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Author: Allan Bay
Publisher:
ISBN: 0760376476
Category : Cooking
Languages : en
Pages : 258
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Book Description
The quick, easy, creative, and full-of-flavor sauces in The Complete Book of Pasta Sauces get you from here to dinner in a flash.
Author: Allan Bay
Publisher:
ISBN: 0760376476
Category : Cooking
Languages : en
Pages : 258
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Book Description
The quick, easy, creative, and full-of-flavor sauces in The Complete Book of Pasta Sauces get you from here to dinner in a flash.
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: Biba Caggiano
Publisher: Gibbs Smith
ISBN: 1423614763
Category : Cooking
Languages : en
Pages : 131
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Book Description
The award-winning chef and author of Northern Italian Cooking shares her spaghetti sauce secrets with 80 authentic Italian recipes. Biba Caggiano’s Spaghetti Sauces are sure to entice everyone at the table with palate-pleasing flavor. From traditional recipes passed down from her mother in Bologna, to mouth-watering favorites at her award-winning restaurants, or featured on her cooking show Biba’s Italian Kitchen, this beautifully illustrated book shows off the range and creativity of Italian pasta sauces. Twirl your fork into a plate of spaghetti topped with Pecorino Romano, Black Pepper, and Crisp Garlic; Mediterranean Pesto with Tomatoes; Prawns with Broccoli Florets and Paprika; Tomato Sauce with Goat Cheese and Basil; or Roasted Vegetables with Balsamic Vinegar.
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: Oretta Zanini De Vita
Publisher: W. W. Norton & Company
ISBN: 0393082431
Category : Cooking
Languages : en
Pages : 424
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Book Description
Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don’t be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find—and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don’t ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.
Author: Charles A. Bellissino
Publisher: Marcus Kimberly Publishing
ISBN: 9781879743014
Category : Cookery (Pasta)
Languages : en
Pages : 0
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Book Description
Cooks have access to the largest and most extensive collection of delectable pasta sauces in this comprehensive sauce cookbook.
Author: Allan Bay
Publisher: Harvard Common Press
ISBN: 0760376484
Category : Cooking
Languages : en
Pages : 258
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Book Description
Turn pasta night from drab to exciting, tired to fresh, with 175 recipes for the best and yummiest pasta sauces imaginable. Everybody loves pasta—but not if it’s made the same way night after night. Families with kids, especially, eat loads of pasta, but it’s awfully easy to get stuck in a “red-sauce rut,” eating one version or another of marinara sauce over and over again. Enter author Allan Bay, an expat who lives in Rome who has written some of Italy’s best-selling cookbooks. Bay opens up in these pages a big, bold new world of pasta sauces, some from the classic Italian repertoire, other brilliant new creations of his own. They have all sorts of main ingredients, from beef and chicken to shrimp and clams to glorious veggies from artichokes to zucchini. All of the sauces are easy to prepare and every one cooks up fast. The Complete Book of Pasta Sauces includes: Asparagus and Pine Nut Sauce Meatball Ragout Cioppino Pesto Sauce, plus six different pesto variations Chicken Ragout Nantua Sauce with Shrimp Lamb Ragout with Porcinis Roman Cauliflower Sauce There are bowls and bowls of kid-friendly sauces and plenty of grownup sauces, too. Each recipe comes with one to three “Best On” recommendations, along with additional “Also Good On” ideas that range from different shapes of standard wheat pasta to egg noodles, polenta, rice, and more. There are suggestions, too, for serving the various sauces directly on meats, poultry, or fish—something that is very common in Italy but less familiar elsewhere. This deliciously creative book makes pasta and pasta sauces more exciting than they’ve ever been before.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1936493187
Category : Cooking
Languages : en
Pages : 794
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Book Description
Revolutionize the beloved dinner staple with this pasta cookbook featuring 200-plus America’s Test Kitchen-approved recipes—from simple one-pot meals to healthy family dinners Featuring fresh takes on the classics, Pasta Revolution includes recipes for easier casseroles, one-pot pasta dinners (in which the pasta cooks right in the sauce), inventive six-ingredient pasta dishes, and new whole-wheat pasta recipes that your whole family will love. Plus, all the old country favorites, too—all tested and perfected by the cooks at America’s Test Kitchen. No-Prep Baked Spaghetti is the easiest casserole you'll ever make—simply combine uncooked spaghetti, ground beef, and canned tomatoes in a baking dish and pop it in the oven. For our Super-Easy Spinach Lasagna, we ditched fussy layering and relied on a flavorful no-cook sauce to bring this dish to the weeknight table. Our six-ingredient recipes call on pantry staples to do double duty in dishes such as Mediterranean Penne with Tuna and Nicoise Olives. Whole-wheat pasta is anything but boring in recipes like Penne with Chicken, Caramelized Onions, and Red Peppers. You’ll also find lighter options, recipes that have less than 600 calories and 12 grams of fat. Plus, we scaled down recipes to serve just two, and we scaled up a number of dishes for company-worthy fare. Enticing Asian noodle dishes round out the collection. We include essential cooking tips, cookware reviews, and ingredient ratings throughout.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1945256249
Category : Cooking
Languages : en
Pages : 329
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Book Description
Boost the Flavor of Everything You Cook! Let sauce be your secret weapon in the kitchen with this unique new cookbook from America's Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that use them in creative, inspired ways. Just Add Sauce is structured to help you find and make exactly what you're in the mood for. Start with sauce and then plan your meal, or start with your protein and find the perfect sauce with our pairing suggestions. Sauce recipes include Foolproof Hollandaise, Lemon-Basil Salsa Verde, Vodka Cream Marinara Sauce, Onion-Balsamic Relish, Ginger-Scallion Stir-Fry Sauce, Mole Poblano, Rosemary-Red Wine Sauce, and Honey-Mustard Glaze. More than 100 recipe pairings include Sun-Dried Tomato Pesto-Rubbed Chicken Breasts with Ratatouille, Garlic-Roasted Top Sirloin with Tarragon-Sherry Gravy, and Green Bean Salad with Asiago-Bacon Caesar Dressing.
Author: Carla Bardi
Publisher: B.E.S. Publishing
ISBN: 9780764165597
Category : Cooking (Pasta)
Languages : en
Pages : 0
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Book Description
The Golden Book of Pasta is your one-stop pasta cookbook. It features more than 100 delicious sauces to serve with quick and easy store-bought pasta, such as spaghetti, penne, and dried tagliatelle. You'll also find detailed visual-techniques pages that show you how to make exquisite fresh, filled, and baked pasta classics, including ravioli, tortellini, and lasagna. The final chapter focuses on noodles, presenting more than 60 recipes with ideas for serving an array of delicious oriental pasta dishes. "Buon appetito!" --Publisher description.
