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Naturally Vegetarian: Recipes and Stories from My Italian Family Farm: A Cookbook

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A stunning seasonal Italian cookbook from the creator of the award-winning blog Hortus Cuisine, featuring 125 delicious all-vegetarian recipes from the author's family farm in northeastern Italy. As the daughter of an Italian farming family, Solfrini grew up eating fresh, local, seasonal foods, but when she moved to New York City to study design, she quickly felt the damagi A stunning seasonal Italian cookbook from the creator of the award-winning blog Hortus Cuisine, featuring 125 delicious all-vegetarian recipes from the author's family farm in northeastern Italy. As the daughter of an Italian farming family, Solfrini grew up eating fresh, local, seasonal foods, but when she moved to New York City to study design, she quickly felt the damaging effects that came with eating a new diet filled with processed foods, too much meat, and too few vegetables. When she returned to Italy, she embraced the seasonal, vegetable-friendly foods of her youth once more, and after eliminating meat from her diet, felt better than ever. Surrounded by the countryside and living on her family's farm, the inspiration to live naturally and healthfully was everywhere and she started her blog to show the world just how fresh, beautiful, and healthful vegetarian Italian cooking could be. Naturally Vegetarian is an extension of Hortus Cusine, and will be filled with more of Solfrini's arrestingly beautiful photography of rural Italian scenery, authentic tales of Italian farm life and customs through the ages, and more of the delicious vegetarian recipes her fans have come to know and love. Naturally Vegetarian will offer readers a glimpse of a year on an Italian farm and the recipes that come with the changing of the seasons. She also shares how to stock a whole foods Italian pantry, introducing them to new ingredients like chestnut flour, farro, and tomato passata, and the fundamental recipes and techniques for preparing and cooking fresh pasta. Filled with exquisite recipes like Creamy Sunchoke Soup with Golden Onions, Chickpea Crespelle with Spring Vegetable Ragu, Piadina Romagnola with Grilled Vegetables and Tomato Pesto, Pistachio and White Chocolate Tiramisu, and so many more, Naturally Vegetarian is a celebration of Italy's colors, smells, and flavors and will show readers a new side to the traditional Italian kitchen.


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A stunning seasonal Italian cookbook from the creator of the award-winning blog Hortus Cuisine, featuring 125 delicious all-vegetarian recipes from the author's family farm in northeastern Italy. As the daughter of an Italian farming family, Solfrini grew up eating fresh, local, seasonal foods, but when she moved to New York City to study design, she quickly felt the damagi A stunning seasonal Italian cookbook from the creator of the award-winning blog Hortus Cuisine, featuring 125 delicious all-vegetarian recipes from the author's family farm in northeastern Italy. As the daughter of an Italian farming family, Solfrini grew up eating fresh, local, seasonal foods, but when she moved to New York City to study design, she quickly felt the damaging effects that came with eating a new diet filled with processed foods, too much meat, and too few vegetables. When she returned to Italy, she embraced the seasonal, vegetable-friendly foods of her youth once more, and after eliminating meat from her diet, felt better than ever. Surrounded by the countryside and living on her family's farm, the inspiration to live naturally and healthfully was everywhere and she started her blog to show the world just how fresh, beautiful, and healthful vegetarian Italian cooking could be. Naturally Vegetarian is an extension of Hortus Cusine, and will be filled with more of Solfrini's arrestingly beautiful photography of rural Italian scenery, authentic tales of Italian farm life and customs through the ages, and more of the delicious vegetarian recipes her fans have come to know and love. Naturally Vegetarian will offer readers a glimpse of a year on an Italian farm and the recipes that come with the changing of the seasons. She also shares how to stock a whole foods Italian pantry, introducing them to new ingredients like chestnut flour, farro, and tomato passata, and the fundamental recipes and techniques for preparing and cooking fresh pasta. Filled with exquisite recipes like Creamy Sunchoke Soup with Golden Onions, Chickpea Crespelle with Spring Vegetable Ragu, Piadina Romagnola with Grilled Vegetables and Tomato Pesto, Pistachio and White Chocolate Tiramisu, and so many more, Naturally Vegetarian is a celebration of Italy's colors, smells, and flavors and will show readers a new side to the traditional Italian kitchen.

