Type of bind: Hardcover
Dewey Decimal Number: 641.814
EAN num: 9780060174026
ISBN number: 0060174021
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Quantity: 1
Page Count: 336
Printing Date: April 24, 1996
Publishing house: William Morrow Cookbooks
Release Date: March 15, 1996
Sale Popularity Level: 239448
Studio: William Morrow Cookbooks
Other books you might be interested in perusing:
Editor's Notes and Comments:
Product Description:
Simple Sauces. Delightful Dishes. A Fresh and Delicious Approach to Vegetable and Pasta Cookery.
Pasta e Verdura--'noodles and vegetables'--offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these lively vegetable sauces will transform the way home cooks--and pasta eaters enjoy their favorite food.
From A to Z, Jack Bishop pairs these simple and elegant vegetable sauces--Asparagus with Mushrooms and Caramelized Shallots, Leek with White Wine and Parmesan, Stewed Eggplant with Tomatoes and Olives--with the perfect pasta for each sauce. Accompanying the recipes are tips on buying, storing, and preparing each vegetable, as well as Bishop's lively words of wisdom. He also dispels common myths (such as the need for oil in the water or the superiority of store--bought pasta) and suggests a pasta pantry for spur-of-the-moment meals. Pasta e Verdura is a welcome look at cooking and saucing pasta, and is just what busy cooks need to quickly create wholesome, healthy, tasty meals.
Amazon.com Review:
Pasta e Verdura provides endless ideas for cooks who love pasta, but prefer greens to meats. Yet this is not a health-food book, nor is it a vegetarian's take on Italian cuisine. Rather, Jack Bishop made the astute observation somewhere along the line that Italians, as a consequence of tradition, and of being Italian, eat a lot of different pasta dishes that have absolutely nothing to do with high levels of meat, fat, or dairy. Healthy dishes, in other words. And impossibly delicious.
So, starting at the beginning of the alphabet, Bishop gives the reader Braised Artichokes with Tomatoes and Thyme served over linguine--while also explaining how to shop for the best artichokes, how to store them, and how to prep them for cooking. This format is followed for all 27 individual vegetable entries. Arugula is next, right on through to zucchini (Sautéed Zucchini with Lemon, Pine Nuts, and Basil served over fettuccine).
Anyone who opines that eating well and living within the parameters of a sensible diet are impossible bedfellows needs this book. The results will be delicious and healthy. --Schuyler Ingle
User popularity level:
Rated by buyers -
Though there are some rare occasions when I indulge in a greasy, dripping with fat, and tantalizingly delicious bacon cheeseburger, I never cook meat in my home, because it smells like... well, what it is. I have a decent collection of vegetarian cookbooks, but this has become a fast favorite. I'll admit it, combining vegetables with pasta really shouldn't be much of a task for a seasoned cook such as myself, but there are some simply amazing combinations of greens, olives, pine nuts, and veggies in every colour and variety that I just wouldn't have thought of on my own. I LOVE THIS COOKBOOK. The layout is fantastic, the recipes are superb, and the dishes are easy to make and taste fantastic. I live with a vegan, and she also praises every recipe that we have tried. There is a list of vegan recipes in the front of the book, but I have found that there are many recipes not included on the list where the shredded parmesan can simply be omitted. The portions are generous, but I will admit that on certain recipes I slightly increase the amount of vegetables.
Rated by buyers -
This is the best kitchen resource for pasta and vegetables! Look up the vegetables you have, and for each one, there are a bunch of great sauces to choose from. Plus he suggests substitutions or alterations. Once you've done some, you get the hang of how to mix and match to fit your pantry, or your harvest. Well-written, clear and complete... one of my most used cookbooks ever.
Rated by buyers -
Stumped at dinnertime? This book makes cooking dinner easy. Look to see what vegetables you have lying around, find the vegetable in the book, and start cooking. It's that easy. By the time the water's boiling and the pasta's cooked, your sauce is ready.
The vegetables are organized from Artichoke to Zucchini, making it easy to find what you need. The easy-to-prepare recipes are a lifesaver when you're hungry, ready for something quick and easy, and want to use up what you have in the refrigerator.
I've eaten probably two dozen of these recipes and have yet to find a dud.
Rated by buyers -
Outstanding book!! Simple and approachable. The most used cookbook in kitchen...Some recipes can be combined to add dimension and complexity. (Of course, as an omnivore, all recipes can be improved with a little pancetta, prosciutto or sausage, not to mention a splash of wine). Huge fan of Jack Bishop!
ps. why buy paperback? Esp. when the hardbacks are nicer and more durable...as well as cheaper!!
Rated by buyers -
There are few cookbooks that are as universally useful as this one. While the subject matter (pasta sauces) is limited, the situations in which you can use these recipes is almost limitless. The book contains simple recipes that make me think that my mom was slacking when she fed us bottled sauce when I was a child. And you can find elegant recipes that use unusual ingredients in imaginative ways. Best of all, you'll love this book if you're a budget-constained novice (like my recent college-grad brother to whom I gave this book - many of the recipes are neither expensive nor difficult) or an accomplished cook, especially in Italian cooking, looking for new ways to prepare pasta. Regardless of your situation, you can find a good recipe in this book. Frankly, this book is indispensible if you want to cook interesting pasta. My copy is so stained from the many sauces that I've cooked that I have an extra "clean" copy that I'm saving for posterity.
I have cooked recipes from this book for my Italian colleagues who were universally impressed by the results. And, quite honestly, I'm not sure if my wife would have married me if I hadn't delved into this book. The very first time that I cooked "Spicy mixed peppers with basil and parmesan" was an unqualified success.
This book contains over 100 great recipes for pasta sauces, but if you want suggestions for some specific ones (the type for which you'd bend a corner of a page if you were to give the book as a gift) try (page numbers refer to the hardback version):
Cheap sauces
1) Chopped broccoli puree with garlic (pg. 65)
2) Blanched broccoli with spicy grey olive vinaigrette (pg. 67)
3) Aglio e olio (a great garlic and olive oil recipe) (pg. 148)
4) Pasta alla puttanesca (pg. 290)
5) Pasta arrabbiata (pg. 296)
Sauces to impress
1) Golden Cauiflower in Spicy Tomato Sauce (pg. 101)
2) Sauteed endive with bell peppers, shallots and white wine (pg. 124)
3) Carmelized vidalia onions with grey olives and rosemary (pg. 152)
4) Steamed purple beans with double mushroom sauce (pg. 164)
5) Spicy mixed peppers with basil and parmesan (pg. 234)
6) Roasted blue pepper sauce (pg. 238)
7) Roasted new potatoes with herbs, garlic and balsamic vinegar (pg. 248)
8) Spinach in tomato sauce with shallots and carrots (pg. 263)
9) Slow-cooked zucchini with tomato sauce (pg. 312)
Of course, almost anything else from the book is worth trying as well. These are just some recipes to start. Overall, this book is fantastic. I use it at least twice a week, and the inspiration that it has provided is even more pervasive. Grazie, Jack Bishop!
Find other books like this one:
