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 --This text refers to an out of print or unavailable edition of this title.
" 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, fried yellow peppers with mint. Whimsy is also revealed in recipes for "olive oil from hell" and "angry rice." Mainly, however, common sense and creativity combine forces. The roster of Italian vegetables is well represented, from olives to peppers to artichokes, and now-familiar foods like pasta are given new life (e.g., tubetti with diced tomato and avocado sauce). La Place tells us that "it is through vegetables that I have found my greatest expression." Verdura is the proof. Illustrations not seen by PW. Author tour.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
This was purchased as a bridal shower gift for our future grandniece who is a vegetarian of sorts. The grandnephew likes Italian cooking and this is providing them with a wealth of... Read morePublished on March 20 2002
Verdura is a great book which we have had for years now. Viana has a delightful cooking style which really focuses on the essense of vegitables... Read morePublished on Nov. 21 2001 by Michael D