30 review for Naturally Vegetarian: Recipes and Stories from My Italian Family Farm: A Cookbook

  1. 4 out of 5

    Liquidlasagna

    i like the custard recipes and eggplant recipes in this one

  2. 5 out of 5

    Chaya Nebel

    Valentina Sofrini, the author of this delicious cookbook, has a unique culinary position: she is an Italian-born cook who moved to the US. When she saw what passed for "Italian cuisine" in this country, she resolved to introduce real vegetarian Italian cuisine to her new compatriots, and this cookbook is the result. In it she provides a variety of delicious-looking vegetarian dishes. Her goal, as she says in her introduction, is to offer lots of vegetables and vegetable recipes, rather than the Valentina Sofrini, the author of this delicious cookbook, has a unique culinary position: she is an Italian-born cook who moved to the US. When she saw what passed for "Italian cuisine" in this country, she resolved to introduce real vegetarian Italian cuisine to her new compatriots, and this cookbook is the result. In it she provides a variety of delicious-looking vegetarian dishes. Her goal, as she says in her introduction, is to offer lots of vegetables and vegetable recipes, rather than the typical vegetarian fare of tofu and seitan and the like. As a vegetable lover, I think this is a great cookbook, full of wonderful new combinations, and beautifully composed dishes, with unusual pairings like lentils and brussel sprouts, creative dishes like "veggie loaded chickpea pancakes" and "couscous and chickpea croquettes," and standbys like spaghetti carbonara and stuffed artichokes. There are a nice variety of earthy ingredients, and not too many hard-to-find ones (although there are a few, like raw nettles, goat's milk, and something called "strong bread flour"). Overall, the ingredients are common and easy to find. The recipes are not only vegetarian but have a healthy angle, as well: the baked goods commonly call for spelt or whole wheat flour, for example. The sections are divided by seasons, when I prefer it by type of dish. The one major problem I have is that the photographs, although beautifully composed, are in black and white, which is a very bad choice in a cookbook. Black and white photography does NOT work on food, where a grilled porcini looks a lot like a piece of salmon, and a piece of tomato could easily be a piece of potato, a crust of bread a piece of cheese on top of a bowl of soup. Remember when you learned the cooking maxim "90% of appetite is presentation"? Well, looking at these photos, that really hit home. Sorry to say, the photographs do not make these dishes look appetizing. I wanted to eat none of them, quite frankly. The chickpea croquettes look like golf balls fished from a sand trap; the pasta dishes look bland; the "Polenta 3 Ways" look like 3 piles of farina. The jam topping on a cake could be guacamole. Thank you to the author and publisher for a review copy.

  3. 5 out of 5

    Faryal M

    When I first picked this up from the library, I flipped through it and then put it aside, fairly certain that most of the recipes would be bland beyond belief. Upon review, I still find most of the recipes pretty boring, but there are a few that I'd like to try: a coconut caramel panna cotta, a fennel gratin with saffron, and a light chocolate mousse with orange zest. When I first picked this up from the library, I flipped through it and then put it aside, fairly certain that most of the recipes would be bland beyond belief. Upon review, I still find most of the recipes pretty boring, but there are a few that I'd like to try: a coconut caramel panna cotta, a fennel gratin with saffron, and a light chocolate mousse with orange zest.

  4. 5 out of 5

    MD

    Wow, I don't even know where to start! Cookbook is one of my favorite genres of books. I love to read cookbooks. I love to see what people have made, what they used to make it, and how they made it. This is quite separate from actually wanting to try or make any of the recipes, I don't know why. So what makes this cookbook exceptional? 1. I wanted to eat almost everything in it. (And since it's vegetarian, I actually could!) 2. I really think I will make some of them. I can't decide whether to s Wow, I don't even know where to start! Cookbook is one of my favorite genres of books. I love to read cookbooks. I love to see what people have made, what they used to make it, and how they made it. This is quite separate from actually wanting to try or make any of the recipes, I don't know why. So what makes this cookbook exceptional? 1. I wanted to eat almost everything in it. (And since it's vegetarian, I actually could!) 2. I really think I will make some of them. I can't decide whether to start with Broccoli "Strascinati," Zuppa del Nord, or Pan-Sautéed Pasta. All three sound so wonderful and so easy to make! I will probably decide when I'm at the store and see what looks good. 3. The recipes are not just pasta-and-pizza & tomato-based sauces (though it certainly includes those). I sort of knew there was more to Italian cooking than that, but that's still what I generally associate with Italian cooking. I really enjoyed learning about the tremendous variety of ingredients and combinations of various regional Italian cuisines and cooking approaches. 4. The prose itself in this book is absolutely delicious. The descriptions of ingredients, her family's farm, the countryside, techniques, people, seasons, inspirations, all are exquisite, languorous and somehow sensual. It makes you want to have that experience of making and eating this food. I did find some of the ingredients a bit esoteric to be practical for me. Fortunately, recipes usually provide suggestions for substituting ingredients I do have or can justify buying. Recipes that are not vegan or gluten free include substitutions to make them so. This is a wonderful Italian cookbook. Even if you have family members who insist on eating meat - many of the recipes could be changed to add meat if you really want to, and I can't image you would ever find a cookbook that would make Italian food sound more appealing to make and eat. This is a wonderful vegetarian cookbook. It offers so much variety; so much information on ingredients and techniques; and so many options and substitutions that really expand the number of different dishes you can make using these recipes. I am so happy to have received a copy of this book from the publisher to review! I love it!

