{"product_id":"9781612191393","title":"The Duke's Table: The Complete Book of Vegetarian Italian Cooking","description":"\u003cp\u003e\u003cb\u003eAn encyclopedic collection of vegetarian recipes from Italy—learn how to make all of the classic dishes without meat\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“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.”\u003cbr\u003e\u003cb\u003e —Enrico Alliata\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eEnrico 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. \u003c\/p\u003e\u003cp\u003eEarly 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 \u003ci\u003e‘Agnollotti’ in broth\u003c\/i\u003e filled with parmesan and walnuts.  \u003c\/p\u003e\u003cp\u003eThe “First Courses, Pasta Dishes and Timballi” chapter is a comprehensive collection of authentic Italian recipes for gnocchi, risotto, polenta, ravioli, from \u003ci\u003eRisotto ‘alla Milanese’\u003c\/i\u003e with saffron, nutmeg, and parmesan to \u003ci\u003eSicilian Style Gnocchi\u003c\/i\u003e, 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 “\u003ci\u003eFoie Gras Mousse\u003c\/i\u003e” made with ricotta cheese and black truffles.  \u003c\/p\u003e\u003cp\u003eMuch more than a recipe book, \u003ci\u003eThe Duke's Table\u003c\/i\u003e is a major re-discovery and a fascinating look into the philosophy of a food revolutionary who was truly before his time.\u003c\/p\u003e","brand":"Melville House Publishing","offers":[{"title":"Default Title","offer_id":47049582608624,"sku":"9781612191393","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781612191393_p0.jpg?v=1763841150","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781612191393","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}