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May 11, 2007 02:59 PM

Complete Italian Vegetarian Cookbook

Could you please share your favorite recipes from this Jack Bishop Cookbook? I was finally able to get it from the library, and I'm eager to start trying some of the recipes. There are so many that look good, I'd love some help!!

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  1. I love this book. Here are some dishes we've made a lot or at least liked a lot if only made once or twice:

    From soups: Summer tomato, carmelized leek, and bread soup; creamy carrot soup

    From pasta: Linguine with crushed gren and black olives; whole wheat spaghetti with spicy broccoli and pecorino; orecchiette with peas, ricotta, and parmesan;

    From risotto: everything. This is the book that actually got me started on risotto. I think I'll make it with asparagus tonight (just picked up 3 beautiful pounds at the farmers' market). Oh...the risotto cakes stuffed with mozzarella. Yum.

    From polenta: with cauliflower and onions, with garlicky greens, with lentils in tomato sauce, with bell peppers

    From legumes: Sicilian chickpeas with escarole and carmelized onions; tuscan-style baked cannellini beans with rosemary and garlic; mashed fava beans and potatoes with greens

    From veggie main courses: potato and tomato casserole with olives and herbs; spring vegetable stew

    From veggie sides: slow-browned carrots with butter; spicy cauliflower simmered in red wine; braised celery; swiss chard with raisins and almonds; braised fennel;

    From salads: roasted beet salad; grated carrot salad; marinated cauliflower salad with olives;

    From tarts: actually haven't made any of these but have meant to--thanks for the prompt

    From desserts: pine nut macaroons; creamy rice pudding cake

    Now after listing all of those, I will tell you that I frequently don't use the recipes in this book. They are, for the most part, fairly basic recipes. I often use it for ideas and branch off from there. Of course, I probably needed the recipes much more when I got it 10 years ago. At that time, I'd never made risotto or polenta, had not developed by adoration of cauliflower, and was very stuck in a tomato sauce rut.

    Enjoy! Let us know what you try.

    1 Reply
    1. re: debbiel

      Wow!! Thank you so much, Debbiel, for your great list. Now I'm even more eager to tackle the recipes. It looks like there is an endless supply of good ones in the book.
      Thanks, again, debbiel, and I will report on my attempts.

    2. love thepolenta & portabello mushrooms, the giandujua gelato is great, there's a chickpea 'salad' type dish I love (with sun dried toms). I've cooked more from it but don't have it in front of me. i agree, bottom line, I really like the book and have found all of the recipes I've tried to be good (note to self, try the linguine with crushed green and black olives!)

      1. Just thought I would bump this up again. I made the golden risotto with carrots and peas tonight. It was absolutely wonderful. I picked up shelling peas from the farmers' market on Saturday and used those. No local, new carrots though. Still, the taste was great. The peas get added in right at the end. They were warm but a bit crunchy. We really liked that. Half of the liquid is carrot juice, giving it a really nice flavor.

        I hope you're enjoying your exploration of this cookbook bxgirl. Thanks for your original post, which prompted me to get the book back out.

        4 Replies
        1. re: debbiel

          I hate to be such a pest, but you have been so wonderful and enthusiastic, that I am going to bother you, yet again, with a question.
          I looked at the recipe for the carrot risotto you mentioned, and I'm wondering where you got 3 cups of carrot juice? I do no have a juicer, and, to go to a health food store(here in New York) and buy three cups of carrot juice would be pretty expensive.
          So, what did do for the carrot juice?
          Thanks again. You have been terrific.

          1. re: bxgirl

            Hi bxgirl,
            I was actually able to buy a quart of carrot juice in my regular (not health food store) grocery store. I don't recall how much it cost. Without carrot juice, I would suggest using a very light vegetable stock. If you make one yourself, you might up the carrots in it. I think I've also seen a pea and spring onion broth recipe lately, that might work as well. You won't have the same golden color but it should still taste great.

            1. re: debbiel

              Once again, thanks, thanks thanks, for your swift and helpful response. I really think I'm going to be on the search for carrot juice, and I'll report as to how my risotto turns out.
              I really appreciate all your help.

              1. re: bxgirl

                No problem bxgirl. I hope the cooking goes wonderfully.