Pasta e Verdura:; 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles

(New York): Harper Collins Publishers, 1996. First Edition. Hardcover. Very good/very good. Octavo; pp; (x), 326, index; patterned glossy paper covered boards in a pictorial dust jacket; previous owners private stamp on a preliminary;. Simple Sauces. Delightful Dishes. A Fresh and Delicious Approach to Vegetable and Pasta Cookery."Pasta e Verdura--"noodles and vegetables"--offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these lively vegetable sauces will transform the way home cooks--and pasta eaters enjoy their favorite food.From A to Z, Jack Bishop pairs these simple and elegant vegetable sauces--Asparagus with Mushrooms and Caramelized Shallots, Leek with White Wine and Parmesan, Stewed Eggplant with Tomatoes and Olives--with the perfect pasta for each sauce. Accompanying the recipes are tips on buying, storing, and preparing each vegetable, as well as Bishop's lively words of wisdom. He also dispels common myths (such as the need for oil in the water or the superiority of store--bought pasta) and suggests a pasta pantry for spur-of-the-moment meals. "Pasta e Verdura is a welcome look at cooking and saucing pasta."