Beyond excited! You had me when you announced you were working on a new cookbook. Then you revealed that there would be a chapter on preserving. And now that you've explained how you build your menus--which is exactly how I build mine--I will definitely pre-order.
Yay! So glad to know that you build your menu in exactly the same way. I am sure you will find loads of inspiration from it. Thank you for preordering it!
I just found you yesterday as I listened to your conversation with Domenica Marchetti (whom I love) and subscribed right away. Like you, I am not a vegetarian, but I love vegetables. I’m looking forward to all of the recipes, although I know we may have difficulty finding some (such as Treviso radicchio) in the US.
Congratulations Giulia and Tommaso! I will preorder and look forward to the new book in April. When we made a simple salad of fennel and oranges in our class I was blown away, as I’d never eaten raw fennel. I can’t wait for more discoveries in your book. 🤗
Elated for you! This looks like an excellent book. Being brought up vegetarian in a time when it’s wasn’t cool and options were few, I learned to love vegetables. The fact that others now understand is me saying…welcome to the club 🤭☺️
I’ll be purchasing as soon as it’s released- I know it’s gonna be a winner 🏆
Che bello ragazzi ! So già che mi piacerà un sacco ! Che bello mostrare i mille modi di preparare le verdure - un ingrediente cosi importante nella cucina italiana, come lo dici tu. Non vedo l'ora !
We saw the same thing recently in Portugal, where we stayed for a couple of months. Markets full of lovely vegetables, but hardly anything on the menus. Not to speak of the salads they serve. Really unimaginative.
Beyond excited! You had me when you announced you were working on a new cookbook. Then you revealed that there would be a chapter on preserving. And now that you've explained how you build your menus--which is exactly how I build mine--I will definitely pre-order.
Yay! So glad to know that you build your menu in exactly the same way. I am sure you will find loads of inspiration from it. Thank you for preordering it!
I just found you yesterday as I listened to your conversation with Domenica Marchetti (whom I love) and subscribed right away. Like you, I am not a vegetarian, but I love vegetables. I’m looking forward to all of the recipes, although I know we may have difficulty finding some (such as Treviso radicchio) in the US.
Hello Annette, so nice to have you here! I tried to give as many tips as possible regarding substitutions.
It’s beautiful Juls. Congrats
thank you so much Hetty for your encouraging words, and for the continuous inspiration. You are the queen of vegetables to me!
Happy to wear that crown and share the vegetable mantle with you Juls x
So excited for this!
This looks amazing, Giulia - giant congratulations!!!
Thank you so so much, Leslie! I can't wait for this book to get into people's kitchens! :) Long live vegetables!
Congratulations Giulia and Tommaso! I will preorder and look forward to the new book in April. When we made a simple salad of fennel and oranges in our class I was blown away, as I’d never eaten raw fennel. I can’t wait for more discoveries in your book. 🤗
Thank you, Eileen! If I remember well me made a couple of recipes from the book during our masterclass, so you already had a tasty preview!
Elated for you! This looks like an excellent book. Being brought up vegetarian in a time when it’s wasn’t cool and options were few, I learned to love vegetables. The fact that others now understand is me saying…welcome to the club 🤭☺️
I’ll be purchasing as soon as it’s released- I know it’s gonna be a winner 🏆
thank you, Nadine! you are SO right! and it would be so much easier to have a more plant-based diet if we all realize how good vegetables can be!
Congratulations Giulia x
thank you, Irina! (P.S. I hope to see you in the afternoon to bake panforte!)
Ancora congratulations! :)
grazie Giovanna!
Yay! So exciting and so happy for you! I can't wait to dive into this!
thank you, Lisa!
Che bello ragazzi ! So già che mi piacerà un sacco ! Che bello mostrare i mille modi di preparare le verdure - un ingrediente cosi importante nella cucina italiana, come lo dici tu. Non vedo l'ora !
grazie di cuore, Gaël!
Hooorah! Congratulations Giulia, such great news
thank you so much, Mark! I hope you will like it even just a fraction of how much I love you book on vegetables!
Artichokes.
Congratulations on the new cookbook.
there are a couple of recipes with artichokes, and one is a recipe I LOVE!
So excited for this! Pre ordering now and can't wait for April when my copy arrives.
Thank you so much, Lauren! it will be the longest four months!
Congratulations! What a good idea. Like you, I also plan meals based on what I find at the farmer's market.
thank you so much, Dianne! I can't wait to know what you think of it
We saw the same thing recently in Portugal, where we stayed for a couple of months. Markets full of lovely vegetables, but hardly anything on the menus. Not to speak of the salads they serve. Really unimaginative.
I guess it is the same reason. And yet, I would imagine their cuisine to be rich with veggies!