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The Glorious Vegetables of Italy
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.
272 pages, Hardcover
First published August 20, 2013
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Displaying 1 - 11 of 11 reviews
May 8, 2016
Finishing up a couple of reviews for books I have been reading for a while.
I own a fair number of cookbooks, let's just say I'm in the century club. But, most are old and they have been acquired over the last 40-45 years at various places around the world thanks to a long Air Force career. I am also che, err frugal. Many were acquired at book sales or through twenty plus years of sorting books for Friends of the Library. Okay, I am saying this because I am very picky about buying contemporary cookbooks. Having said that, one of the contemporary cookbook authors who really impresses me is Dominica Marchetti. I have her pasta book and it is superb.
Lately, I am more and more into vegetables and am in search of new ways to prepare them. In large part, that is because there are more and more vegetables readily available where I live, especially heritage vegetables. This cookbook treats vegetables extremely well. I knew when I read the ways she treated broccoli and rapini that I wanted this book. As a person who has only mastered the real art of risotto in the past couple years though, it was her recipe for risotto with Spring asparagus that sold me. As I read through that recipe as a somewhat seasoned risotto maker, I thought, "where was this darned recipe when I was a novice?" Dominica writes in clear, precise language. And, although there is an elegance to her food, there is absolutely no pretentiousness. Her focus is exactly where it needs to be, on the food being prepared.
Okay, I am excited about this book and I know I am going to be referring to it a lot as our wonderful farmers' stands begin to fill this season. And, I am salivating at the thought at trying her mom's recipe for Giardiniera.
I own a fair number of cookbooks, let's just say I'm in the century club. But, most are old and they have been acquired over the last 40-45 years at various places around the world thanks to a long Air Force career. I am also che, err frugal. Many were acquired at book sales or through twenty plus years of sorting books for Friends of the Library. Okay, I am saying this because I am very picky about buying contemporary cookbooks. Having said that, one of the contemporary cookbook authors who really impresses me is Dominica Marchetti. I have her pasta book and it is superb.
Lately, I am more and more into vegetables and am in search of new ways to prepare them. In large part, that is because there are more and more vegetables readily available where I live, especially heritage vegetables. This cookbook treats vegetables extremely well. I knew when I read the ways she treated broccoli and rapini that I wanted this book. As a person who has only mastered the real art of risotto in the past couple years though, it was her recipe for risotto with Spring asparagus that sold me. As I read through that recipe as a somewhat seasoned risotto maker, I thought, "where was this darned recipe when I was a novice?" Dominica writes in clear, precise language. And, although there is an elegance to her food, there is absolutely no pretentiousness. Her focus is exactly where it needs to be, on the food being prepared.
Okay, I am excited about this book and I know I am going to be referring to it a lot as our wonderful farmers' stands begin to fill this season. And, I am salivating at the thought at trying her mom's recipe for Giardiniera.
September 5, 2013
This is an incredible cookbook! A friend was over for a visit when this book came in and we oohed and aahed and salivated over the entire thing!! My "to make" list is a mile long with "Capricci with Slow-Roasted Cherry Tomatoes and Cream" at the top of the list. My husband saw the picture and all of us immediately said, "Ooooh! I want to try that!!". The only reason I haven't made it yet is that I haven't found the capricci pasta yet. I know I can make it with something else, but I'd really like to make it exactly as it's listed first. The "Slow-Roasted Tomatoes" are incredible as are the "Baked Delicata Squash with Cream and Parmigiano". Some of these dishes look incredible, but I'm waiting on the autumn veggies to come into season before I dip into those recipes.
The "Gallery of Vegetables" in this book is wonderful. Each vegetable is listed with "Season", "To Clean" and "To Prepare" with all the basic information needed. That alone is great, especially for the vegetables I don't prepare often. Also included is a short section on different herbs, basic ingredients and basic equipment. This is especially helpful for more beginner cooks.
This is a wonderful cookbook that is definitely going on my "favorites" shelf to be used for a long, long time.
I received a copy of this book from Chronicle Books for my honest review. All thoughts and opinions are my own.
The "Gallery of Vegetables" in this book is wonderful. Each vegetable is listed with "Season", "To Clean" and "To Prepare" with all the basic information needed. That alone is great, especially for the vegetables I don't prepare often. Also included is a short section on different herbs, basic ingredients and basic equipment. This is especially helpful for more beginner cooks.
This is a wonderful cookbook that is definitely going on my "favorites" shelf to be used for a long, long time.
