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| Category: Cooking | |
| About the Book | |
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Free Excerpt From The Book (requires Adobe Acrobat Reader) What, No Meat? Traditional Italian Cooking, the Vegetarian Way is a vegetarian Italian cookbook, but is also a compendium of fascinating information about food, incorporating history and folklore about individual ingredients, stories of origin for particular dishes, the evolution of food and recipe names, and the connection between foods and words/expressions. It explores the role of food in historical events, religious rituals, their uses in aromatherapy and herbal healing, and their place in modern medicine. Folklore and legend are coupled with statistics and facts, and the book helps clear up the concept of vegetarianism by describing its various incarnations. While this book does not claim to be a nutritional guide, it provides some basic information to help readers make good food choices. In addition, the author offers some of her own personal philosophies on cooking and practical information about cooking vegetarian, as well as anecdotes and real cooking experiences.What, No Meat? gives different techniques for cooking vegetables and offers instructions on how to perform specific vegetable preparations. It contains special sections that focus on particular elements, giving some historical background, amusing stories, and practical tips on how to use them. Each main section begins with an introduction that brings you into the world of those foods. The book delivers almost 200 recipes, many being old traditional ones that have been adapted for vegetarians. At the end of all this, readers are met with suggested menus, categorized into everyday meals and various holidays and celebrations. What, No Meat? is for Italian food lovers, whether they are gourmets or novice cooks, vegetarian or not. The recipes in are simple yet elegant, and sprinkled with a few advanced recipes that can pique the interest of more experienced cooks.
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| About the Author | |
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Roberta is a writer whose work has appeared in various publications. She has her own personal chef service, called A Whisk In Time, and is a member of the American Personal and Private Chef Association. She’s taught at The Learning Annex and has worked as a restaurant reviewer. |
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