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

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