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When Roberta first gave up meat, she discovered that she didn't know how to prepare vegetarian meals that were fulfilling and nutritious. While there were plenty of vegetarian cookbooks out there, they didn't reflect the flavors and techniques she'd grown up with, so she decided to write her own. She wanted to create authentic Italian meals that were meatless and satisfying, and that meant rethinking her favorite recipes from her family and her Italian heritage. Vegetarian Italian: Traditions offers a variety of recipes that range from simple and rustic to nuanced and elegant. So take your senses on a journey of classic and ancient culinary delights as Roberta shares with you the precious offerings of her family and Italian culture.
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Roberta Roberti's passion for writing has beenwith her since elementary school, but her passion for food and cooking is afamily trait. She got her basic culinary skills from her mother and taughtherself the rest when she became a vegetarian in 1992. She launched her ownpersonal chef service, called A Whisk In Time, in 2002 and began a brand newjourney in cooking. Since then, Roberta has graduated from the Chef TrainingProgram at the Natural Gourmet Institute for Health & Culinary Arts. Shealso won a James Beard Scholarship and had a blast doing her internship at theJames Beard House.
Her cookbook, Vegetarian Italian: Traditions, Volume1, is currently available from all online retailers. Volume 2 will be availablein the coming months. She is currently working on two more cookbooks, as wellas a food-related narrative. She is also a fiction writer and has published anovel, novella, and numerous short stories, and has co-edited severalanthologies.
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