Glorious Vegetables of Italy

Description

This book is a tribute to Italy's many glorious vegetables, from the bright, orange-fleshed pumpkins of autumn to the tender green fava beans of early spring. Organized by course, this lavishly photographed cookbook lauds the latest dining trend-the vegetable's starring role at the center of the plate. Cooks of all skill levels will enjoy more than 100 recipes mixing tradition and innovation, ranging from the basics (Fresh Spinach Pasta Dough and Fresh Tomato Sauce) to the seasonal (Spring Risotto with Green and White Asparagus) to savory (Grilled Lamb Spiedini on a Bed of Caponata) and sweet (Pumpkin Gelato). This indispensable recipe collection will appeal to Italian cuisine lovers looking to celebrate vegetables in any meal, every day.

Domenica Marchetti Arlington, VA Domenica is the author of three cookbooks from CB: The Glorious Soups and Stews of Italy, Big Night In and The Glorious Pasta of Italy. She has written articles and recipes for The Washington Post, Food and Wine, Fine Cooking and Cooking Light and on Leite's Culinaria and NPR's Kitchen Window among others.

Domenica Marchetti has created a work of art, just as so many Italian masters who have come before her have done. Fresh vegetables, prepared so beautifully at the peak of ripeness, results in a book you won't want to live without. The really special part is that Marchetti creates a perfect marriage between classic Italian vegetable dishes and the seasonal abundance that is available at your local farmers market. This is truly an inspirational cookbook and one that I will enthusiastically return to for years to come. -- Tracey Ryder, Co-founder, Edible Communities The more you explore the world of vegetable cookery -- whether in China, India, Europe, or the South -- the more you realize that plants are every bit as delicious as meat. Period. Marchetti's Eggplant 'Meatballs' in Tomato Sauce is simply dazzling as proof of concept -- rich, succulent, vibrant, satisfying. -- Cooking Light The Glorious Vegetables of Italy--glorious indeed! Domenica Marchetti reveals the last, great secret of the Italian kitchen: the abundance and staggering variety of vegetable dishes that Italians enjoy on a daily basis. What's secret? The recipes are not from limited restaurant menus, but from la cucina, the home kitchen. Tha''s where the chickpea, eggplant, fennel and radicchio reign. Domenica, at home in the tradition, reveals all: lore, history, tips, and, best of all, a thousand thrilling tastes from the garden that is Italy. --Frances Mayes, author of seven books on Italy, including Under the Tuscan Sun