The Vegeterranean: Italian Vegetarian Cooking
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Manufacturer: Simon & Schuster Ltd
Publisher: Simon & Schuster Ltd
Author: Malu Simoes, Alberto Musacchio
The Vegeterranean: Italian Vegetarian Cooking Description
Binding: Hardcover
EAN: 9781847371959
ISBN: 1847371957
Label: Simon & Schuster Ltd
Manufacturer: Simon & Schuster Ltd
Book Pages: 292
Publication Date: 2008-03-03
Publisher: Simon & Schuster Ltd
Studio: Simon & Schuster Ltd
EAN: 9781847371959
ISBN: 1847371957
Label: Simon & Schuster Ltd
Manufacturer: Simon & Schuster Ltd
Book Pages: 292
Publication Date: 2008-03-03
Publisher: Simon & Schuster Ltd
Studio: Simon & Schuster Ltd
Editorial Review of The Vegeterranean: Italian Vegetarian Cooking
Customer Reviews of The Vegeterranean: Italian Vegetarian Cooking
Customer Rating:
Review Summary: The best cover ever?
Review: I've never seen such tempting food on a book cover...I just longed to eat it at once! The recipes are all of a high standard, and the photography glorious. I have to admit that I have not warmed to the authors to anything like the same degree: their personal anecdotes seemed smug and self congratulatory, and I won't be booking a holiday with them! The excellent recipes are frequently fairly complex and time consuming, with many stages in each dish, and the book is probably one for the more experienced cook and not for a novice
Customer Rating:
Review Summary: Good recipes, but not vegetarian!
Review: These look like delicious recipes, certainly, and good for anyone wanting to cut back on their meat consumption for health or other reasons.
However the recipes are most emphatically not vegetarian! A quick glance shows many include non-vegetarian cheeses such as Parmesan and Pecorino Romano, which by definition are made with calf rennet and therefore not suitable for vegetarians. There are fairly good veggie alternatives to these cheeses, however the authors seem completely unaware of the whole issue, which makes me question whether they have any understanding of what 'vegetarian' even means.
Customer Rating:
Review Summary: beautiful book
Review: The photos are beautiful, the food amazingly delicious and Malu and Alberto are charming and passionate about what they do. Having been to Montali - it's heaven! The only place i've discovered that i want to return to every year. If you want to cook delicious, gourmet vegetarian food - this book will show you how.
Customer Rating:
Review Summary: Tempering their enthusiasm...
Review: I feel compelled to write a short note to counter some of the enthusiasm of this book's (and the restaurant's) devotees. I have not eaten at the restaurant in Italy, so I can't vouch for its delights, but I ordered this book with some anticipation, and was very disappointed. While it appears that many like the design/photography of this volume, I found it really dated. The colour is over-saturated, the food styling uber-seventies, the format over-large and ostentatious, the paper glossy and off-putting to handle... This, quite apart from the recipes which are over-complicated and old-fashioned looking. They remind me of some 'gourmet' vegetarian food I had in Rome once, which was enough to put me off veggie food for life. So stylised - and not in a good way! For my money, if you want to buy books on gourmet vegetarian food, try Denis Cotter of Cafe Paradiso, Cork, fame. His books are much more beautiful and tactile - and the recipes user-friendly and authentic - not the kind of ponceyness this book tries to proffer.
Customer Rating:
Review Summary: Yummy!
Review: I'm a vegetarian but my husband isn't and it is really difficult to find recipes I can eat but which satisfy him. I bought this book as previous reviews said this will meet this requirement. I think it does and the more I cook from it the more my husband agrees!
The pictures are really inspiring and make you really excited about cooking them. Although some of the ingrediants are impossible to get hold of in my neck of the woods the recipes still seem to work with a few well thought out alternatives and substitutions.
I wasn't too keen on some of the pages dedicated to stories about their life. Quite frankly some of them are a bit too self-congratulatory and remind me of the "hilarious" stories people tell you about people who you have never met and have no inclination to. However, as a cookery book I like it and best of all I the receipes on the whole seem to actually work which is always a bonus for an enthusiatic but unskilled cook like me.
Review Summary: The best cover ever?
Review: I've never seen such tempting food on a book cover...I just longed to eat it at once! The recipes are all of a high standard, and the photography glorious. I have to admit that I have not warmed to the authors to anything like the same degree: their personal anecdotes seemed smug and self congratulatory, and I won't be booking a holiday with them! The excellent recipes are frequently fairly complex and time consuming, with many stages in each dish, and the book is probably one for the more experienced cook and not for a novice
Customer Rating:
Review Summary: Good recipes, but not vegetarian!
Review: These look like delicious recipes, certainly, and good for anyone wanting to cut back on their meat consumption for health or other reasons.
However the recipes are most emphatically not vegetarian! A quick glance shows many include non-vegetarian cheeses such as Parmesan and Pecorino Romano, which by definition are made with calf rennet and therefore not suitable for vegetarians. There are fairly good veggie alternatives to these cheeses, however the authors seem completely unaware of the whole issue, which makes me question whether they have any understanding of what 'vegetarian' even means.
Customer Rating:
Review Summary: beautiful book
Review: The photos are beautiful, the food amazingly delicious and Malu and Alberto are charming and passionate about what they do. Having been to Montali - it's heaven! The only place i've discovered that i want to return to every year. If you want to cook delicious, gourmet vegetarian food - this book will show you how.
Customer Rating:
Review Summary: Tempering their enthusiasm...
Review: I feel compelled to write a short note to counter some of the enthusiasm of this book's (and the restaurant's) devotees. I have not eaten at the restaurant in Italy, so I can't vouch for its delights, but I ordered this book with some anticipation, and was very disappointed. While it appears that many like the design/photography of this volume, I found it really dated. The colour is over-saturated, the food styling uber-seventies, the format over-large and ostentatious, the paper glossy and off-putting to handle... This, quite apart from the recipes which are over-complicated and old-fashioned looking. They remind me of some 'gourmet' vegetarian food I had in Rome once, which was enough to put me off veggie food for life. So stylised - and not in a good way! For my money, if you want to buy books on gourmet vegetarian food, try Denis Cotter of Cafe Paradiso, Cork, fame. His books are much more beautiful and tactile - and the recipes user-friendly and authentic - not the kind of ponceyness this book tries to proffer.
Customer Rating:
Review Summary: Yummy!
Review: I'm a vegetarian but my husband isn't and it is really difficult to find recipes I can eat but which satisfy him. I bought this book as previous reviews said this will meet this requirement. I think it does and the more I cook from it the more my husband agrees!
The pictures are really inspiring and make you really excited about cooking them. Although some of the ingrediants are impossible to get hold of in my neck of the woods the recipes still seem to work with a few well thought out alternatives and substitutions.
I wasn't too keen on some of the pages dedicated to stories about their life. Quite frankly some of them are a bit too self-congratulatory and remind me of the "hilarious" stories people tell you about people who you have never met and have no inclination to. However, as a cookery book I like it and best of all I the receipes on the whole seem to actually work which is always a bonus for an enthusiatic but unskilled cook like me.