I received a copy of this book from Chronicle Books for my honest review. All thoughts and opinions are my own.
May 22, 2015
This delicious book features the bounty of summer in Italy--or from your closest farmers market. The book allows you to be as adventurous or as safe as your abilities or your sources for ingredients permit. Stick to simple cauliflower recipes or delicate salads, or dip into the world of speckled beans and squash blossoms.
The esoteric ingredients are perhaps the book's biggest drawback. Some substitution suggestions would have been welcome. For example, instead of calling for a specific type of bean found only in Italy during a specific season, offer a more basic alternative that will work for palates used to a narrower range.
Regardless, the book is written with passion and precision, and anyone looking to liven up their kitchen with tasty vegetable dishes will find several recipes that can be enjoyed whether they're living in Italy or in somewhere less bounteous.
The esoteric ingredients are perhaps the book's biggest drawback. Some substitution suggestions would have been welcome. For example, instead of calling for a specific type of bean found only in Italy during a specific season, offer a more basic alternative that will work for palates used to a narrower range.
Regardless, the book is written with passion and precision, and anyone looking to liven up their kitchen with tasty vegetable dishes will find several recipes that can be enjoyed whether they're living in Italy or in somewhere less bounteous.
October 20, 2013
This is a beautiful cookbook! As soon as it arrived, I made the Fresh Basil Pesto recipe. It tasted so much better than the recipe that I had been making for 30 years! I can't wait to try the other recipes. And I can't wait for Ms. Marchetti's next book.
January 21, 2014
Beautiful, simple Italian recipes I can't wait to try.
January 2, 2016
This is, essentially, a home-cook-friendly vegetable-centered book of comfort food, and at that it is one of the best (and most beautiful).
February 11, 2014
Excellent recipes that are very easy to make. Love how easy it is to leave out the meat in many recipes to make the dishes vegetarian.
February 19, 2014
I love reading cookbooks and this one did not let me down. Yum!
December 29, 2017
This is a beautiful book filled with lovely photography and delicious recipes. The Gallery of Italian Vegetables in the front of the book is worth what the book cost - very informational. There are enough little side stories prefacing the sections and recipes to make this cookbook a fun read as well. I am so glad that I bought this book!
May 27, 2015
This book was being offered on BookBub for less than 2 dollars so I got it digitally, something I never do with cookbooks. However, this time I did because it has been a while I wanted to look at this book, and trying for cheap like this seemed great, AND I can try a few recipes.
Well, I haven't yet tried any recipes (sorry, but I find it SO hard to use an ebook to cook from) but I know for sure I will be buying this in paper. Absolutely. These are not vegetarian recipes, but the recipes - as a wholeM - do not focus on meat, but rather on the vegetables and the meat is the "sugar on top", so to speak (yuk). All kinds of ways with veggies in pasta salads, green salads, tarts, tosses, what have you.
I think the selling point for me - and what I look forward to trying - are the recipes in the first chapter which are listed as basic must-have-in-your-repetoire recipes like a basic pie crust, pesto, tomato sauce, and several more.
The reason I only gave the book 4 stars is because I haven't actually tried the recipes yet. It has those stars, though, because after all these years of home cooking and reading recipe books, I'm pretty sure the recipes will be at the very least good. How good, well, that's in the actual trying.
Mmmmmmmmm..... Italian food and wine.... mmmmm .... and maybe a time travel book.... :-D
Well, I haven't yet tried any recipes (sorry, but I find it SO hard to use an ebook to cook from) but I know for sure I will be buying this in paper. Absolutely. These are not vegetarian recipes, but the recipes - as a wholeM - do not focus on meat, but rather on the vegetables and the meat is the "sugar on top", so to speak (yuk). All kinds of ways with veggies in pasta salads, green salads, tarts, tosses, what have you.
I think the selling point for me - and what I look forward to trying - are the recipes in the first chapter which are listed as basic must-have-in-your-repetoire recipes like a basic pie crust, pesto, tomato sauce, and several more.
The reason I only gave the book 4 stars is because I haven't actually tried the recipes yet. It has those stars, though, because after all these years of home cooking and reading recipe books, I'm pretty sure the recipes will be at the very least good. How good, well, that's in the actual trying.
Mmmmmmmmm..... Italian food and wine.... mmmmm .... and maybe a time travel book.... :-D
February 23, 2014
Just wish that I could easily obtain these veggies.
Displaying 1 - 11 of 11 reviews