First published in 1930, The Duke’s Table is a massive compendium of vegetarian recipes from Italy and the Mediterranean.

The brainchild of Enrico Alliata, the Duke of Salaparuta, a utopian gourmand and winemaker, the book contains 1,030 recipes and 100 illustrations. Though much Italian fare is naturally vegetarian, the Duke also worked for years to systematically remove meat from classic Italian dishes, creating an encyclopedic reference work for vegetarians.

Alliata, who wrote against the “dietary orthodoxy of the day,” was a vocal advocate for a vegetarian diet, which he believed—much in advance of early dietitians —led to a longer, healthier life. Much like The Silver Spoon (first published in Italy in 1950, and in the U.S. in 2005), the book is unique in its scope and scale: its recipes are imaginative, playful and healthy—and all designed for family-style serving.