Download PDF Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles, by Jack Bishop

Download PDF Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles, by Jack Bishop

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Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles, by Jack Bishop

Download PDF Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles, by Jack Bishop

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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

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From Publishers Weekly

"Although I lost seven pounds... while testing these recipes, this is by no means a 'diet' cookbook," says Bishop, author of Lasagna: Classic and Contemporary Favorites and a senior writer for Cook's Illustrated. Maybe not, but it's easy to see why the pounds fell away in this collection of light, sometimes too light, pasta dishes. After starting with an informative discussion on pasta (how to cook it, which shapes work best with which sauces), Bishop addresses vegetables individually in alphabetically arranged chapters, from "Artichoke" to "Zucchini." While chapter headings in cookbooks are often the textual equivalent of muzak, those here are truly informative considerations on their topics, detailing the differences in tough and tender greens or how to determine if fava beans need to be blanched and peeled. Among the many appealing recipes are Caramelized Endive with Parmesan and Cream; Wilted Swiss Chard with Garlic and Ricotta Salata Cheese; Grilled Portobello Mushrooms with Rosemary Puree and Crunchy Potato Croutons with Tomatoes and Parsley Pesto. Others, such as Blanched Carrots and Slow-Cooked Endive with Chives, and Arugula with Cucumbers, Mint, and Lemon Juice, are intriguing preparations for veggies but don't have the heft to stand up to pasta. Copyright 1996 Reed Business Information, Inc.

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Product details

Hardcover: 336 pages

Publisher: William Morrow Cookbooks; 1 edition (April 4, 1996)

Language: English

ISBN-10: 0060174021

ISBN-13: 978-0060174026

Product Dimensions:

7.8 x 1.2 x 9.8 inches

Shipping Weight: 1.8 pounds (View shipping rates and policies)

Average Customer Review:

4.9 out of 5 stars

24 customer reviews

Amazon Best Sellers Rank:

#946,160 in Books (See Top 100 in Books)

What an excellent book! I have tried two dishes so far and both were impressive.The book covers:1. How to make perfect pasta every time,2. What to get for your pantry3. A list of "Low Fat Sauces", "Dairy Free Sauces" and "Quick Sauces"4. Recipes for vegetables from Artichokes to Zucchini (maybe three to six recipes for each vegetables)I look forward to cooking and enjoying the rest of these pasta dishes.

Oh my goodness, this book is fantastic. I doubt there'll be an unappetizing recipe anywhere in it. I've tried three already, and love them! Planning a meal is a breeze: one of these recipes, halved for me because there's just the two of us; a salad; a bottle of wine. Done.The recipes get back to what is most essential about vegetarian cooking: the vegetables. My family makes pasta dishes like these all the time, but we don't have the range, knowledge of ingredients, or the genius for flavoring just right.Most of the recipes use the simplest preparation methods, with only a few herbs, some garlic, great olive oil, and a flawless sense of taste combining. I find it's very easy to choose an appropriate wine with this method of cooking, because I just pair with the main vegetable ingredient, knowing that nothing else in the recipe will compete with it.As a person of Sicilian heritage, I consider pasta my one indispensable food item and could eat it every day. With this book in hand to give me good ideas all year round, I could honestly do that and be happy! I anticipate using this book 2-4 times per week from now on, and never expect to be bored.Jack Bishop's cookbooks have taught me to use enough olive oil. Basically with that one secret, I've managed to improve my results manifold. Don't skimp; use what the recipe calls for. It won't be greasy or heavy, but just perfect.

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 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 sauces1) Chopped broccoli puree with garlic (pg. 65)2) Blanched broccoli with spicy black 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 impress1) 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 black olives and rosemary (pg. 152)4) Steamed green beans with double mushroom sauce (pg. 164)5) Spicy mixed peppers with basil and parmesan (pg. 234)6) Roasted red 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!

Briefly: All the Jack Bishop's recipes (in this and his other books) are clearly written and easy to follow. Jack is knowledgeable and shares the facts (vegetable by vegetable) in a enjoyable, personable way (versus being dry and academic or too casual, either). Among the best features is the fact that most of the ingredients for the sauces are common enough that you're likely to have them on hand so you can whip up a delicious sauce whenever the spirit moves you.

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 color 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.

good book

I am a college student who doesn't like vegetables, and this book prepares them in ways that I enjoy.

love this book!!!

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Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles, by Jack Bishop PDF