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Number of Pages: 288
Vendor: Houghton Mifflin Harcourt
Publication Date: 2014
|Dimensions: 10.00 X 7.94 (inches)|
Vegetarian Southwest: Recipes from the Region's Favorite RestaurantsLon WaltersCooper Square Pub / 1998 / Trade Paperback$15.26 Retail:
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The Daniel Fast Made Delicious: Healthy, Dairy-Free, Gluten Free & Vegan Recipes That Taste Great! RevisedJohn Cavazos, Ann Marie CavazosSiloam / 2014 / Trade Paperback$10.99 Retail:5 Stars Out Of 5 1 Reviews
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Cooking Light Pick Fresh Cookbook: Create Big Flavor from 50 Fruits, Vegetables, and HerbsEditors of Cooking Light MagazineOxmoor House / 2013 / Trade Paperback$19.76 Retail:
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Over the ages, resourceful Italian cooks have devised countless ways to prepare vegetables—all incredibly flavorful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of traveling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her family. She encountered still others, including One-Pot “Dragged” Penne, in restaurants and adapted dishes like Romeo’s Stuffed Eggplant from the cookbooks she collects. Many recipes display the Italian talent for making much out of little: Acquacotta, “Cooked Water,” makes a sumptuous soup from bread, tomatoes, and cheese. In keeping with Italian tradition, some dishes contain small amounts of pancetta, anchovies, or chicken broth, but they are optional. Simple desserts—Rustic Fruit Focaccia, Plum Crostata—finish the collection.
Michele Scicolone is the author of The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.