I received a free copy of this book in exchange for a fair and honest review.  All opinions are my own. 

Author NEMO shares how to prepare vegan options for meats and cold cuts in the book “Non-Cold Cuts Veg: Vegan Italian Cuisine.”

The Synopsis

Non-Cold Cuts Veg is the definitive guide to home-produced vegan charcuterie: ham, salami, pancetta, mortadella, bresaola and speck, entirely plant-based, without animal ingredients or industrial products, using accessible artisan techniques.

The volume opens with the technical foundations: natural binders (konjac, agar, locust bean gum), steam cooking, liquid smoke, herbs and spices to achieve realistic texture, colour and aroma. Every technique is explained with precision and supported by practical examples.

Recipes range from Happy Cooked Ham to Sbriciolona Veg, from Ventricina to plant-based ‘Nduja, from Smoked Salami to Lardo Veg. Each preparation includes precise ingredient weights, cooking times, storage guidance, seasonal variants and technical notes.

Non-Cold Cuts Veg is more than a recipe book: it is a guide to culinary freedom, teaching how to reduce dependence on ready-made products, cut food waste and rediscover the pleasure of making things at home.

Perfect for those who have chosen plant-based cuisine, wish to reduce industrial food consumption, or simply enjoy experimenting with curiosity and respect.

THE REVIEW

This was another fantastic vegan cookbook in this Italian vegan cuisine cookbook series. The author does a great job balancing the preparation of these vegan cold cuts with recipes for the various foods and meals they can be used in. The attention to detail and the author’s writing make it easy to return to this cookbook time and time again.

As a reader, my highlight was seeing the fascinating process of preparing these plant-based meats and how each one was transformed into an iconic cold cut. From the ways in which the plants were utilized for a thickening agent, to the use of smoke to add more meatiness, and the various spices that were used to help mimic the flavors of these cold cuts, the author was able to utilize a wide variety of different recipes for different types of vegan meats, including mortadella and Italian sausages.

THE VERDICT

Compelling, engaging, and insightful, Author Nemo’s “Non-Cold Cuts Veg” is a must-read Italian cuisine cookbook for vegans and those interested in vegan cuisine. The food preparation and attention to detail add depth to this unique cookbook on bringing meaty flavors to vegan cuisine, enticing readers interested in this style of cooking. If you haven’t yet, please be sure to grab your copy of this fantastic book today and look for our review of Book 4 of this cookbook series Tomorrow!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.