Bryanna Clark Grogan is no light-weight vegan chef; she has authored half a dozen cookbooks. Her book Nonna's Italian Kitchen (Book Publishing Company, 1998, ISBN 978-1570670558) explores traditional Italian cooking with a unusual twist: all the recipes from gelato to pizza are free of all animal ingredients.

Overview

There is an extensive introduction to Italian food, explaining its history, the used ingredients and the differences between the regional cuisines. It is clear the author knows what she's writing about. The history of many of the dishes is also described. This is the kind of a cookbook that can be read in bed, not only in the kitchen (just be careful not to drool on the pillow!).

Everything in the book is very well explained, including the ingredients of each recipe - what can be substituted and what cannot. In general the ingredients are simple and most of them should be easy to find. No store-bought vegan cheeses or mock meats are needed. Obviously the freshest and highest quality vegetables should be used for the best results.

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