WaPo Dining Editor Joe Yonan Writes about His New Book - Appetito
Italian cuisine, as every good cook knows, is besotted with vegetables (The artichokes! The eggplant! The tomatoes!), so it’s barely a stretch to approach it from a plant-based perspective. That’s one of the reasons I knew there would be a hefty proportion of Italian-style recipes in my new cookbook, Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques. The other main reason, of course, is that I’m similarly besotted with Italian cooking itself. It’s become so ingrained...