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• by:
• Editors Of Phaidon Press,

No cuisine is better than Italian at making the most of a huge variety of seasonal vegetables in simple but tasty dishes. Following the phenomenal success of The Silver Spoon, Vegetables from an Italian Garden brims with 400 authentic, easy-to-follow and delicious Italian recipes for everyone’s favorite vegetables, from asparagus to zucchini.

The book is organized by season with each chapter featuring a garden journal and a collection of recipes. Each journal provides readers with profiles of vegetables within that season, highlighting best-known varieties, appearance, storage and preparation and everything you need to know to maximize flavor and nutritional content. With hundreds of authentic and time-honored recipes, Vegetables from an Italian Garden is the quintessential cookbook both for vegetarians and non-vegetarians. Crema Fredda di Cetrioli (Cold Cucumber Cream Soup) makes a fresh summer starter and the Belga Brasata Gratinata in Forno (Oven-Baked Endive Gratin) is a lunch-time favorite. The decadent Pure Tartufato (Truffled Purée Potatoes) and delicious Torta di Cavolfiore (Savoury Cauliflower Pie) are classic comfort dishes for cold days.

Furthermore, a seasonal food calendar, a sowing/harvest chart and directory provide aspiring gardeners with all the tools and information needed to grow their own vegetable garden. Vegetables from an Italian Garden is the definitive guide to harvesting and cooking vegetables like the Italians do, and it's an essential addition to any food-lover’s library.