The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating

by Jack Bishop

Book Overview

This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1576300447
• ISBN13: 9781576300442
• Release Date: September 1997
• Publisher: Rux Martin/Houghton Mifflin Harcourt
• Length: 552 Pages
• Weight: 3.13 lbs.
• Dimensions: 1.6" x 7.5" x 10.4"

Customer Reviews

A Must Have for Any Lover of Italian Food

It is clear after using this cookbook that the author is not only an accomplished chef and dedicated vegetarian, but also that he spent time living in Italy (Florence), thoroughly understands the mixture of flavorings in Italian cooking and the importance of fresh ingredients AND is a busy family man who doesn't have hours every night to spend in the kitchen! Whether you are a vegetarian (as I am) or a meat-eater who loves Italian food, this is a must have for your cookbook library. The recipes in this book are incredible and numerous - there are sections for all kinds of Italian specialties, including pizza, risottos, pasta, salads, antipasto, frittatas, legumes, panini, dolci (desserts), vegetable sides and main dishes, etc., etc. For the most part, the recipes are simple to make and not too time consuming and use easily available, fresh and healthy ingredients. Included in the Introduction to the book are suggested menus for varying occasions and seasons. All-in-all one of my favorite cookbooks in my large collection, and one I go to time and time again for delicious, healthful, Italian meals.

Top Notch Italiano!

My mom's side ofthe family is Italian (not vegetarian mind you) and last year I convinced them to come to our house for Christmas dinner....they were skeptical but we pulled it off and this cookbook was a great help! There are so many delicious recipes, all very gourmet in flavor and taste yet mostly not too tough to make. We had rvilois as the main dish (my grandmother's secret recipe) but then I pulled in the rest almost all from here. We had a great sauteed zucchini with lemon and mint, cannellini beans with tomatoes, sage and garlic. There are all sorts of other great recipes too - pasta dishes, beans, salads, soups, etc. Everything I've tried has been good and has been true to itlian flavors. I love to use Balsamic vinegar and there is a great (easy) recipe for penne with tomoatoes, rosemary and balsamic vinegar. I love thus book - really glad to have it on hand.

Everything a cookbook should be

A book has to really, really "WOW" me (or thoroughly disgust me) before I am willing to write a review. This cookbook obviously falls into the former category since I gave it five stars, and although it has all of the glowing reports it needs, I feel compelled to add my raves to the rest. I bought this book after my teenage daughter turned vegetarian in the hopes of finding a cookbook that would inspire me to make food that the whole family would enjoy. That means delicious enough that my non-vegetarin kids would eat it, gourmet enough that it satisfies my husband's soul as well as his tastebuds, and simple enough that I don't go off the deep end trying to prepare dinner while simultaneously helping kids with homework night after night. This book fits the bill. The food is authentic, simple, elegant, generally kid-friendly (ok, so I don't make the recipes with mushrooms or eggplant and expect my kids to fall all over themselves vying for seconds), and deliciously soul-satisfying. It is everything I look for in a cookbook and (sadly) very seldom find.

A fantastic Cookbook

First, I'd like to urge the reader below who gave the title a single star to please try another recipe from the book. (Might I recommend the FANTASTIC recipie for baked tomato and potatoes and herbs... Not bland, at all, and it takes perhaps an hour to prepare, and 40 minutes to cook. But pleae start with a Good olive oil, and fresh tomatoes, or you'll be qute dissappointed, good ingredients are ofteen the key to a successful recipe.) I'm a full time student, and I work 35 hours in addition to that, and I never find these recipes too time consuming, (unless of course, I'm tackling lasagne.) This book has been my source for improvisation and inspiration in the kitchen for about a year and a half. It is my favorite cookbook by far, and I use it for special occasions and when I want to impress my friends, many of whom have been to italy, and are suprised at the authentic flavor I am able to produce. However, I would tend to agree with the anonymous reviewer in Seattle when he/she states that the recipes are not always "low fat."

Absolutely Fantastic, My Favorite Cookbook, Inspiring!

I come to you deliriously happy after having eaten Bishop's mozzerella and tomato tart with a basil and garlic crust. My husband had to be physically restrained from eating until he was in pain (I had to whisk the tart off to the kitchen, but he vowed to finish it late tonight). All this and I didn't even make the recipe right! I used canned whole tomatoes sliced (no fresh on hand), dried basil (again no fresh around), and didn't wait the extra hour to let the tart dough rest in the fridge before baking it. No matter, it was extraordinary. I'll need to go into a recovery program if I make it the right way! But this is the beauty of this book. He gives these extraordinary yet simple recipes and encourages you to think for yourself. Like his mentor told him and he passes along to us, take what is simple and good and bring it together. Inspired. This is one of those cookbooks that doesn't just give you recipes but gives you ideas. Bishop also simplifies some recipies that have been intimidating to me. He makes polenta so simple, I have made it twice now while busy doing other things. I just go in and give it a stir every ten minutes. It was lovely. I wanted to make the garlicky greens on the cover of the book, but found I had no chard. I made it with fresh broccoli florets, and it was a pleasure. The instructions for risotto are likewise easy and encouraging. All the recipes in this book can be made without fuss and turn out impressively. This is a cookbook for real people, who don't have time to cook all day, and normal kitchens. This is absolutely my favorite cookbook. I make my first risotto next week!