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
“From fresh vs. dried to matching shapes with sauces, a beautiful new book tells you how to make the most delicious bowl of pasta.” —Oprah.com Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share a uniquely personal collection of more than 100 timeless and modern rustic recipes. Pasta is a welcome addition to any dinner table and this gorgeous cookbook includes many favorites from her own family as well as those she has adapted from prominent Italian chefs, including crespelle baked with pork and spinach, ravioli stuffed with four cheeses, lamb ragù over saffron tagliatelle, and cappelletti “hats” simmering in a savory broth. Additional information includes advice on equipment and ingredients plus recipes for making fresh pasta and using dried pasta. A pasta shape glossary helps the reader tell the difference between pastas like fettucine and tagliolini. “A mouthwatering ode to the traditional mainstay of Italian cuisine. Her recipes are simple but sublime, and cover regional specialties, family favorites, and modern interpretations.” —Fine Cooking “A fine reference . . . She offers more than 100 recipes categorized by use, such as pasta in soups, pasta with sauce, baked pasta, classic dishes and more.” —La Cucina Italiana “Sure, we probably don’t need another pasta cookbook. But The Glorious Pasta of Italy by Domenica Marchetti is pretty hard to pass up—and we have a lot of Italian cookbooks in our library.” —LA Weekly “A reliable, timeless text that captures the spirit of Italy’s pasta culture and delivers it, neatly wrapped, to your kitchen counter.” —Serious Eats
Author: Domenica Marchetti
Publisher: Chronicle Books
ISBN: 1452106908
Category : Cooking
Languages : en
Pages : 280
Get Book Here
Book Description
“From fresh vs. dried to matching shapes with sauces, a beautiful new book tells you how to make the most delicious bowl of pasta.” —Oprah.com Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share a uniquely personal collection of more than 100 timeless and modern rustic recipes. Pasta is a welcome addition to any dinner table and this gorgeous cookbook includes many favorites from her own family as well as those she has adapted from prominent Italian chefs, including crespelle baked with pork and spinach, ravioli stuffed with four cheeses, lamb ragù over saffron tagliatelle, and cappelletti “hats” simmering in a savory broth. Additional information includes advice on equipment and ingredients plus recipes for making fresh pasta and using dried pasta. A pasta shape glossary helps the reader tell the difference between pastas like fettucine and tagliolini. “A mouthwatering ode to the traditional mainstay of Italian cuisine. Her recipes are simple but sublime, and cover regional specialties, family favorites, and modern interpretations.” —Fine Cooking “A fine reference . . . She offers more than 100 recipes categorized by use, such as pasta in soups, pasta with sauce, baked pasta, classic dishes and more.” —La Cucina Italiana “Sure, we probably don’t need another pasta cookbook. But The Glorious Pasta of Italy by Domenica Marchetti is pretty hard to pass up—and we have a lot of Italian cookbooks in our library.” —LA Weekly “A reliable, timeless text that captures the spirit of Italy’s pasta culture and delivers it, neatly wrapped, to your kitchen counter.” —Serious Eats
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: Gennaro Contaldo
Publisher: Penguin UK
ISBN: 1405921102
Category : Cooking
Languages : en
Pages : 215
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Book Description
Want to master pasta? Let Jamie help, with his essential Food Tube guide to simple and seasonal pasta dishes 'Enjoy this pocket-sized cookbook, full of incredible, achievable pasta recipes, from the very basics to kick-ass dishes for any night of the week. Buon appetite!' Jamie Oliver Jam-packed with delicious and easy recipes, The Pasta Book has all the need-to-know basics from Jamie's own Italian mentor, chef Gennaro Contaldo. Whatever your ability in the kitchen, pasta is a staple supper guaranteed to please everyone. With The Pasta Book, you can learn how to spice up your pasta for every craving - and even learn to make your own pasta from scratch! Full of delicious, simple, seasonal recipes such as: - Spring fresh WILD ROCKET & PECORINO ORECCHIETTE - Summery VEGETABLE CAPPELLACCI - Autumnal WILD MUSHROOM TAGLIATELLE - Wintery GAME RAGU - Gennaro's take on classic favourites such as CARBONARA and BOLOGNESE Discover exciting new pasta dishes to freshen up your Italian cooking adventures and satisfy every stomach with The Pasta Book.
