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In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan. Mouth-watering dishes burst with fresh fruits, vegetables, whole grains, nuts and healthy fats like olive oil – all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians too. Now readers can treat themselves to something scrumptious – even if they can’t make it to Italy this year.
Author Biography
Donna Klein, a food writer who has contributed to Washington Post, Vegetarian Gourmet, Veggie Life, Herb Companion, Body and Soul and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.
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