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The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts

by

The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts Cover

 

Synopses & Reviews

Publisher Comments:

Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual and#8220;crockpotand#8221; fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.
and#160;
Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, and#8220;stir-crazyand#8221; dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.

Synopsis:

Traditional and contemporary Italian recipes for vegetarian and nearly vegetarianand#160;dishes from the author of The Italian Slow Cooker.

Synopsis:

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.

Synopsis:

America's favorite cooking method, the slow cooker, applied to America's most popular cuisine, by an award-winning authority on Italy.

Synopsis:

Celebrate Italian cooking with this authoritative and engaging tribute

Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler's odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion.

About the Author

Michele Scicolone is the author ofandnbsp;The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.andnbsp;

Table of Contents

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

Product Details

ISBN:
9780547909165
Author:
Scicolone, Michele
Publisher:
Houghton Mifflin
Author:
Stratton, Ann
Author:
Bishop, Jack
Subject:
Italian
Subject:
Cooking and Food-Italian
Edition Description:
Trade Cloth
Series:
1,000 Recipes
Publication Date:
20140331
Binding:
HARDCOVER
Language:
English
Illustrations:
Fulll-color photos throughout
Pages:
336
Dimensions:
10 x 7.94 in

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Related Subjects

Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Regional and Ethnic » Italian
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Featured Titles » General

The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts New Hardcover
0 stars - 0 reviews
$30.00 In Stock
Product details 336 pages Houghton Mifflin Harcourt (HMH) - English 9780547909165 Reviews:
"Synopsis" by , Traditional and contemporary Italian recipes for vegetarian and nearly vegetarianand#160;dishes from the author of The Italian Slow Cooker.
"Synopsis" by ,
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.
"Synopsis" by ,
America's favorite cooking method, the slow cooker, applied to America's most popular cuisine, by an award-winning authority on Italy.
"Synopsis" by ,
Celebrate Italian cooking with this authoritative and engaging tribute

Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler's odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion.

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