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 flavors 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. Vegeterranean showcases the richness and diversity of modern vegetarian cooking and is a must-have for anyone who wants to perfect the art of preparing fresh, local produce or simply needs inspiration in the kitchen.

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

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 flavors 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. Vegeterranean showcases the richness and diversity of modern vegetarian cooking and is a must-have for anyone who wants to perfect the art of preparing fresh, local produce or simply needs inspiration in the kitchen.

About the Author

Malu Simões da Cunha & Alberto Musacccchio are the owners and proprietors of the Country House Montali, an award-winning hotel and restaurant in the Umbrian hills of northern Italy. Their dream has always been to offer fine vegetarian cuisine, no matter how difficult, how long it takes, or what the cost. Acclaimed chef Simões da Cunha, originally an architect, was born in Brazil but has lived in Italy most of her adult life. Reputedly one of the best vegetarian chefs in the world, she enjoys training young chefs who come from the best culinary schools to learn the secrets of this particular kind of cuisine. Alberto has been in the hospitality business for many years, running a successful pub and vegetarian restaurant from his early twenties onward.