The Duke's Table : The Complete Book of Vegetarian Italian Cooking

A major re-discovery: an authentic and complete guide to vegetarian Italian cuisine ... First published in 1930, The Duke’s Table is a massive compendium of vegetarian recipes from Italy and throughout the Mediterranean. The brainchild of Enrico Alliata, the Duke of Salaparuta, a utopian gourmand and winemaker, the book contains 1,030 recipes. Though much Italian fare is organically vegetarian, Alliata worked for decades to systematically re-imagine classic Italian dishes without using meat, creating a timeless encyclopedic reference work for vegetarians. Alliata, who wrote against the “dietary orthodoxy of the day,” was a vocal advocate for a vegetarian diet, which he believed, much in advance of early dietitians, led to a longer, healthier life. Much like The Silver Spoon (first published in Italy in 1950, and in the U.S. in 2005), the book is unique in its scope and scale: its recipes are imaginative, playful and healthy—and all designed for family-style serving. An Encyclopedic Collection Of Vegetarian Recipes From Italy—learn 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 Alliata Enrico Alliata, The Duke Of Salaparuta (1879-1946), Was A Utopian Gourmand And Winemaker Who Espoused A Vegetarian Lifestyle And A Raw Foods Diet At A Time When The Very Notion Was Unheard Of. He Worked 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 Soufflés, 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 And A Fascinating Look Into The Philosophy Of A Food Revolutionary Who Was Truly Before His Time. First published in 1930, this collection features more than one thousand vegetarian recipes from Italy and the Mediterranean.