ITALIAN VEG COOKING

The Italian diet is one of the healthiest in the world, and vegetables are an important part of that diet. In southern Italy, where meat was not usually available, the Italians prepared vegetarian food with great invention to form the simple, healthy tradition that has now been exported around the world. Emanuela Stucchi is one of a new generation of Italian cooks who are more health and weight conscious than their ancestors and are increasingly turning towards a vegetarian diet. This book takes a look at the richness of Italian vegetarianism, with its array of vegetables, fruits, grains, beans, herbs and seasonings. There are 150 recipes included, in sections covering antipasti, starters, main dishes, side dishes, desserts, breads and sauces. Practical advice is given, with suggestions for menu combinations. There are photographs of a selection of the finished dishes and of various ingredients.