Italian Vegetarian Cooking
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Vegeterranean by Malu Simoes
Book DescriptionThiscollection of the best vegetarian recipes from the kitchens of the Country House Montaliis truly inspirational. Here, the Italian classics calzone, ravioli, gnocchi and lasagne are transformed into stylish, contemporary dishes, while Fagottini di Pasta Sfoglia Farcite con Couscous (Puff Pastry Envelopes Filled with Couscous) or Cappucini di Asparagi (Asparagus Cappuccino) reveal just how exciting vegetarian cuisine has become. Recipes are divided into chapters mainly corresponding to courses. The first chapter - Basics - encourages you to make your own sauces, stocks, pesto and other essentials. This is followed by Breakfast recipes that include wonderful fruit dishes and muesli. The 'Antipasti' section has a variety of dishes that stand alone or can be mixed together to make a fun platter. 'Primi', 'Secondi' and 'Dolci' chapters all include unusual and outstanding recipes, including soups, risottos, pasta dishes, tarts and pastries and wonderful desserts. Chapters on Sides and Breads finish the book off with more inspiring ideas. It has recently been announced that Vegeterraneanhas been voted best UK vegetarian cookbook in the prestigious Gourmand 2008 World Cookbook Awards. it has been nominated for the 'Best in the World' award to be announced in May.
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Book DetailsISBN: 9781847371959
(279mm x 216mm x 25mm)
Imprint: Simon & Schuster Ltd
Publisher: Simon & Schuster Ltd
Publish Date: 3-Mar-2008
Country of Publication: United Kingdom
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Author Biography - Malu Simoes
Malu Simones and Alberto Musacchio are the owners of the Country House Montali hotel in Italy. They firmly believe that vegetarian food is something that should be exciting and delicious. Originally an architect, Malu is Brazilian-born but has lived in Italy for most of her adult life. She has also been a vegetarian most of her life and is passionate about gourmet vegetarian cooking. Alberto has been in the hospitality business for many years, running a hugely successful pub and gourmet restaurant from his early twenties onwards.
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