Author:Viana La Place Availability:
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Editorial Review:
Since its first publication in 1991, Viana La Place's Verdura has become a much loved classic. And with good reason: Its 300 irresistible 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 much more.The vegetables she explores run from the familiar - artichokes, aubergines, radicchio - to the more exotic, such as chayote, cardoons, and brocciflower. (La Place saute's this cauliflower-broccoli hybrid in garlic and oil, then tops 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 palate.
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
Customer Reviews:
Avg. Customer Rating: 4.5 / 5.0
Great Cook Book:
I bought this book to have more recipes for interesting vegetable dishes. It's a great cook book. The recipes are very interesting and so far I managed to cook a view, and all of them turned out to be very tasty. The recipes are easy to follow. A must have, if you want to put more veggies on the table. The only downside of this book are the missing pictures for each dish. I always like to see how it should look like when it's finished. There are a few pictures, but like I said not for the majority of the... more info
Can't believe I made this myself!:
After having the eggplant torta from this book at a friends house, I immediately went home and ordered the book. I'm working my way through it slowly since I'm not a consistent maker of dinner, but I have used several recipes repeatedly for home and entertaining. The praise has been universal. Having experimented with lots of recipes, it is such a thrill to make something that people rave about and tastes as good as it "sounded." The pasta with fennel (a fresh sauce perfect for summer) is gourmet in quality... more info
Rave Reviews for Fundraiser Menu:
I received this book as a gift from my father because I kept checking it out from the library. This past weekend I used the Risotto with Swiss Chard and Winter Herbs as a stuffing for winter squash and Rapini with Garlic Bread Crumbs as the main course for a fund-raising dinner for 60 at my daughter's high school. The diners absolutely raved about it! The recipes are simple and straightforward and sooooooooooo good. It's one of my favorite cookbooks.
A work of delicious inspiration:
The best book on vegetable cooking I have ever owned, am on to my third copy.All dishes are easy and delicious, her relaxed approach to food is one we should all embrace.
