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The Romagnolis' Meatless Cookbook

Romagnoli, Margaret; Romagnoli, G. Franco

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ISBN 10: 0316755648 / ISBN 13: 9780316755641
Published by Little, Brown and Company 1976-01-01, 1976
Condition: Very Good Hardcover
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0316755648 Signed by author's on half-title page, Stated 1st Edition, Fine/Very Good DJ in Mylar, dustjacket has short tear at bottom edge with piece of clear tape over it, tiny tear & rubbing at head of spine, rubbing at corners & edges, in new Mylar, price intact, clean text, square corners. .Carefully packaged to protect the corners. Bookseller Inventory # 011006

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Bibliographic Details

Title: The Romagnolis' Meatless Cookbook

Publisher: Little, Brown and Company 1976-01-01

Publication Date: 1976

Binding: Hardcover

Book Condition: Very Good

Dust Jacket Condition: Dust Jacket Included

Signed: Signed by Author(s)

Edition: 1st.

About this title

Synopsis:

La cucina di magro (in rough English "the thin kitchen") dates from the fourth-century Catholic precept of ritual abstinence from meat. Predictably, given Italian ingenuity and love of a good meal, cooks of the past 1600 years have developed a mouth-watering repertoire of savory meatless dishes. Although abstinence has been made voluntary, the meatless kitchen continues to thrive, thanks to its advantages in cost, healthfulness, and versatility in the selection of courses. Not strictly vegetarian (it makes excellent use of fish and eggs), unconnected with macrobiotics or weight loss, far from ascetic, THE ROMAGNOLIS' MEATLESS COOKBOOK simply presents 206 of the most tempting, nourishing recipes imaginable: Risotto with Spring Vegetables, Mushroom Lasagne, Fresh Tuna with Green Sauce, Artichoke Pie, Vermicelli Streetwalkers' Style, Peaches in White Wine, and more. Amid this abundance of first and second courses, salads and vegetable side dishes, antipasti and desserts, the absent guest--meat--will never be missed. The Romagnolis' clear, encouraging text and precise photographic instructions (on such delicate and perplexing topics as the cleaning of squid) will convince even the most timid cook to give these recipes a try. They make the invitation to join them in their cucina di magro irresistible, enticing every appetite with this culinary reward: "At the end of a well-orchestrated meal, no matter how simple or rich, you and your guest should stand up and say, 'Ah that was a performance! Encore!'"

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