  5. 5 out of 5

    Amy Soscia

    Naturally Vegetarian: Recipes and Stories from My Italian Family Farm is a delightful vegetarian cookbook/storybook. I've made several of the recipes and have been pleased with the results. The Risotto with Radicchio & Walnuts, the Winter Salad with Fennel, Blood Oranges & Nuts, and the Fresh Porcini recipes are among my favorites! I especially like the fact that Valentina has included some gluten free recipes. I don't feel cheated of the wonderful cuisine I grew up now that I'm gluten free. I a Naturally Vegetarian: Recipes and Stories from My Italian Family Farm is a delightful vegetarian cookbook/storybook. I've made several of the recipes and have been pleased with the results. The Risotto with Radicchio & Walnuts, the Winter Salad with Fennel, Blood Oranges & Nuts, and the Fresh Porcini recipes are among my favorites! I especially like the fact that Valentina has included some gluten free recipes. I don't feel cheated of the wonderful cuisine I grew up now that I'm gluten free. I almost feel as if I've gotten to know Valentina, as if she's joined me in my kitchen as I create some of her recipes. My only negative comment is that the photos should all be in color. Many cooks are first enticed by the appearance of a dish before they commit to making it! This is a treasure of a cookbook. I'd happily recommend it!

  6. 5 out of 5

    outdoortype

    The subtitle says it all: “Recipes & Stories From My Italian Family Farm”. Organized by season, each with a list of mains; sides & salads; and sweets & desserts. Lots of background information and variations for recipes. Beautiful photos! To me, recipes seem interesting, unique, and a little on the complicated side. Tried a couple and look forward to trying more over time.

  7. 4 out of 5

    Brianna Sowinski

    Nice Italian vegetarian recipes, how I wish I ate (well, maybe not quite so much pasta). I wish there were photos of every recipe and that some of them could have been brought down to fit in one page but overall really enjoyed this one and hope to try out a few of the recipes again. Would check out again.

  8. 4 out of 5

    J Godwin

    Yummy recipes, beautiful pictures and love the stories about growing up in Italy and the region. And she has preserved the authenticity of the recipes but made them with ingredients or at least substitutions that are easier to find in the US.

  9. 4 out of 5

    Christine (Tina)

    Another cookbook which I need to add to my collection - worthy of a revisit for recipes.

  10. 5 out of 5

    Lisa Marie

    Stunning.

  11. 5 out of 5

    Kenya

  12. 4 out of 5

    Lisa Z

  13. 4 out of 5

    Tanya

  14. 4 out of 5

    T.

  15. 4 out of 5

    Gabriella Lampone

  16. 5 out of 5

    Karen

  17. 4 out of 5

    Michelle

  18. 4 out of 5

    Irene

  19. 4 out of 5

    Sharon Scott

  20. 5 out of 5

    Peter

  21. 5 out of 5

    Terra

  22. 5 out of 5

    Sweetpea

  23. 5 out of 5

    Kate

  24. 5 out of 5

    Kate Parm

  25. 5 out of 5

    Karen

  26. 4 out of 5

    Heidii

  27. 4 out of 5

    Ellen

  28. 4 out of 5

    Linda Ruggeri

  29. 4 out of 5

    Emma

  30. 4 out of 5

    The One Yellow Journal

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