Synopses & Reviews
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.
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
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 tributeAuthor 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
Acknowledgments.
Introduction.
The Italian Pantry.
Kitchen Equipment.
Menus.
Antipasti.
Cheese Antipasti.
Vegetable Antipasti.
Egg Antipasti.
Meat Antipasti.
Seafood Antipasti.
Dips and Spreads.
Bruschetta and Crostini.
Fried Antipasti.
Salads.
Green Salads.
Tomato Salads.
Vegetable Salads.
Salads with Fruit.
Fish Salads.
Dressings.
Soups.
Broths.
Bean, Grain, and Legume Soups.
Vegetable Soups.
Egg Soups.
Meat and Fish Soups.
Sauces.
Tomato Sauces.
Meat Sauces (Ragù).
Other Pasta Sauces.
Sauces for Meat and Fish.
Pasta.
Dried Pasta with Vegetables.
Dried Pasta with Tomatoes.
Dried Pasta with Cheese and Eggs.
Dried Pasta with Meat.
Dried Pasta with Seafood.
Fresh Pasta.
Lasagne.
Stuffed Fresh Pasta.
Fresh Gnocchi.
Other Fresh Pasta.
Rice, Cornmeal, and Other Grains.
Rice.
Cornmeal.
Farro and Barley.
Eggs.
Fried, Poached, and Baked Eggs.
Scrambled Eggs.
Frittatas.
Fish and Shellfish.
Fillets and Steaks.
Whole Fish.
Salted and Dried Fish.
Shrimp, Lobster, and Scallops.
Clams and Mussels.
Calamari, Octopus, and Conch.
Mixed Seafood.
Poultry.
Chicken Cutlets (Scaloppine).
Chicken Parts.
Whole Chicken and Capon.
Turkey, Duck, and Quail.
Meat.
Steaks.
Beef Stews and Braises.
Meatballs and Ground Beef Dishes.
Beef Roasts.
Veal Cutlets (Scaloppine).
Veal Chops.
Veal Stews.
Veal Shanks.
Veal Roasts.
Other Veal Dishes.
Pork Sausages.
Pork Ribs and Chops.
Pork Tenderloins and Roasts.
Lamb Chops.
Lamb Stews and Braises.
Rabbit.
Vegetables.
Artichokes.
Asparagus.
Beans.
Broccoli, Broccoli Rabe, and Cauliflower.
Brussels Sprouts and Cabbage.
Cardoons.
Carrots.
Eggplant.
Fennel.
Green and Wax Beans.
Leafy Greens.
Mushrooms.
Onions.
Peas.
Peppers.
Potatoes.
Tomatoes.
Zucchini and Winter Squash.
Mixed Vegetables.
Breads, Pizzas, Savory Pies, and Sandwiches.
Breads.
Flatbreads and Breadsticks.
Pizzas and Turnovers.
Savory Pies.
Italian Sandwiches (Panini).
Fruit, Ice Cream, and Spoon Desserts.
Fruit Desserts.
Spoon Desserts.
Italian Ices.
Ice Cream (Gelato).
Dessert Sauces.
Cookies, Cakes, Tarts, and Pastries.
Basic Cookies.
Chocolate Cookies.
Nut Cookies.
Plain Cakes.
Cakes with Fruit.
Cakes with Ricotta.
Chocolate Cakes.
Cakes with Dried Fruit and Nuts.
Bread Puddings.
Tarts.
Pastries.
Italian Wines.
Glossary.
Sources.
Bibliography.
Index.
About the Author.