Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

What, No Meat? Paperback – March 30, 2010

5.0 out of 5 stars 1 customer review

See all formats and editions Hide other formats and editions
New from Used from
"Please retry"

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
click to open popover

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Paperback: 348 pages
  • Publisher: Bedazzled Ink Publishing Company (March 30, 2010)
  • Language: English
  • ISBN-10: 1934452459
  • ISBN-13: 978-1934452455
  • Product Dimensions: 7.4 x 0.7 x 9.7 inches
  • Shipping Weight: 1.3 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #4,938,664 in Books (See Top 100 in Books)

Customer Reviews

5 star
4 star
3 star
2 star
1 star
See the customer review
Share your thoughts with other customers

Top Customer Reviews

Format: Paperback
I'm one of those unofficial foodie types. That is, I have no formal chef training. But I do travel quite a bit and I love food, so I love learning how to cook different types of cuisine and this book really introduces a reader/user to Italian cooking in general. Yes, it's geared toward vegetarians, but if you're into meat, it's really easy to add it to any one of these recipes (with the possible exception of the desserts...). It's easy to use, clear, and the author provides really great cooking and storage tips as well as food and spice history. It's not only a "how-to", but also an introduction to regional Italian cooking and foods. The author is based in Brooklyn and her parents immigrated from Italy, so her personal anecdotes about food and family are delightful and helpful. So if you're looking to create some great Italian meals and learn something about regional Italian culture, buy this book. The author divides the book up into sections--antipasti, main dishes, soups, desserts and she also provides an appendix of full meal suggestions in the back along with the page numbers of the recipes. Roberti herself learned a lot of her cooking from her mother and other relatives, but she also has a background in food writing and she was a certified personal chef with her own business for a while.

Great book, lots of good information, and easy to use. Those are my criteria for kitchen use!

full disclosure: I own a copy of this book and I am a colleague of the author. That said, it met all my criteria for great cookbook (listed above) and because I also am into wheat-free cooking, I've tested some of these recipes using wheat-free flours and the results are, I think, pretty darn good in that respect, as well.
Read more ›
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse