{"product_id":"vegana-italiana-traditional-italian-the-plant-based-way-a-vegan-cookbook","title":"Vegana Italiana: Traditional Italian the Plant-Based Way; A Vegan Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in Brooklyn, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. When Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way. With tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, Vegana Italiana includes delicious recipes like: The Basics: Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli; Antipasti: Bruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini; Insalata e Verdure: Caprese, Peppas, and Stuffed Artichokes; Soups and Stews: Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup; Pasta: Spinach Ricotta Cannelloni, Pesto Calabrese, and Cacio e Pepe; Secondi: Eggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto; and Dolci: Tiramisu, Panna Cotta, and Lemon Mint Granita. Complete with gorgeous full-color photography taken at Pura Vita, Vegana Italiana is your ultimate guide to vegan Italian cooking\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Part love letter to Italy, part encyclopedia of plant-based technique, \n\u003ci\u003eVegana Italiana\u003c\/i\u003e is a joyous celebration of food, family, and heart. I want to make everything in this book!\" \n\u003cb\u003e--Joanne Molinaro, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Korean Vegan\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"I've had the pleasure of eating Chef Tara's delicious recipes for years, and I'm so excited she is now sharing them with the world! Her passion for good food (the best Italian food), friends, and family, and her compassion for animals and the planet are unmatched!\" \n\u003cb\u003e--Tabitha Brown, actress, media personality, and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This cookbook is a revelation! As a longtime fan and patron of Pura Vita restaurant, I am delighted that Tara has now made her innovative, fun, and delicious Italian vegan fare available to everyone! Tara's recipes elevate vegan home cooking to an entirely new level. I'm looking forward to working my way through the whole book!\" \n\u003cb\u003e--Michael Imperioli, Emmy-winning co-star of \u003ci\u003eThe Sopranos\u003c\/i\u003e and \u003ci\u003eThe White Lotus\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tChef \n\u003cb\u003eTara Punzone\u003c\/b\u003e is an Italian American from New York who has thrived on a vegan diet for over thirty years. In 2018, Tara opened Pura Vita West Hollywood, the first 100% plant-based Italian restaurant and wine bar in the United States. She is also the winner of the National Award for \"Chef of the Year\" by \n\u003ci\u003eVegOut Magazine\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eGene Stone\u003c\/b\u003e has written 50 books on a wide variety of subjects, but recently he has concentrated on writing (under his own name, as a co-writer, or as a ghostwriter) about plant-based diets and their relationship to animal protection, health, and the environment. These books include such titles as \n\u003ci\u003eForks Over Knives, 72 Reasons to Be Vegan, How Not to Die, Living the Farm Sanctuary Life, Eat for the Planet, The Engine 2 Diet, \u003c\/i\u003eand \n\u003ci\u003e Animalkind.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNATIONAL BESTSELLER - Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Part love letter to Italy, part encyclopedia of plant-based technique, \u003ci\u003eVegana Italiana\u003c\/i\u003e is a joyous celebration of food, family, and heart. I want to make everything in this book!\"--Joanne Molinaro, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Korean Vegan\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eEver wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, \n\u003ci\u003eVegana Italiana\u003c\/i\u003e, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. \n\u003cp\u003e\u003c\/p\u003eWhen Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way. She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family. \n\u003cp\u003e\u003c\/p\u003eWith tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, \n\u003ci\u003eVegana Italiana\u003c\/i\u003e includes delicious recipes like: \n\u003cp\u003e\u003c\/p\u003e- \n\u003cb\u003eThe Basics: \u003c\/b\u003e Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli \n\u003cbr\u003e- \n\u003cb\u003eAntipasti: \u003c\/b\u003eBruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini \n\u003cbr\u003e- \n\u003cb\u003eInsalata e Verdure: \u003c\/b\u003eCaprese, Peppas, and Stuffed Artichokes \n\u003cbr\u003e- \n\u003cb\u003eSoups and Stews: \u003c\/b\u003e Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup \n\u003cbr\u003e- \n\u003cb\u003ePasta: \u003c\/b\u003eRavioli Pomodoro, Pesto Calabrese, and Cacio e Pepe \n\u003cbr\u003e- \n\u003cb\u003eSecondi: \u003c\/b\u003eEggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto \n\u003cbr\u003e- \n\u003cb\u003eDolci: \u003c\/b\u003eTiramisu, Panna Cotta, and Lemon Mint Granita \n\u003cp\u003e\u003c\/p\u003eComplete with gorgeous full-color photography taken at Pura Vita, \n\u003ci\u003eVegana Italiana\u003c\/i\u003e is your ultimate guide to vegan Italian cooking.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Punzone, Tara\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Rodale Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-10-07\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Vegan|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking, Italian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.35 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593736173\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593736173\u003c\/p\u003e","brand":"Rodale Books","offers":[{"title":"Default Title","offer_id":51110237339926,"sku":"SP-9780593736173","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593736173_spiral.png?v=1774948073","url":"https:\/\/lusper.myshopify.com\/products\/vegana-italiana-traditional-italian-the-plant-based-way-a-vegan-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}