Biographical note:
Domenica Marchetti is a published food writer and author of three other Italian cookbooks, including The Glorious Pasta of Italy. She lives in Arlington, Virginia.
Sang An is a Korean-born photographer who specializes in food, interior, and still life photography. He lives in New York City.
Main description:
This book is a tribute to Italy's many glorious vegetables, from the bright, orange-fleshed pumpkins of autumn to the tender green fava beans of early spring. Organized by course, this lavishly photographed cookbook lauds the latest dining trend—the vegetable's starring role at the center of the plate. Cooks of all skill levels will enjoy more than 100 recipes mixing tradition and innovation, ranging from the basics (Fresh Spinach Pasta Dough and Fresh Tomato Sauce) to the seasonal (Spring Risotto with Green and White Asparagus) to savory (Grilled Lamb Spiedini on a Bed of Caponata) and sweet (Pumpkin Gelato). This indispensable recipe collection will appeal to Italian cuisine lovers looking to celebrate vegetables in any meal, every day.
Review quote:
"Domenica Marchetti has created a work of art, just as so many Italian masters who have come before her have done. Fresh vegetables, prepared so beautifully at the peak of ripeness, results in a book you won't want to live without. The really special part is that Marchetti creates a perfect marriage between classic Italian vegetable dishes and the seasonal abundance that is available at your local farmers market. This is truly an inspirational cookbook and one that I will enthusiastically return to for years to come." -- Tracey Ryder, Co-founder, Edible Communities
Review quote:
"The Glorious Vegetables of Italy--glorious indeed! Domenica Marchetti reveals the last, great secret of the Italian kitchen: the abundance and staggering variety of vegetable dishes that Italians enjoy on a daily basis. What's secret? The recipes are not from limited restaurant menus, but from la cucina, the home kitchen. Tha''s where the chickpea, eggplant, fennel and radicchio reign. Domenica, at home in the tradition, reveals all: lore, history, tips, and, best of all, a thousand thrilling tastes from the garden that is Italy."--Frances Mayes, author of seven books on Italy, including Under the Tuscan Sun
Review quote:
"The more you explore the world of vegetable cookery -- whether in China, India, Europe, or the South -- the more you realize that plants are every bit as delicious as meat. Period. Marchetti's Eggplant 'Meatballs' in Tomato Sauce is simply dazzling as proof of concept -- rich, succulent, vibrant, satisfying." -- Cooking Light
