Vegan Italian Food

Over 100 Recipes for a Plant-based Feast

Shannon Martinez

$70.95 $64.07

Hardback

Forthcoming
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English

Hardie Grant Books
29 October 2024

TV & celebrity chef cookbooks; Vegetarian cookery; National & regional cuisine

In Vegan Italian Food: Over 100 Recipes for a Plant-based Feast, Australia's number one vegan chef Shannon Martinez celebrates the joys of Italian food in signature riotous style.

Following on from Shannon's bestselling cookbooks Smith & Daughters: A Cookbook (That Happens to be Vegan) and Vegan With Bite, this glamorous guide features more than 100 delicious recipes for comforting classics and modern entertaining that will bring Italy into your kitchen at home.

Discover meat-free versions of delicious antipasti, elegant pastas such as tortellini in brodo, red sauce meatballs (vegan, of course), plus vibrant vegetables, sides, salads and an extensive range of desserts inspired by the world’s favourite cuisine.

A magnificent meat-free celebration of the joy of Italian food – taking style cues from Scarface to La Dolce Vita – Vegan Italian Foodis a party for the ages and one you won’t want to miss.

By: Shannon Martinez
Imprint: Hardie Grant Books
Country of Publication: Australia
Edition: Hardback
Dimensions: Height: 240mm, Width: 210mm, Spine: 21mm
ISBN: 9781743796511
ISBN 10: 174379651X
Pages: 224
Publication Date: 29 October 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Forthcoming

A tour de force in vegetarian and vegan cooking, Shannon Martinez has been a chef in Melbourne kitchens for over 25 years. She is best known as the owner of Australia's most prolific plant-based business, Smith & Daughters, which resulted in the best-selling books Smith & Daughters: A Cookbook (That Happens to be Vegan), Smith & DELIcious: Food From Our Deli (That Happens to be Vegan), and Vegan With Bite. While Shannon eats meat, she has perfected her vegan repertoire and says this is what makes her food taste so good; she aims to replicate the flavours and textures of meat, rather than serving bland, predictable, vegan fare.