Nonna's Italian Kitchen: Delicious Home-Style Vegan Cuisine (Healthy World Cuisine) Paperback – January 1, 1998
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Vegan cooking expert Bryanna Clark Grogan presents regional Italian dishes, enriched with fascinating food history of the area, and reveals how Itailan cooks work their culinary magic.
From the Publisher
This is the first vegan (meat- and dairy-free) Italian cookbook on the market. Those who are lactose intolerant or need to lower their cholesterol can use these recipes to enjoy their favorite Italian dishes.
Top customer reviews
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One part of the cookbook I didn't get much into was the mock meats -- the seitan veal may be great, but I haven't tried it yet. Same for the desserts -- I don't have much of a sweet tooth.
Walnut Sauce -- a delicious and unusual sauce made with walnuts and soy milk. On pasta, it kind of reminded me of alfredo.
Eggplant Relish -- one of the better caponatas I've tried.
My Mother's Lemon Dressing -- tasty, but pretty much a basic lemon-oil dressing.
Truffle-Style Mushrooms -- a baked mushroom dish with the addition of miso for a mock truffle feel. I've never had truffles, but they were good.
Vegan Homemade Pasta -- this is a great recipe. I'd never made pasta before (vegan or otherwise) and I was thrilled with how it turned out and how easy it was. Not an every night thing, but something I will try again for sure.
Spaghetti Alla Puttanesca -- not the best puttanesca in my cookbook collection, but not the worst either.
Sicilian-Style Split Pea Soup -- one of the best split pea soups I've ever had. Very unusual and delicious.
Classic Yellow Risotto -- Addictive!
Basic Frittata -- not the best vegan frittata I've tried (those would be from the cookbooks of Isa Chandra Moskowitz), but pretty tasty.
Tofu Ricotta Salata -- this looked beautiful, but the texture and taste were way off for me.
Almonzano -- if you don't want to buy the commercial vegan Parmesan substitute that Grogan uses in a large number of recipes, she recommends you make this instead. It's okay (almonds mixed with nutritional yeast, mostly), but it doesn't add the finish to dishes that I think Grogan thinks it does. It pretty much tastes like almonds mixed with nooch.
So not my favorite cookbook. I'll probably keep using it off and on because I love Italian food and the vegan lifestyle, but it's definitely not going to be one of my go-to cookbooks.
As an added bonus, Bryanna gives lists of mail order resources for sometimes hard to find items - this is especially valuable if you are like me and live in a rural area without easy access to health stores.
If you buy just one recipe book this Christmas season, this is the one to get! If I could give it six stars I would!