Today we’re celebrating the release of Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary.
In this episode, I take you behind the scenes of the book: how it was born from years of cooking classes, conversations, and questions from students and readers.
This is not a vegetarian cookbook. It’s a book about how we truly cook and eat in Italy, where vegetables are at the centre of the table, shaped by seasonality, simplicity, and everyday habits.
I’ll also share the 5 ideas that define the book and might change the way you cook vegetables at home.
✨ In this episode, you’ll hear about:
- Why vegetables are often missing from Italian restaurant menus
- What “vegetable-forward” really means in Italian cooking
- How Italian home cooking differs from what you see when travelling
- Why overcooking vegetables is sometimes the key to flavour
- How to balance bitterness and make it delicious
- What it means to think of Italian cooking as a “grammar”
- How this book was tested and shaped in real cooking classes
Read more about Vegetables the Italian Way here:
* Vegetables the Italian Way: cover reveal & the story behind the book
* 5 things to know about Vegetables, the Italian way
Find it wherever books are sold, or purchase your copy here:
https://en.julskitchen.com/cookbooks/vegetables-the-italian-way
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe
