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Popular vegan chef and winner of the Food Network’s Cupcake Wars Chloe Coscarelli digs into her Italian roots to create more than 150 recipes inspired by the most popular cuisine in the world.
If you think a healthy vegan diet means giving up pasta in creamy sauce, cheesy pizza, and luscious tiramisu, think again! Following her hit cookbooks Chloe’s Kitchen and Chloe’s Vegan Desserts, Chef Chloe goes to her family’s homeland to veganize its time-honored delicacies—and add some distinctively delicious twists.
Sumptuous mains like Butternut Ravioli with Brown Sugar and Crispy Sage and Red Wine Seitan on Ciabatta let you show off your kitchen skills, and her inventive pizza creations include Crumbled “Sausage” and “Mozzarella” Pizza as well as Butternut Squash, Caramelized Onion, and Apple Pizza. And vegans can once again enjoy comfort favorites with Chloe’s Potato Gnocchi, Lasagna Bolognese, and Eggplant Parmesan. Known for her surprising twists on favorite desserts, Chloe’s got your classics covered with Chocolate-Dipped Almond Biscotti and Italian Wedding Cake, and she turns up the dial with new delights like Mint Chip Gelato Sandwiches, Banana Coffee Cupcakes, and Pomegranate Mint Italian Soda—sure to win over omnivores, vegetarians, and vegans alike. Chloe also includes directions for making her recipes allergy- and gluten-free so that you can feast on all your favorite foods, no matter your diet.
With fresh vegan takes on classic Italian cuisine illustrated by gorgeous full-color photographs throughout, and her bright and lively personality on every page, Chloe takes you on a delectable trip to Italy—one you’ll want to go on again and again! Buon appetito!
- Sales Rank: #17127 in Books
- Published on: 2014-09-23
- Released on: 2014-09-23
- Original language: English
- Number of items: 1
- Dimensions: 9.13" h x .80" w x 7.37" l, .0 pounds
- Binding: Paperback
- 288 pages
Review
“Patrons looking for easy, unprocessed vegan versions of their creamy Italian favorites finally have the book they’ve been waiting for.”
(Library Journal Starred review)
About the Author
Chloe Coscarelli recently took home first place in the Food Network’s Cupcake Wars, making her the first vegan ever to win on a Food Network competition. Chloe is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC and the University of California, Berkeley. She has also completed Cornell University’s Plant-Based Nutrition program based on Dr. T. Colin Campbell’s The China Study. She lives in Los Angeles.
Excerpt. � Reprinted by permission. All rights reserved.
Chloe’s Vegan Italian Kitchen
Most helpful customer reviews
84 of 88 people found the following review helpful.
Chloe's books are the BEST vegan cookbooks you can own. A league all of their own....SO GOOD!
By DMC
This has very quickly become my favorite, best vegan cook book I own (and I own A LOT). Chloe is just amazing - her other two books were among my favorites as well, but she has outdone herself with this one! Let's get down to it: I've made five different recipes from this book so far:
First one I made was the Spicy Tomato Soup. DELISH! Perfect blend of heat and flavor -- and so easy! I will be making this MANY more times.
Second one I made was the Penne with Sun-Dried Tomato Cream Sauce. I could have eaten the entire pot. Just SOOOOO good! Loved it. And again, EASY to make!
Third one I made was the Cavatelli with Broccoli. Now, I have made my own version of this many times, but I am not a chef by any means, and my kids would eat it and say it was good - but they both agreed that THIS one was my BEST by far, and I totally agree with them. Such a simple dish, but I never quite knew how to put it together like Chloe does. SO EASY, SO GOOD.
Fourth one I made, just last night, was the Pumpkin Soup. I didn't have any brussel sprouts so I just left that part out (although I'm sure it's awesome). The soup was amazing! My girlfriend said it was her new favorite thing I've made. I can see making this MANY times this fall....DELISH!
Finally, this morning I made the Tuscan Tofu Scramble. Again, I've made many tofu scrambles, and again, Chloe is right when she says this one is the BEST! It really is, wow, don't know why, but just so good! Better than any other I've ever made. Must be the sun-dried tomatoes. And Chloe's magic.
Anyway, do yourself a favor and BUY THIS BOOK IMMEDIATELY. And get her other ones too. Chloe is amazing, her food is fantastic, very easy to put together, and just turns out incredible! Plus I love looking at her gorgeous smiling face every time I go to make something! :-))
Seriously - get this book. She's the best vegan cookbook author out there - her food is amazing and easy to do. And really, her other books are amazing too.
Thank you Chloe! Keep putting out books, I will keep buying them first thing!
68 of 74 people found the following review helpful.
Easy to Make Vegan Food!
By Tim Clifford
I'm one of those vegans who isn't much of a cook. With this book, I really don't have to be. The recipes are mostly quite easy to make, and the ingredients are those found in any supermarket.
When I think Italian food, it's mostly either basic pasta with marinara sauce or something made with packaged vegan cheese. This book is like a wonderland of Italian cooking for those of us who choose to avoid animal products. Every sort of food is here, from appetizers to desserts (Chef Chloe won the Food Network's Cupcake Wars with her Raspberry Tiramisu recipe, which is included here), and from pizzas to pastas. What a treat!
I have a feeling that this is going to become a classic of vegan cooking and a staple in every vegan kitchen. Chef Chloe has done it again! Compliementi! Buon Appetito!
39 of 42 people found the following review helpful.
Divine!
By Teddy
I have tried several recipes in the book and have taken photos of how they turned out for me. Please note, I am a good cook but not a professional chef. I am much slower in the kitchen then professionals and my presentation could definitely use some work. The following photos are just to give you an idea of how some of the recipes turned out. The book itself has a lot of beautiful photos of many of the recipes within.
Since Bill and I are both over 50, our metabolisms have slowed down, luckily our appetites have slowed down as well. We will always be vegan foodies but it doesn’t take as much to fill us up. In fact, when we go out to eat, most of the time we share an entr�e. By contrast, in our younger years we called ourselves “vegan vacuums”. LOL! So, soup and salad makes a nice winter meal for us.
The following are the soup recipes I made:
I love tomato soup and this recipe is my new favourite! It was very easy to prepare and along with a basic salad, made a nice lighter meal for Bill and I. It is also a very inexpensive soup to make for those on a budget and it sure beats the leading name brand of canned tomato soup, by a mile!
Here’s another soup that clearly beat out canned soup. Actually, I won’t eat canned soup. Soup is one of the easiest things to cook and is so much better home made! Okay, so I know the picture doesn’t do it justice but believe me when I say it was divine!
This time of year is perfect for squash soups! When Bill and I first started dating, he told me he loved pumpkin but hated Brussels sprouts. Well, it turned out that he had only had the frozen over cooked variety. LOL! When they are fresh and roasted, he agrees, they are delicious. This soup recipe is another keeper.
I also made the Cauliflower Soup With Pesto and Shells, except I didn’t make the pesto. It’s hard to get nice looking fresh basil this time of year and it was not in good shape at the store. We both loved this soup as well.
So, Bill and I give all 4 of the soups that I mae from this cookbook a 5 out of 5!
Now for the Pastas’ of which I made two. First I made the ‘Mama’s Spaghetti and Meatballs. I have to say that the meatballs were a bit difficult to get right. I followed the directions exactly but they turned out mushy on the inside. I had leftovers that I hadn’t cooked, so the next time I made them, the “batter” had been refrigerated. After I fried them, I put them in an oven at 350 degrees for about 15 minutes and they turned out much better. The pasta sauce is from a jar which she has you doctor up a bit. Overall, this was a good dish and I would make it again.
Another nice winter dish we enjoy is polenta. Like soup, polenta feels like a warm hug to me. Chef Chloe’s recipe is by far the creamiest I have ever made and along with the roasted veggies made it such a treat!
There are some things that I like to keep a lot of in my pantry and that includes a variety of pastas and risotto. If I don’t know what to cook one day, I can always come with with a pasta or risotto dish. We really enjoyed the Risotto in this cookbook! Bill said that it was my best ever. Though the recipe called for fresh shitake mushrooms, I used dried that I reconstituted and it turned out fine. Neither one of us felt like making a special trip to the grocery store we knew carried fresh. We usually only go to that store when we have other things planned in that neighbourhood as well. We try to be as environmentally friendly with our car as possible.
Our friends invited us over for dinner and as usual, I offered to make dessert. I had been wanting to try out the Chocolate Cherry Coffee cake recipe and decided it would be a good time to try. So, the recipe called for fresh or frozen cherries, which I didn’t have. However, during berry season I buy fresh berries and freeze them to have all year long. I decided to use blueberries. The recipe also called for chocolate chips and in hindsight, I would have preferred to use raspberries or omit the chocolate chips. You couldn’t taste the blueberries in it because the chocolate was too dominant.
Okay, so we actually had the Marmalade Pancakes twice. Once for a Sunday brunch with hash browns and vegan sausage and once as a dessert. Both times they were delicious!
Overall, this cookbook is a winner. I just have a couple small complaints. It assumes that you have a pasta maker and an ice cream maker. I have a lot of appliances and gadgets in my kitchen. However, I don’t have an industrial sized kitchen and there are a few things I don’t have. I have contemplated getting both an ice cream maker and pasta maker but have weighed how often I think I would actually use them versus, how much room they would take up. I would have loved to make the raviolli but it requires a pasta maker. I would also caution that while most of the recipes are easy to prepare, there are a few that are not for beginners.
I think that this cookbook has great recipes that are sure too please anyone’s palette, even meat eaters. Most of the recipes are easy to prepare and use readily available ingredients. Above all, they are wonderful! With the holiday season upon us, I have to say that Chloe’s vegan Italian Kitchen would make an excellent gift for anyone who love to cook and eat great meals!
I am giving it a 4.5/5 just because the meatballs have a bit of room for improvement. Otherwise it would have been a perfect score!
If you are wondering why this review seems a bit fragmented, it is because I originally wrote it for my website and had taken photos of just about everything I made. This review went perfect with the photos. You can read it on my website: http://theteddyrosebookreviewsplusmore.com/2014/11/review-chloes-vegan-italian-kitchen-by-chloe-coscarelli.html
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