Nonna's Italian Kitchen

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Nonna's Italian Kitchen

Nonna's Italkian Kitchen

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Bryanna Clark Grogan

Many regional Italian dishes are traditionally vegetarian, focusing on grains, legumes, vegetables, and fruits. If you are lactose-intolerant or trying to lower your cholesterol, you can still make delicious Italian fare without compromising your dietary needs. Vegan cooking expert Bryanna Clark Grogan takes you on a tour of tempting possibilities, enriched by her Italian heritage, and reveals how Italian cooks work their culinary magic.

"This excellent vegetarian Italian cookbook by Bryanna Clark Grogan brings the spirit, history, and cuisine of Italy into the 21st century with a breath of fresh air. She inspires the reader with her culinary wisdom and artfully marries vegetarianism with traditional Italian cuisine in an authentic manner."
—Ron Pickarski author of Eco-Cuisine: An Ecological Approach to Gourmet Vegetarian Cooking and Friendly Foods: Gourmet Vegetarian Cuisine

"Bryanna Grogan offers her delicious Italian heritage on a vegan plate. Rich with vegetables and lusty Italian flavors, it is also free of animal products. Grogan, or 'Nonna' (Italian for 'Grandma'), takes advantage of soy and rice products, nuts, gluten, nutritional yeast, and substitutes for milk, cheese, and meat to fashion a personal cuisine resulting from her lifelong passion for Italian foods."
—Marlena Spieler, author of The 30-Minute Italian Vegetarian Cookbook and Vegetarian Bistro: 250 Authentic French Regional Recipes

"Nonna's Italian Kitchen unfolds like a wonderful Italian meal. As would the courses of a feast, each recipe stimulates the taste buds and keeps one anticipating the next chapter. From her soundly written, innovative, and well-researched text, Bryanna serves up delicious information with the generosity of an Italian grandmother."
—Ken Bergeron, certified executive chef, American Culinary Federation

"Bryanna Clark Grogan's grasp of Italian ingredients and techniques is extraordinary, and her translation of traditional dishes into vegan terms is a boon to health-wise cooks. But beyond mere instruction, her book delivers tremendous inspiration. In it, Grogan imparts not just the substance, but the soul, of Italian cooking."
—Mindy Toomay, author of Best 125 Meatless Pasta Dishes, Best 125 Meatless Main Dishes, and Best 125 Vegetable Dishes

Author Information
Bryanna Clark Grogan is a frequent contributor to Vegetarian Times magazine and the author of vegan cookbooks The Almost No-Fat Cookbook, The Almost No-Fat Holiday Cookbook, and 20 Minutes to Dinner.

255 pages