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

<b>An encyclopedic collection of vegetarian recipes from Italy - learn how to make all of the classic dishes without meat</b><br><br>&quot;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.&quot;<br><b> - Enrico Alliata</b><br><br>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. <br><br>Early chapters like &quot;Appetizers and Salads&quot; include recipes for inventive vegetarian sandwiches and crostini, as well as refreshing salads (and even a recipe for simple homemade ricotta cheese) . &quot;Broths and Purees&quot; includes rich and flavorful vegetable broths, hearty purees, and pasta in broth, like vegetarian <i>'Agnollotti' in broth</i> filled with parmesan and walnuts. <br><br>The &quot;First Courses, Pasta Dishes and Timballi&quot; chapter is a comprehensive collection of authentic Italian recipes for gnocchi, risotto, polenta, ravioli, from <i>Risotto 'alla Milanese'</i> with saffron, nutmeg, and parmesan to <i>Sicilian Style Gnocchi</i>, with fried eggplant and tomato sauce. &quot;Luncheon Dishes, Vegetables, Legumes and Side Dishes&quot; 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 &quot;<i>Foie Gras Mousse</i>&quot; made with ricotta cheese and black truffles. <br><br>Much more than a recipe book, <i>The Duke's Table</i> is a major re-discovery and a fascinating look into the philosophy of a food revolutionary who was truly before his time.