OP: Verdura: Vegetables Italian Style
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William Morrow and Company, Inc., New York, 1991. Hardcover. Near Fine. First printing.
After writing three exceptional cookbooks with co-author Evan Kleiman—Cucina Rustica (1990), Cucina Fresca (1985), and Pasta Fresca (1988)—Viana La Place set out on her own to write her ode to Italian vegetable dishes, Verdura (1991).
Sticking to the ethos of the first three books, La Place here embraces simple preparations that allow quality ingredients to shine. Another admirable and highly useful characteristic of this type of cooking is the ease with which you can prepare ahead and mix and match for dinner parties and grazing tables.
You’ll find salads as simple as raw zucchini, lightly dressed with lemon juice, olive oil, and garlic; showstoppers like black truffle bruschetta; savory bakes like an earthy swiss chard and porcini torino; and vibrant pastas like fettuccine with peas, green onions, and mint. All delightful stuff with enough flair to impress guests without betraying their simplicity.
We’re pleased to offer a Near Fine first printing.
