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Author: George Liaropoulos-Legendre
Publisher:
ISBN: 9780500515808
Category : Architectural design
Languages : en
Pages : 0
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Book Description
A mathematical investigation into every known type of pasta.
Author: George Liaropoulos-Legendre
Publisher:
ISBN: 9780500515808
Category : Architectural design
Languages : en
Pages : 0
Get Book Here
Book Description
A mathematical investigation into every known type of pasta.
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: Jacob Kenedy
Publisher: Boxtree
ISBN: 1760986399
Category : Cooking
Languages : en
Pages : 0
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Book Description
Beautiful, and an instant classic' Nigella Lawson 'Really delicious, authentic pasta recipes' Jamie Oliver 'Every cook – from the novice to the seasoned chef – will learn something from this exquisite and delightful book' Jack Monroe The Italians have a secret . . . There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavours of local ingredients, and the perfect combination can turn an ordinary dish into something sublime. With a stunning cover design to celebrate its 10-year anniversary, The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand’s incredible black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy. A striking fusion of design and food, The Geometry of Pasta tells you everything you need to know about cooking and eating pasta like an Italian.
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: 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: Peter Sallick
Publisher: Assouline Publishing
ISBN: 1614289255
Category : Travel
Languages : en
Pages : 6
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Book Description
Showcasing travel photographs by more than 150 of America’s top architects and designers, Travel by Design is an inspiring guide to the power of travel to shape and expand our world. Travel by Design reminds us of the beauty and importance of travel, with images of more than 100 locations in 60 countries, from exotic destinations and global cities to adventure travels and all-American escapes. More than 350 photographs take readers on a global journey through cityscapes, ancient civilizations, luxurious resorts, and stunning natural wonders, all seen through the discerning and artistic eyes of today’s leading creative talents. The images are sure to inspire dreams of escape, and the 40 pages of insider resources—from favorite hotels and restaurants to secret shopping sources and must-see monuments—will make planning future trips reassuring and easy.
Author: Royal collection éditions
Publisher: Royal Collection Editions
ISBN: 9781909741492
Category : Art
Languages : en
Pages : 0
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Book Description
Cassiano dal Pozzo, (1588-1657) now celebrated as one of the most important art patrons in Italy of the seventeenth century, commissioned a number of exquisite studies of birds as part of his famous 'Paper Museum'. In 1622 the lawyer and ornithologist Giovanni Pietro Olina used these drawings which are now kept in the Royal Library at Windsor Castle, as the basis for the illustrations in his Uccelliera . Pasta for Nightingales combines Cassiano's original artwork with selections from the first English translation of Olina's text. It includes such enchanting insights as the idea that robins were epileptic, or suffered from dizziness, and that the hoopoe overindulged in grapes until it became 'dazed and half-drunk.' However it also includes much fascinating early natural history and ornithological observation - as well as the secret recipe for pasta to keep your nightingale happy and encourage it to sing. A unique celebration of the beginnings of ornithology, designed in sympathy with the character of the 17th- century original.
Author: Ron Kill
Publisher: John Wiley & Sons
ISBN: 0470999365
Category : Technology & Engineering
Languages : en
Pages : 288
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Book Description
Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.
Author:
Publisher: Rizzoli Publications
ISBN: 084786300X
Category : Cooking
Languages : en
Pages : 178
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Book Description
Learn how to make pasta the authentic Italian way with tips, techniques, and recipes from the chefs of Eataly, the world's greatest Italian food market. From dried pasta to fresh pasta and stuffed pasta, this book culls the wisdom of Eataly's pasta experts and presents dishes, some classics but many with a modern bent, that feature everyone's favorite food. All about Pasta serves as the ideal kitchen companion, whether you would like to master mixing and forming the dough from scratch or you just want to expand your repertoire of easy weeknight sauces for store-bought pasta. Organized by "families" of pasta, the book explains every major pasta shape: its history, the best sauce pairings, and the inside scoop on signs of quality in the market. Recipes range from all-time favorites such as Tortellini in Brodo and Tagliatelle alla Bolognese to contemporary creations from Eataly's restaurants such as Kale Fusilli with Butternut Squash and Penne with Duck and Olive Ragù. All about Pasta provides everything the home cook needs, in one quick-reference volume, to prepare delicious pasta dishes whether for an elegant dinner party, a make-ahead buffet, or a quick family meal.
Author: Vincenzo Buonassisi
Publisher: Rizzoli Publications
ISBN: 0847868745
Category : Cooking
Languages : en
Pages : 706
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Book Description
Featuring 1,001 recipes compiled over thirty years of research and travel, The Pasta Codex relates the history and traditions behind the world's most famous food, with recipes for every shape and type of pasta and sauce. For decades, home cooks and pasta lovers have yearned for a complete English translation of Vincenzo Buonassisi's 1974 Italian masterwork, Il Codice della Pasta. At last, that wait is over. Never before available in its complete form in English, Buonassisi's landmark work in John Alcorn's famed design represents a lost gem of classical Italian gastronomy and publishing, ready to dazzle an all-new generation. Featuring modern translations of all 1,001 recipes, The Pasta Codex incorporates research from every region of Italy and uses every noodle shape and form--flat, shaped, rolled, stuffed--and both dried and fresh pasta. There's never been a more authentic and exhaustive look at the world's favorite food. Coded by ingredient--Pasta with Vegetables, Pasta with Vegetables and Dairy, Pasta with Fish, Pasta with Meat, and so on--each recipe is easy to use without detailed knowledge of Italian history or geography. These are classic dishes from homes and kitchens across Italy, presented plainly in Buonassisi's delightfully gossipy voice, with no chef-speak here to confuse or dilute the authentic enjoyment of good food.
