Join us on a literary world trip!
Add this book to bookshelf
Grey
Write a new comment Default profile 50px
Grey
Subscribe to read the full book or read the first pages for free!
I want to read the book!
All characters reduced
Verdura - Vegetables Italian Style - cover

Verdura - Vegetables Italian Style

Viana La Place

Publisher: Grub Street Cookery

  • 1
  • 1
  • 0

Summary

“A wonderful cookbook with the very best authentic Italian recipes . . . Flick through it and you can feel immediately transported to a table under an olive tree” (The Sunday Tribune).   Named One of the Top 100 Cookbooks of the Last 25 Years by Cooking Light!  Verdura has become a classic that readers turn to as their vegetable cooking bible—with irresistible recipes representing the best of the Italian approach to vegetable preparation, an earthy yet spirited technique that celebrates fresh ingredients simply treated.   Contending that eating well-prepared vegetables helps us to appreciate life’s natural cycles, Viana La Place presents recipes for antipastos, salads, soups, sandwiches, pasta, risottos, pizzas, and much more. The vegetables she explores run from the familiar—artichokes, aubergines, radicchio—to the more exotic, such as chayote, cardoons, and brocciflower. (Sautée her cauliflower-broccoli hybrid in garlic and oil—then top it with pungent provolone!) Other recipes, such as Soup of Dried Broad Beans with Fresh Fennel; Fettucine with Peas, Spring Onions, and Mint; Grilled Bread with Raw Mushroom Salad; and Baked Red Pepper Fritatta; give further evidence of the author’s original yet thoughtful way with the earth’s bounty.   Desserts are also included, among them Watermelon with Bittersweet Chocolate Shavings; Grilled Figs with Honey and Walnuts; and Lemon Granita and Brioches. With a vegetable and herb guide and an ingredient glossary, Verdura provides comprehensive information while exciting the palate.  
Available since: 05/30/2008.
Print length: 400 pages.

Other books that might interest you

  • Intermittent Fasting - cover

    Intermittent Fasting

    Laura Wilson

    • 0
    • 0
    • 0 
    Revolutionary Cookbook Teaches You How To Lose Seventy-Nine Pounds WithoutCounting Calories Or Fancy Diets.Wouldn't you ratherChange WHEN you eat instead of WHAT you eat.Count kilograms lost instead of calories consumed.Enjoy your favorite food while losing weight.Melt away belly fat instantly and with half the effortrequired by most diet plans.Get ready to change everything you thought you knew about weight loss. In thismust-read guide, diet planning expert Dr. Laura Wilson teaches all you need to knowabout lectins, and how to avoid them via intermittent fasting for powerful andactual weight loss results.Wouldn't I essentially be starving myself?Picture a car at the gas station, with the nozzle steadily pumping gas intoits tank non-stop. Eventually, there will be an overflow which won't do yourwallet any good. Your body is a lot similar to that car, in the sense that ifyou continuously pump it full of lectins, there's going to be an overflow in theform of excess weight.The solution?An incredibly amazing technique in women's health and wellness called IntermittentFasting(IF), which serves as a capping limiter for all that food, and keeps youat an optimal, healthy, weight; in conjunction with minimal levels of exercise.This book will show you:The Various Types of Fasting (Intermittent, Alternate-day, and Extended fasting).The Incredible Benefits Of Intermittent Fasting.The Possible Bottlenecks That WILL Sabotage Your Results, If IF is Done Incorrectly!If you want to be healthy, fit, and hit your goal weight now, take a stepforward by Ordering this book today, and you can start shedding unwanted fat inas little as 30 days!
    Show book
  • How to Be a Bourbon Badass - cover

    How to Be a Bourbon Badass

    Linda Ruffenach

    • 0
    • 0
    • 0 
    A fun, informative, and approachable guide to bourbon—full of recipes, photos, historical anecdotes, and more—from the founder of Whisky Chicks.There is no right or wrong way to drink bourbon—it’s delicious in a cocktail, straight up, on the rocks, or with a splash of soda. You will never know which is your way until you try them all, and Linda Ruffenach is here to guide you on your own personal bourbon adventure. In How to Be a Bourbon Badass, Ruffenach captures the storied history of America’s native spirit, explains the process of making liquid gold, throws in a dash of personal anecdotes, and offers top-notch cocktail, dinner, and dessert recipes for the novice and connoisseur alike. From tales of legendary master distillers to stories of women whose lives were changed through badass bourbon confidence, and from classic recipes like the bourbon highball to fresh twists like strawberry bourbon lemonade with rosemary, Linda Ruffenach will redefine your perceptions of bourbon and those who savor it. Your journey to becoming a bourbon badass begins here.
    Show book
  • The Mighty Gastropolis: Portland - A Journey Through the Center of America's New Food Revolution - cover

    The Mighty Gastropolis: Portland...

