Publisher's Synopsis
Lightness, flavour, aroma and eye-appeal are the hallmarks of this series of four books on Italian cuisine. This guide covers a selection of vegetarian recipes, all with the distinct flavour of Italian cookery. Most of the 150 recipes in this book are low-calorie and low-fat and can be served either hot or cold. They range from asparagus for starters, through warming soups, to combinations of pasta and vegetables, delicate dishes of fennel and aubergine, to orange profiteroles and chestnut macaroons.
