Cooking Books -> Vegetarian
Verdura : Vegetables Italian Style
La Place, Viana
Published: March 2000
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Since its 1991 publication, Viana La Place's Verdura has become a classic. And with good reason: Its 300 accessible recipes represent the best of the Italian approach to vegetable preparation, an earthy yet spirited technique that celebrates
fresh ingredients simply treated. Many readers have made the book their vegetable cooking bible; those who have not yet added it to their kitchen libraries will want to do so. Contending that eating well-prepared vegetables helps us to appreciate life's
natural cycles, La Place presents recipes for antipastos, salads, soups, sandwiches, pasta, risottos, pizzas, and more. The vegetables she explores run the gamut from the familiar--artichokes, eggplant, radicchio--to the more exotic, such as chayote,
cardoons, and brocciflower. (La Place sautés this cauliflower-broccoli hybrid in garlic and oil, then strews it with pungent provolone.) Other recipes, such as Soup of Dried Fava Beans with Fresh Fennel, Fettucine with Peas, Green Onions, and Mint,
Grilled Bread with Mushrooms and Herbs, and Baked Red Pepper Fritatta, give further evidence of La Place'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 Brioche. With a vegetable and herb guide and an ingredient glossary, Verdura provides comprehensive information while exciting the mind's palate. --Arthur Boehm
From Publishers Weekly
Verdura means vegetables," writes cooking teacher and food columnist La Place ( Cucina Fresca ). It "represents a style of cooking directly related to nature." By scouring the homes and restaurants of Italy, here she proves her case with 250 recipes and
50 menus featuring "vegetables in all their remarkable variety"--antipasti, salads, sandwiches, soups, pastas, risotti, tarts and stews. As in her previous books, ingredients fall into unexpected combinations--carrots with porcini mushrooms,... read more
--This text refers to an out of print or unavailable edition of this title.
An inspired collection of nearly three hundred classic and original recipes, Verdura translates the Italian passion for food into an endless
celebration of vegetables.
"A good salad tomato should be firm, plucked from the vine just before it is fully ripened, and heavy with the spicy scent of its foliage." With exquisite attention to the pleasures of cooking fresh food, Viana La Place
introduces the basic Italian principle of cooking with herbs and vegetables. Many of these recipes pair simple vegetables with unusual preparations, transforming classic dishes into new masterpieces. Here you will discover revelatory antipasti, like Baby
Artichokes Marinated in Lemon and Herbs (Carciofini al Limone e alle Erbe); innovative salads like Romaine and Gorgonzola Salad with Whole Wheat Crostini (Lattuga Romano e Gorgonzola con Crostini al Pone Integrate); and such tantalizing pastas as
Butterfly Pasta with Fennel and Balsamic Vinegar (Forfalle ai Finocchi) and Tiny Pasta with Ten Herbs (Tripolini alle Dieci Erbe)--dishes characterized by their earthy, intense fragrance. Viana La Place's brilliant and original recipes will make Verdura
a permanent guide to cooking vegetables the Italian way in your kitchen.
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