Vegeterranean: Italian Vegetarian Cooking

by Malu Simoes

Palace Press | October 2, 2013 | Hardcover

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From the renowned kitchen of Umbria’s celebrated Country House Montali comes Vegeterranean, a collection of gourmet vegetarian dishes steeped in the flavours of Italy and the Mediterranean. These recipes evoke the very essence of the region’s cooking: the heavy fragrance of thyme and rosemary; the sound and smell of shimmering tomatoes; the musky aromas of cinnamon and saffron. Italian classics such as calzone, ravioli, gnocchi, and lasagna are transformed into stylish, contemporary dishes, while recipes such as Spiedini Primavera (Spring Vegetable Skewers) and Cappuccino di Asparagi (Asparagus Cappuccino) take advantage of each ingredient at its seasonal peak. Stock your pantry with homemade sauces, stocks, and pesto, and learn how to make fresh pasta and other essentials with which to prepare vegetarian masterpieces. Chapters on first and second courses, as well as starters, sides, breads, desserts, and even breakfast round out this comprehensive work.

Format: Hardcover

Dimensions: 294 pages, 11 × 8.5 × 0.98 in

Published: October 2, 2013

Publisher: Palace Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1608870790

ISBN - 13: 9781608870790

Found in: Food and Drink

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Vegeterranean: Italian Vegetarian Cooking

by Malu Simoes

Format: Hardcover

Dimensions: 294 pages, 11 × 8.5 × 0.98 in

Published: October 2, 2013

Publisher: Palace Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1608870790

ISBN - 13: 9781608870790

From the Publisher

From the renowned kitchen of Umbria’s celebrated Country House Montali comes Vegeterranean, a collection of gourmet vegetarian dishes steeped in the flavours of Italy and the Mediterranean. These recipes evoke the very essence of the region’s cooking: the heavy fragrance of thyme and rosemary; the sound and smell of shimmering tomatoes; the musky aromas of cinnamon and saffron. Italian classics such as calzone, ravioli, gnocchi, and lasagna are transformed into stylish, contemporary dishes, while recipes such as Spiedini Primavera (Spring Vegetable Skewers) and Cappuccino di Asparagi (Asparagus Cappuccino) take advantage of each ingredient at its seasonal peak. Stock your pantry with homemade sauces, stocks, and pesto, and learn how to make fresh pasta and other essentials with which to prepare vegetarian masterpieces. Chapters on first and second courses, as well as starters, sides, breads, desserts, and even breakfast round out this comprehensive work.
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