The Glorious Pasta of Italy PDF Download
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Author: Domenica Marchetti
Publisher: Chronicle Books
ISBN: 1452106908
Category : Cooking
Languages : en
Pages : 280
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Book Description
Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.
Author: Domenica Marchetti
Publisher: Chronicle Books
ISBN: 1452106908
Category : Cooking
Languages : en
Pages : 280
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Book Description
Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.
Author: Missy Robbins
Publisher: Ten Speed Press
ISBN: 1984857010
Category : Cooking
Languages : en
Pages : 417
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Book Description
JAMES BEARD AWARD NOMINEE • A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes IACP AWARD FINALIST • “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.
Author: Colu Henry
Publisher: Clarkson Potter
ISBN: 0553459740
Category : Cooking
Languages : en
Pages : 243
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Book Description
Here are more than 75 sophisticated, weeknight-friendly pasta dishes that come together in the same amount of time it takes to boil the water. As much a mindset as it is a cookbook, Back Pocket Pasta shows how a well-stocked kitchen and a few seasonal ingredients can be the driving force behind delicious, simply prepared meals. Pantry staples—a handful of items to help you up your dinner game—give you a head start come 6pm, so you can start cooking in your head on the way home from work. For instance, if you know that you have a tin of anchovies, a hunk of parmesan, and panko bread crumbs, you can pick up fresh kale to make Tuscan Kale "Caesar" Pasta. Or if you have capers, red pepper flakes, and a lemon, you can make Linguine with Quick Chili Oil. With genius flavor combinations, a gorgeous photograph for every recipe, and a smart guide to easy-drinking cocktails and wine, Back Pocket Pasta will inspire you to cook better meals faster. "Who knew just five ingredients could taste like magic?!" --Refinery29
Author: Vicky Bennison
Publisher: Hardie Grant Publishing
ISBN: 1784883093
Category : Cooking
Languages : en
Pages : 716
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Book Description
WINNER OF THE JAMES BEARD FOUNDATION 2020 AWARD FOR BEST SINGLE SUBJECT COOKBOOK Learn how to make pasta like Italian nonnas do. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers. “When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85 Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity. More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.
Author: Micol Negrin
Publisher: Ballantine Books
ISBN: 0345547152
Category : Cooking
Languages : en
Pages : 478
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Book Description
The first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective, by food writer, cooking teacher, and Milan native Micol Negrin. The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto. Central Italy is known for sauces made with cured meats, sheep’s milk cheeses, and extra-virgin olive oil: Spicy Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce. In southern Italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula. The islands of Sicily and Sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe with Garlicky Bread Crumbs; Rich Lobster Sauce. Negrin also provides a primer on saucing the Italian way, the basics for handmade pastas, the key to cooking pasta al dente, vital ingredients for every Italian kitchen, perfect wine pairings, and the best food shopping sources around the United States. Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces lets you travel to Italy without ever leaving your kitchen.
Author: Shelley Lindgren
Publisher: Ten Speed Press
ISBN: 1607743841
Category : Cooking
Languages : en
Pages : 306
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Book Description
A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco's SPQR restaurant. The Roman Empire was famous for its network of roads. By following the path of these thoroughfares, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco restaurants A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italy’s local cuisines and artisanal wines. Throughout each of the eight featured regions, Accarrino offers not only a modern version of Italian cooking, but also his own take on these constantly evolving regional specialties. Recipes like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise and Fontina and Mushroom Tortelli with Black Truffle Fonduta are elevated and thoughtful, reflecting Accarrino’s extensive knowledge of traditional Italian food, but also his focus on precision and technique. In addition to recipes, Accarrino elucidates basic kitchen skills like small animal butchery and pasta making, as well as newer techniques like sous vide—all of which are prodigiously illustrated with step-by-step photos. Shelley Lindgren’s uniquely informed essays on the wines and winemakers of each region reveal the most interesting Italian wines, highlighting overlooked and little-known grapes and producers—and explaining how each reflects the region’s unique history, cultural influences, climate, and terrain. Lindgren, one of the foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations, and personal observations, making this a necessary addition to any wine-lover’s library. Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.
Author: Gino D'Acampo
Publisher: Kyle Books
ISBN: 9781906868437
Category : Cooking
Languages : en
Pages : 0
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Book Description
Divided into six chapters--Fresh and Filled Pasta, Dried Pasta, Baked Pasta, Like Mama Used to Make, Pasta on the Go, and Pasta for those with Allergies--Gino's new book illustrates the best ways to use the huge array of pasta shapes available, from everyday varieties like spaghetti, ravioli, and fusilli to the lesser known messelune, bucatini, and conchiglie rigate. Gino also includes simple instructions on how to make fresh pasta alongside step-by-step photographs
Author: Robin Asbell
Publisher: Running Press Adult
ISBN: 0762451785
Category : Cooking
Languages : en
Pages : 218
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Book Description
Gluten-free doesn't mean goodbye, pasta! Gluten-free Pasta offers authentic pasta dishes from all over the world, sans gluten! When you cut out gluten, often you cut out your favorite pasta dishes, too, or find the store-bought gluten-free substitutes to be disappointing. But if it's pasta you're craving, there's a whole world of noodles just waiting to be twirled around your fork: homemade fresh pastas, Asian rice-based noodles, and quick GF boxed brands that will satisfy. You WILL eat pasta again! Gluten-Free Pasta approaches pasta three ways: with recipes for homemade fresh pastas, recommendations for store-bought brands, and also guilt-free veggie noodle stand-ins. Traditional Italian favorites are all well-represented, but Asian noodle soups, pasta bakes, and even wheat flour-free appetizers for entertaining. Expert chef Robin Asbell shows that eating a gluten-free diet can include delicious dishes like: Potato Gnocchi Cacio e Pepe Spinach and Chèe-Filled Jumbo Tortellini Kung Pao Chicken with Linguine Fast Pho Veggie Lasagna Spicy Kimchi-spiked Mac and Cheese With this cookbook in hand, any pasta dish is possible, and all of them will be absolutely delicious.
Author: Francine Segan
Publisher: ABRAMS
ISBN: 161312550X
Category : Cooking
Languages : en
Pages : 457
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Book Description
A palate-pleasing cookbook that “enables us to virtually visit Italy’s 20 regions and savor its pastas” (Booklist, starred review). In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italy’s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The one hundred distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Pasta with Caramelized Oranges) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino-Caper Pasta). Tips and anecdotes culled from Segan’s Italian travels enhance the easy-to-follow directions, and a glossary of more than fifty extraordinary dried pastas showcases shapes to revive any pasta lover’s repertoire. For contemporary, authentic Italian pasta, Pasta Modern is the go-to guide.
Author: Clotilde Dusoulier
Publisher: Clarkson Potter
ISBN: 0307984834
Category : Cooking
Languages : en
Pages : 226
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Book Description
Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce. Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables. Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.