    Karen Brooks, Teri Gelber,...

    • 0
    • 0
    • 0 
    “Explore[s] the ingenious outsider cooks, the obsessive impulses, and the raging gustatory dishes behind America’s newest food capitol.” —Mike Thelin, commentator for Unique Eats and co-founder of Feast Portland 
 
The Mighty Gastropolis goes deep behind the scenes to explore the kitchens, personal lives, and mindsets of Portland’s celebrated cooks to chronicle, with humor and panache, a people’s army of maverick chefs, artisans, obsessives, farmers, food carters, and plucky pioneers who have created a risk-taking, no rules food town unlike any other: one that is exporting its culinary ethos, innovations, and sensibilities to America’s gastronomic power zones in New York, LA, Chicago, and countless other cities that are coming under its spell: a spell and culinary imagination that, according to Bon Appétit Restaurant and Drinks Editor, Andrew Knowlton, emanates from “a city thriving with creativity, passion, and an anything-goes attitude for all things edible.”  
 
In this book, you will learn, ingredient by ingredient, experiment by experiment, dish by dish, how Portland’s culinary cognoscenti have re-imagined and reconfigured restaurant culture for modern times and established a new paradigm for how to succeed in the fiercely competitive, no-chops-barred worlds of both hi- and lo-fi dining. The result, as Thomas Lauderdale, founder of Pink Martini, explains, “is a hilarious, heart-warming, punk-rock portrait of a daringly creative Mecca showing the rest of America a better way to eat—and live.”  
 
This is a landmark contribution to the literature of food. And, perhaps best of all, the book’s recipes are roadmaps to rarified states of gastro-nirvana.
    Show book
  • Kombucha - Healthy recipes for naturally fermented tea drinks - cover

    Kombucha - Healthy recipes for...

    Louise Avery

    • 0
    • 0
    • 0 
    Want a healthy gut? Then brew and drink your own naurally fermented kombucha – it is packed full of probiotics and is thought to improve digestion and boost the immune system.
Louise Avery is one of London's best-connected kombucha producers and the owner of LA Brewery. Here she reveals her tried-and-tested recipes that use the freshest produce to create truly delicious fermented teas.
Starting with an explanation of exactly what kombucha is, Louise then offers information on the types of tea you can use to flavour your kombucha, the health benefits of drinking it and the essential equipment you will need to brew your own.
Next, she presents a step-by-step process for brewing kombucha, bottling and storing and controlling the yeast. Recipes are then organized by type of base: Fruit, with recipes for Blood Orangeade, Pear and Ginger Tea; Vegetable, including Striped Candy Beetroot and Lime, and a Virgin Mary. Flower has ideas for Hibiscus Kombucha and a Hoppy Pale Ale, while Herb, Spice and Tea is where things heat up with Lemongrass Tea and two Turmeric Immune Boosters as well as Jasmine Kombucha and a Lychee Basil Mojito.
    Show book
  • Picking Pinot Noirs from Burgundy - Vine Talk Episode 103 - cover

    Picking Pinot Noirs from...

    Vine Talk

    • 0
    • 0
    • 0 
    Stylish, trend-setting, and bold, Vine Talk's host Stanley Tucci invites a panel of celebrity friends to join him for engaging conversation and blind taste-tests from different selections of world famous wineries each week. Regardless of personal expertise, all can enjoy the intriguing dialogue from each diverse panel.A Hachette Audio production.
    Show book
  • Teal's Health Guide - Here is what really makes us healthy and awake - cover

    Teal's Health Guide - Here is...

    Teal Kimball, Teal

    • 0
    • 0
    • 0 
    Let me help you have a better understanding and navigate the health food world of specifications when you’re looking for vital health advice. 
I wrote this book after a ten-year journey of health issues, Concerned about my life and well being I stood up and changed my whole life. My experience of eating the wrong food led me to a life of bad health at the time. I have overcome “Colitis” intestinal issues and was finally cleared of it, it took me 10 years to figure our dieting was affecting my health and I was dying from the inside out. 
  
For the last 4 years, I have worked on health by changing what I consume both solids and liquids, and my experience has proven that a vegetarian diet along with basic raw foods such as vegetables and fruits are the key to your health. I have dramatically changed my health diet over 15 times and now I can share my knowledge with you, so you don’t have to suffer as I have. I wrote this simple book for my readers to understand that health begins with the things we consume on the daily basis, with such healthy and raw foods we can achieve everything we desired by concentrating on life happiness instead of health issues.
    Show book