The Complete Italian Vegetarian Cookbook: 350 Essential Recipes For Inspired Everyday Eating by Jack Bishop

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    • Categories: Appetizers / starters; Italian
    • Ingredients: green olives; dried oregano; red onions; bay leaves
    • Categories: Appetizers / starters; Italian
    • Ingredients: thyme; cherry tomatoes; dried red pepper flakes; mozzarella cheese
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: basil; orange peppers; yellow peppers; red peppers; garlic
    • Categories: Appetizers / starters; Italian
    • Ingredients: dried oregano; green olives; eggplants; store-cupboard ingredients; capers; celery; red peppers; canned tomatoes
    • Categories: Appetizers / starters; Italian
    • Ingredients: cucumbers; carrots; fava beans; mixed peppers; olive oil; fennel; celery; Advocaat; radishes; cherry tomatoes
    • Categories: Appetizers / starters; Italian
    • Ingredients: goat cheese; garlic; herbs of your choice
    • Categories: Appetizers / starters; Italian
    • Ingredients: arugula; walnuts; sun-dried tomatoes; Italian bread; parsley; ricotta cheese
    • Categories: Appetizers / starters; Italian
    • Ingredients: ricotta cheese; Italian bread; mint; basil
    • Categories: Appetizers / starters; Italian
    • Ingredients: basil pesto; ricotta cheese; Italian bread
    • Categories: Appetizers / starters; Italian
    • Ingredients: Italian bread; thyme; parsley; black olives; sun-dried tomatoes
    • Categories: Appetizers / starters; Italian
    • Ingredients: basil; Gorgonzola cheese; rustic white bread; pine nuts
    • Categories: Appetizers / starters; Italian
    • Ingredients: thyme; cremini mushrooms; rustic white bread
    • Categories: Appetizers / starters; Italian
    • Ingredients: ground cumin; bay leaves; chickpeas
    • Categories: Appetizers / starters; Italian
    • Ingredients: walnuts; pine nuts; rosemary; almonds; pecans
    • Categories: Appetizers / starters; Italian
    • Ingredients: nutmeg; Parmesan cheese; potatoes; thyme; store-cupboard ingredients
    • Categories: Soups; Italian
    • Ingredients: shallots; store-cupboard ingredients; carrots; parsley; nutmeg

Notes about this book

  • mStudios on February 20, 2011

    Love this book.

  • MHLandSDZ on August 09, 2010

    I use this book all the time. The fresh tomato tart on p 415 is outstanding.

  • pikawicca on July 29, 2010

    Best vegetarian cookbook I own.

Notes about Recipes in this book

  • Roasted zucchini torta with tomatoes and mozzerella

    • MMarlean on August 21, 2011

      I was short on time, so substituted spaghetti sauce for the tomatoes cooked down. Turned out delicious! One guest had recently discovered she was gluten-intolerant and her favorite food was lasagna. This tasted very similar, with zucchini instead of pasta! Delicious. Everyone really liked it. Recipe is definitely one I'll use over and over again.

    • kath on October 23, 2013

      This was absolutely delicious! I also used a jarred marinara sauce (Mezzetta brand). I packed leftover torta to take for lunch and it reheated up nicely. I really looked forward to lunch that day!

  • Polenta with cauliflower and onions

    • Avocet on September 22, 2017

      I added garlic, parsley and Kalamata olives, which perked it up. Otherwise it would have suffered from the blandness macfadden pointed out. I also did not add the butter to the polenta, and I cut the olive oil in half. It was good with those changes. p. 188

    • macfadden on February 15, 2016

      This was not a big hit here. I thought it was a bit bland, and (maybe I used big onions or something, but) I found the quantity of onions overwhelming to the texture.

  • Roasted fennel, carrots and red onion

    • Avocet on September 22, 2017

      Very good, cooks down a lot.

    • macfadden on February 15, 2016

      Delicious. The balsamic vinegar is a great idea. I had no idea how tasty fennel was when roasted, and it went well with the red onions. I would recommend cutting the carrots a bit smaller than Bishop suggests, though; while they were done, they were quite a bit firmer than the other vegetables, and I used pretty small carrots.

  • Roasted asparagus with olive oil

    • EdM on April 28, 2019

      Important to have single layer, no overlap. Remove from roasting pan immediately after done (or, spears continue to cook).

  • Risotto with butternut squash and sage

    • EdM on February 04, 2017

      1. Good squash flavor is a must. Many butternut squashes aren't flavorful. 2. If no homemade veg stock, use 4 c store bought veg stock and 2 c water.

  • Roasted new potatoes with garlic and herbs

    • EdM on February 06, 2019

      New potatoes, not Yukon gold. I made it with alternate herb fresh oregano, as recipe suggested, and delicious.

