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

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

By:  Jack Bishop

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 sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy.

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  • Format: eBook

  • ISBN-13/EAN: 9780547347998

  • ISBN-10: 0547347995

  • Pages: 552

  • Price: $19.99

  • Publication Date: 09/09/1997

Jack Bishop
Author

Jack Bishop

JACK BISHOP is the executive editor of Cook’s Illustrated and a principal cast member of the PBS television show America’s Test Kitchen. He is the author of The Complete Italian Vegetarian Cookbook and Vegetables Every Day. He edited American Classics and Italian Classics, which won IACP Awards in 2002.
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  • reviews

    "Jack Bishop has given us a celebration of vegetables, cooked simply the Italian way. The recipes are enticing, yet totally approachable and generally low in fat. Bishop even manages to demystify risotto and polenta. This book will enable the home cook to get delicious vegetarian dinners on the table every night of the week." -- Sara Moulton, Executive Chef, GOURMET

  • excerpts

    Butternut Squash Soup with Parmesan and Sage

    Serves 6

    1 medium butternut squash (about 2 1/2 pounds) 2 tablespoons unsalted butter 1 medium onion, chopped 2 1/2 cups homemade vegetable stock or water 1 teaspoon salt Freshly ground white pepper 1/2-3/4 cup whole milk 12 whole sage leaves 6 tablespoons freshly grated Parmigiano-Reggiano cheese

    1. Halve the squash and scoop out and discard the seeds and stringy pulp. Use a large knife to cut away and discard the tough skin. Cut the flesh into 1/2-inch chunks. There should be about 6 cups. Set aside.

    2. Heat the butter in a medium pot or soup kettle. Add the onion and sauté over medium heat until golden, about 6 minutes. Add the squash and cook, stirring often, for 2 minutes more.

    3. Add the stock or water, salt and white pepper to taste. Bring to a boil. Lower the heat, cover and simmer until the squash is tender, about 15 minutes.

    4. Transfer the squash mixture to a blender. Add 1/2 cup milk and puree, working in batches. Add more milk if necessary to thin the soup. Adjust the seasonings. (The soup can be refrigerated for 3 days and reheated just before serving.) If necessary, transfer the soup to the pot and reheat.

    5. Ladle the soup into warm bowls and garnish each bowl with 2 whole sage leaves. Sprinkle 1 tablespoon of cheese over each bowl and serve immediately.

    Excerpted from The Complete Italian Vegetarian Cookbook : 350 Essential Recipes for Inspired Everyday Eating by Jack Bishop and photographed by Anne Stratton. Copyright © 1997. Reprinted by permission. All rights reserved.

Available Resources

Related Categories

  • Format: eBook

  • ISBN-13/EAN: 9780547347998

  • ISBN-10: 0547347995

  • Pages: 552

  • Price: $19.99

  • Publication Date: 09/09/1997

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