Source: www.amazon.com
PRODUCT DETAILS
- Hardcover: 552 pages
- Publisher: Houghton Mifflin Harcourt; None edition (September 9, 1997)
- Language: English
- ISBN-10: 9781576300442
- ISBN-13: 978-1576300442
- ASIN: 1576300447
- Product Dimensions: 10.5 x 7.4 x 1.6 inches
Recipe to try!
Butternut Squash Soup with Parmesan and Sage
Serves 6
1 medium butternut squash (about 2 1/2 pounds) 2 tablespoons unsalted butter 1 medium onion, chopped 2 1/2 cups homemade vegetable stock or water 1 teaspoon salt Freshly ground white pepper 1/2-3/4 cup whole milk 12 whole sage leaves 6 tablespoons freshly grated Parmigiano-Reggiano cheese
1. Halve the squash and scoop out and discard the seeds and stringy pulp. Use a large knife to cut away and discard the tough skin. Cut the flesh into 1/2-inch chunks. There should be about 6 cups. Set aside.
2. Heat the butter in a medium pot or soup kettle. Add the onion and sauté over medium heat until golden, about 6 minutes. Add the squash and cook, stirring often, for 2 minutes more.
3. Add the stock or water, salt and white pepper to taste. Bring to a boil. Lower the heat, cover and simmer until the squash is tender, about 15 minutes.
4. Transfer the squash mixture to a blender. Add 1/2 cup milk and puree, working in batches. Add more milk if necessary to thin the soup. Adjust the seasonings. (The soup can be refrigerated for 3 days and reheated just before serving.) If necessary, transfer the soup to the pot and reheat.
5. Ladle the soup into warm bowls and garnish each bowl with 2 whole sage leaves. Sprinkle 1 tablespoon of cheese over each bowl and serve immediately.
Excerpted from The Complete Italian Vegetarian Cookbook : 350 Essential Recipes for Inspired Everyday Eating by Jack Bishop and photographed by Anne Stratton. Copyright © 1997. Reprinted by permission. All rights reserved.
Serves 6
1 medium butternut squash (about 2 1/2 pounds) 2 tablespoons unsalted butter 1 medium onion, chopped 2 1/2 cups homemade vegetable stock or water 1 teaspoon salt Freshly ground white pepper 1/2-3/4 cup whole milk 12 whole sage leaves 6 tablespoons freshly grated Parmigiano-Reggiano cheese
1. Halve the squash and scoop out and discard the seeds and stringy pulp. Use a large knife to cut away and discard the tough skin. Cut the flesh into 1/2-inch chunks. There should be about 6 cups. Set aside.
2. Heat the butter in a medium pot or soup kettle. Add the onion and sauté over medium heat until golden, about 6 minutes. Add the squash and cook, stirring often, for 2 minutes more.
3. Add the stock or water, salt and white pepper to taste. Bring to a boil. Lower the heat, cover and simmer until the squash is tender, about 15 minutes.
4. Transfer the squash mixture to a blender. Add 1/2 cup milk and puree, working in batches. Add more milk if necessary to thin the soup. Adjust the seasonings. (The soup can be refrigerated for 3 days and reheated just before serving.) If necessary, transfer the soup to the pot and reheat.
5. Ladle the soup into warm bowls and garnish each bowl with 2 whole sage leaves. Sprinkle 1 tablespoon of cheese over each bowl and serve immediately.
Excerpted from The Complete Italian Vegetarian Cookbook : 350 Essential Recipes for Inspired Everyday Eating by Jack Bishop and photographed by Anne Stratton. Copyright © 1997. Reprinted by permission. All rights reserved.
Editorial Reviews
Review
"Jack Bishop has given us a celebration of vegetables, cooked simply the Italian way. The recipes are enticing, yet totally approachable and generally low in fat. Bishop even manages to demystify risotto and polenta. This book will enable the home cook to get delicious vegetarian dinners on the table every night of the week." -- Sara Moulton, Executive Chef, GOURMET
Product Description
This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy.
From the Inside Flap
This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all.'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.'
Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort.
Serving suggestions for each recipe make planning vegetarian meals easy. You'll find simple pairings like: Penne with Portobello Mushroom Rag, Red Leaf Lettuce, Arugula and Fennel Salad, Potato-Spinach Gnocchi with Pesto and Marinated Tomato and Red Onion Salad.
The 16 chapters include: Antipasto, Soups, Pasta, Rice, Polenta, Gnocchi, Eggs, Legumes, Side Dishes, Panini and Bruschetta, Salads, Pizza, Calzone and Focaccia, Tarts and Tortas and Desserts.
Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort.
Serving suggestions for each recipe make planning vegetarian meals easy. You'll find simple pairings like: Penne with Portobello Mushroom Rag, Red Leaf Lettuce, Arugula and Fennel Salad, Potato-Spinach Gnocchi with Pesto and Marinated Tomato and Red Onion Salad.
The 16 chapters include: Antipasto, Soups, Pasta, Rice, Polenta, Gnocchi, Eggs, Legumes, Side Dishes, Panini and Bruschetta, Salads, Pizza, Calzone and Focaccia, Tarts and Tortas and Desserts.
About the Author
JACK BISHOP is the executive editor of Cook's Illustrated and a principal cast member of the PBS television show America's Test Kitchen. He is the author of The Complete Italian Vegetarian Cookbook and Vegetables Every Day. He edited American Classics and Italian Classics, which won IACP Awards in 2002.
READERS REVIEWS
By: K. Walter
It is clear after using this cookbook that the author is not only an accomplished chef and dedicated vegetarian, but also that he spent time living in Italy (Florence), thoroughly understands the mixture of flavorings in Italian cooking and the importance of fresh ingredients AND is a busy family man who doesn't have hours every night to spend in the kitchen! Whether you are a vegetarian (as I am) or a meat-eater who loves Italian food, this is a must have for your cookbook library. The recipes in this book are incredible and numerous - there are sections for all kinds of Italian specialties, including pizza, risottos, pasta, salads, antipasto, frittatas, legumes, panini, dolci (desserts), vegetable sides and main dishes, etc., etc. For the most part, the recipes are simple to make and not too time consuming and use easily available, fresh and healthy ingredients. Included in the Introduction to the book are suggested menus for varying occasions and seasons. All-in-all one of my favorite cookbooks in my large collection, and one I go to time and time again for delicious, healthful, Italian meals.
By: Steffan
First, I'd like to urge the reader below who gave the title a single star to please try another recipe from the book. (Might I recommend the FANTASTIC recipie for baked tomato and potatoes and herbs... Not bland, at all, and it takes perhaps an hour to prepare, and 40 minutes to cook. But pleae start with a Good olive oil, and fresh tomatoes, or you'll be qute dissappointed, good ingredients are ofteen the key to a successful recipe.) I'm a full time student, and I work 35 hours in addition to that, and I never find these recipes too time consuming, (unless of course, I'm tackling lasagne.) This book has been my source for improvisation and inspiration in the kitchen for about a year and a half. It is my favorite cookbook by far, and I use it for special occasions and when I want to impress my friends, many of whom have been to italy, and are suprised at the authentic flavor I am able to produce. However, I would tend to agree with the anonymous reviewer in Seattle when he/she states that the recipes are not always "low fat."
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