  • Spring vegetable stew with fennel, carrts, asparagus and peas

    • emiliang on April 06, 2014

      I rarely give out five stars, but this recipe got one. Outstanding combination of spring flavors. My seven-year-old cleaned up his plate and asked for seconds. Use multi-colored carrots if you can find them. Serve with a nice French batard to sop up the juices. If you plan to cook the veggie broth from scratch, plan on spending 1.5+ hours in the kitchen to get this on the table.

  • Frittata with potatoes, onions, and thyme

    • emiliang on July 13, 2013

      First time I made a frittata. Came out excellent! Easier than a quiche and just as flavorful. Didn't have fresh thyme, so I used some fresh oregano. This could easily serve 5 people if accompanied by some bread and salad.

  • Kale and red potato soup with garlic-rubbed croutons

    • emiliang on December 27, 2012

      This is a simple, hearty soup, perfect for a busy weekday. I didn't have time to prepare a quick stock, so I just used water, a bouilion cube, a splash of soy sauce, and a teaspoon or so of porcini powder. The soup was delicious with the garlicky toasts!

  • Risotto with fennel

    • Nancith on November 30, 2017

      Soooo good! Pretty basic risotto recipe, but the fennel, & the Parmesan made for a luscious dish. Definitely on my favorites list.

  • Braised celery with onions and tomatoes

    • Nancith on July 18, 2018

      If you like celery, this is a lovely dish. Simple ingredients combine for a mellow and meltingly flavorful dish. Those who don't like celery, like my hubby, may not be persuaded!

  • Cornmeal biscotti with dried cherries

    • macfadden on February 23, 2017

      I wanted to like these but they were a bit of a disappointment. The amount of salt called for seemed insufficient, but I followed the recipe and did not add more. They tasted under salted. Also, the instructions about how to shape the biscotti are a bit odd if you have any preexisting idea of how they are usually shaped. These are apparently meant to be very short, stubby biscotti, though I'm sure you could shape them any way you wanted. Lastly, I found their crumbly texture, which is apparently the author's intention, to be no great improvement in on the usual biscotti texture. I preferred them soft, after the first baking.

  • Macerated strawberries with balsamic vinegar

    • macfadden on February 26, 2017

      Fantastic, even with mediocre berries. I don't think I'll ever do anything else with strawberries.

  • Spicy lentils with tomatoes and aromatic vegetables

    • macfadden on February 15, 2016

      Often, leftover lentils are not the first things to fly out of the fridge here, but I always look forward to having them for lunch the next day. These are very good. I like it best with French lentils; regular brown ones are a bit drab.

  • Cauliflower frittata with parsley and Pecorino

    • macfadden on March 31, 2017

      Be sure to cut the cauliflower up very small; my flowerets were apparently not small enough and stuck out of the egg mixture quite a bit. It says salt to taste, but I certainly had no intention of tasting bowl of raw eggs for saltiness, so in case anyone else is curious, I found 1/2 tsp. salt about right.

  • Polenta with portobello mushrooms

    • macfadden on March 27, 2017

      This was delicious, and is fine without the cheese and butter if you prefer a vegan version.

  • Butternut squash soup with Parmesan and sage

    • macfadden on February 22, 2017

      This is a very nice soup; it is remarkably creamy considering it only has a bit of milk. As written, I found it a bit too sweet from the squash and added some hot sauce to even things out.

  • Baked Arborio rice with marinated artichokes

    • macfadden on March 28, 2017

      This was a tasty, easy dish. Not quite as creamy as risotto.

  • Risotto with Savoy cabbage

    • macfadden on February 10, 2016

      I had been warned about overcooking cabbage and so was worried that boiling it for 5 minutes and then sauteing it for 15 might fill the house with noxious cabbage fumes, but it didn't and, even if it had, the end result would have been worth it. This was delicious.

  • Risotto with porcini mushrooms

    • macfadden on December 23, 2016

      This was well received by my crew, but I was expecting it to be a bit more flavorful. Maybe some vegetable broth is required in addition to the mushroom soaking water. It was plenty creamy, though, and with a bit of salt was not bad. On the plus side, liked the short ingredient list and simple instructions.

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  • ISBN 10 1576300447
  • ISBN 13 9781576300442
  • Published Oct 09 1997
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin
  • Imprint Houghton Mifflin (Trade)

Publishers Text

This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all.

'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.'

Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort.

Serving suggestions for each recipe make planning vegetarian meals easy. You'll find simple pairings like: Penne with Portobello Mushroom Rag, Red Leaf Lettuce, Arugula and Fennel Salad, Potato-Spinach Gnocchi with Pesto and Marinated Tomato and Red Onion Salad.

The 16 chapters include: Antipasto, Soups, Pasta, Rice, Polenta, Gnocchi, Eggs, Legumes, Side Dishes, Panini and Bruschetta, Salads, Pizza, Calzone and Focaccia, Tarts and Tortas and Desserts.

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