Italian food seems uniquely suited to the vegetarian diet because it utilizes garden-fresh ingredients to their fullest and most delicious potential. Sadly, vegetarian Italian cookbooks are hard to come by, which is why I was so excited about the release of The Duke's Table: The Complete Book of Vegetarian Italian Cooking. I didn't even know the half of it: this book was first published in 1930 by Enrico Alliata, Duke of Salaparuta,and is only now coming out in English. Alliata comes from a wine-making family dating back to the 18th century, and he advocated a vegetarian diet which he believed could prolong human life to 130 years. Additionally, this book is comprised of 1,030 imaginative, healthy recipes, so you get a big piece of history as well as an encyclopedia of Italian vegetarian cuisine.
The Duke's Table: The Complete Book of Vegetarian Italian Cooking Cover Image
ISBN: 9781612191393
Availability: Out of Print in This Format
Published: Melville House - March 26th, 2013

Authors Amanda Hesser and Merrill Stubbs performed a noble deed in compiling The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks (Wm. Morrow, $35). They took submissions from home cooks across the country, tested them thoroughly, and put them all in this volume, organized by season. This book is as good for the budding college-age cook as it is for the longtime chef extraordinaire. For my part (somewhere in between the aforementioned levels of expertise), I like to read myself to sleep with this cookbook, because, guess what?—each recipe is introduced with a brief and elegant blurb from the authors and followed by sections entitled “Tips and Techniques” from the original cook, “About the Cook,” and “What the Community Said” from others who have used the recipe. The value of Food52, like the U.S.A. itself, lies in the diversity of voices it contains.
The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks Cover Image
$35.00
ISBN: 9780061887208
Availability: Special Order—Subject to Availability
Published: William Morrow Cookbooks - October 25th, 2011

I acquired The Country Cooking of Greece (Chronicle, $50) and went wild with it. Within a week I’d made Corfu Zucchini Pie with Tomatoes, Hot Peppers, and Rice; Pasta with Yogurt and Caramelized Onions from Kassos (the kids will love it); and Mushrooms Braised with Green Tomatoes. Author Diane Kochilas has made a book so splendid that you can cook delicious thirty-minute meals, make an elaborate feast all day with your friends, or laze around and read about the wines, cheeses, regions, and history of Greek food. The pictures are tantalizing and numerous, and there are chapters dedicated entirely to artichokes, octopus, rusks, beans, ladera, and other equally wild and crazy ingredients and sub-cuisines. This cookbook is also well suited to the general cookbook-lover, the Grecophile, and the gardener with a surplus of zucchini.
The Country Cooking of Greece Cover Image
By Diane Kochilas, Vassilis Stenos (Photographs by)
ISBN: 9780811864534
Availability: Hard to Find
Published: Chronicle Books - September 19th, 2012