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What, No Meat? Traditional Italian Cooking the Vegetarian Way

Category:
Author: Roberta Roberti
ISBN: 978-1-934452-45-5
Original Region: United States
Original Language: English
Publication Date: 2010
Publisher:
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When I first gave up meat, I discovered I didn't know how to prepare vegetarian meals. It became necessary to learn how to make a variety of dishes so I wouldn't drown in pasta with marinara sauce; as much as I love it. Most of the recipes in this book are easy and can be made in a short amount of time. A few recipes require a little time and patience, but as my family-and probably yours-can tell you, some of the best things in life are worth waiting for. Or, as Julia Child put it, "Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, well, so is the ballet." So pour a glass of wine (or tea, as the case may be) and take your senses on a journey of classic and ancient culinary delights. I share with you the precious offerings of my family and our culture.

About the Author:

Roberta Roberti ’s passion for writing has been with her since elementary school, but her passion for food and cooking is a family trait. She got her basic culinary skills from her mother and taught herself the rest when she became a vegetarian in 1992. With absolutely no culinary training, she had the audacity to launch her own personal chef service, called A Whisk In Time in 2002 and joined the American Personal and Private Chef Association. Roberta is the published author of articles and short stories, in print and on-line. She has written for Luxury Travel Advisor, Travel Agent, Sallys-place.com, Epicurean.com, Link-Up, Evanescence, Food-Writing.com, Not for Tourists Guide to Brooklyn 2007, Go Brooklyn (in The Brooklyn Paper), and Home-Based Travel Agent, and she wrote a monthly column for Suite101.com, called “Food as Natural Remedy,” for two years.

Reviews:

“A friendly and informative approach to Italian vegetarian cooking with well-written recipes for weekday and weekend meals using readily available ingredients.” — Gina Marie Miraglia Eriquez, Food Editor, Gourmet Magazine

"‘What, No Meat?’ is a keeper. Which means, I’m NOT lending it to ANYBODY. I don’t care how long we’ve been friends, or how we’re related!" – Judith Kingsbury, Savvy Vegetarian

"In What, No Meat? Traditional Italian Cooking, the Vegetarian Way, author Roberta Roberti not only shares her Italian-American family’s treasured classic recipes with the world, she has written an entertaining text around them which reveals the historical and nutritional significance of the ingredients. Her fun facts about everything from anisette to zeppoles will make for delicious dinner conversation, while her book also offers many tips for the beginner, including no-nonsense instructions about how to steer clear of food prep pitfalls and valuable recommendations about storing leftovers." — Lisa J. Curtis, Editor, GO Brooklyn

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