Author: Marc Vetri
Publisher: Ten Speed Press
ISBN: 1607746085
Category : Cooking
Languages : en
Pages : 274
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Book Description
Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.
Author: Theo Randall
Publisher: Random House
ISBN: 1448118638
Category : Cooking
Languages : en
Pages : 339
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Book Description
PREPARE TO REDISCOVER PASTA! In this sumptuous cookbook, former head chef of the Michelin star restaurant River Café Theo Randall presents over 100 delicious recipes that cooks of every level will be able to recreate at home. With full colour, specially commissioned photography and recipes covering meat, fish and vegetarian diets, this is sure to become a kitchen stalwart. 'A must-have for any pasta lover. Theo's cooking is sublime' -- Jamie Oliver 'Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty...' -- William Sitwell 'Some of the finest pasta I have had outside of Italy' -- Matthew Fort 'Excellent book for all lovers of Italian food and for all levels of cook' -- ***** Reader review 'I love it. It's bright, beautiful, intelligent and, above all, personal' -- ***** Reader review 'One of the best Pasta cook books ever' -- ***** Reader review 'Theo Randall is the go-to man when it comes to Italian cuisine' -- ***** Reader review 'The best pasta book I have found!' -- ***** Reader review ****************************************************************************************** Simplicity is key in this friendly, accessible and stylish cookbook from a master chef, imbued with the flavours of the Italian countryside. For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel. In Pasta Theo Randall brings us a mouth-watering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone. Pasta is destined to become a kitchen classic.
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: Manuela Zangara
Publisher: Sourcebooks, Inc.
ISBN: 1623159199
Category : Cooking
Languages : en
Pages : 375
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Book Description
Make pasta from scratch that's absolutely magnifico! Discover the joy of creating your own pasta with the essential homemade pasta cookbook! This step-by-step pasta book shows you how easy it is to make delicious pasta (and even sauce!)—all completely from scratch. Teaching everything from mixing dough to drying pasta, this pasta making book for beginners and experts alike. Want to make farfalle with Bolognese? Ravioli with sun-dried tomato sauce? Gnocchi with pumpkin and sausage sauce? Open this pasta cookbook for dozens of simple pasta and sauce recipes that you can mix and match to make your perfect pasta night. A complete beginner's guide—Go from noodle novice to pasta pro with this simple pasta cookbook's 3 foolproof dough recipes, essential preparation techniques, and a tool selection guide. 65 tasty pastas—Farfalle, tagliatelle, ravioli, gnocchi...this pasta cookbook teaches you to make, shape, stuff, and cook all kinds of pasta. Easy sauces—Savor 30 homemade sauce recipes—topped off with ideal pasta serving suggestions. Never settle for premade pasta again!
Author: Giuliano Bugialli
Publisher: ABRAMS
ISBN: 9781556709845
Category : Cookery (Pasta)
Languages : en
Pages : 0
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Book Description
A Florentine authority on Italian cooking presents 220 pasta recipes, ranging from classic Italian dishes to contemporary cuisine. 100 color photos.
Author: Mona Talbott
Publisher: New York Review of Books
ISBN: 1892145898
Category : Cooking
Languages : en
Pages : 134
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Book Description
Biscotti is the first of eight to ten small hardcover cookbooks, each based on a single subject.
Author: Fred Plotkin
Publisher: Fireside
ISBN: 9780671682125
Category : Cooking
Languages : en
Pages : 318
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Book Description
A sourcebook of pasta cookery, including classic and regional Italian specialties, sauces from the basic to the exotic, and some low-calorie selections as well
