|Emne||Italy; National & regional cuisine; Vegetarian cookery|
|Se flere detaljer|
Om Duke's Table
An encyclopedic collection of vegetarian recipes from Italylearn how to make all of the classic dishes without meat';Even though man can draw all he needs in the way of nourishment from a mere handful of seeds and fruit, he must not give up a proper meal.' Enrico AlliataEnrico Alliata, the Duke of Salaparuta (1879-1946), was a utopian gourmand and winemaker whoespoused a vegetarian lifestyle and a raw foods diet at a time when the very notion was unheard of. Heworked for decades to systematically re-imagine classic Italian dishes without meat. The result, first published in 1930, is a timeless reference work, with dishes that are surprising, inventive,and often decadent.Early chapters like ';Appetizers and Salads' include recipes for inventive vegetarian sandwiches and crostini, as well as refreshing salads (and even a recipe for simple homemade ricotta cheese). ';Broths and Purees' includes rich and flavorful vegetable broths, hearty purees, and pasta in broth, like vegetarian ';Agnollotti' in broth filled with parmesan and walnuts. The ';First Courses, Pasta Dishes and Timballi' chapter is a comprehensive collection of authentic Italian recipes for gnocchi, risotto, polenta, ravioli, from Risotto ';alla Milanese' with saffron, nutmeg, and parmesan to Sicilian Style Gnocchi, with fried eggplant and tomato sauce. ';Luncheon Dishes, Vegetables, Legumes and Side Dishes' features preparations for eggplant and artichokes, and is a great go-to for quick side dishes and lighter vegetarian meals. His main dishes chapters include a variety of casseroles and souffles, and the Duke even has several preparations for mock meats, such as vegetarian ';Foie Gras Mousse' made with ricotta cheese and black truffles.Much more than a recipe book,The Duke's Table is a major re-discovery anda fascinating look into the philosophy of a food revolutionary who was truly before his time.