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Author: Domenica Marchetti Publisher: Chronicle Books ISBN: 1452106908 Category : Cooking Languages : en Pages : 280
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
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: Micol Negrin Publisher: Ballantine Books ISBN: 0345547152 Category : Cooking Languages : en Pages : 478
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: Frank Castronovo Publisher: Artisan Books ISBN: 1579654495 Category : Cooking Languages : en Pages : 280
Book Description
From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1936493187 Category : Cooking Languages : en Pages : 794
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: Michela Chiappa Publisher: Penguin UK ISBN: 1405930586 Category : Cooking Languages : en Pages : 491
Book Description
The very best of Italian cooking with Michela, Romina and Emanuela in Simply Italian. 'Wales and Italy, family and food: for us, these four things are inextricably linked and at the root of our upbringing. Whether at the family home in Wales or when we spend holidays in the small hilltop village we are from in northern Italy, we have always heard Dad say that 'la tavola' (the table) is the central focus of our lives. It's where we cook, eat and socialise as a family.' Michela, Emanuela and Romina Chiappa grew up in Wales in the heart of a close-knit Italian community where food was always at the centre of family and social gatherings. Whether searching for porcini in the hills near their parents' home, or making pasta for Christmas Eve with the whole family, to sharing food at the annual Welsh-Italian summer picnic, the three sisters have been immersed in the Italian way of cooking all their lives. In their first cookbook they share their cherished family recipes, including all the pasta dishes recently seen in their Channel 4 series Simply Italian. From snacks, soups and salads, to mains, side dishes and desserts, Simply Italian brings you good, simple, fresh Italian food. Michela works as an agent in a sports management company, as well running a coffee and pizza café in Cardiff with her husband. Of the sisters, she's the risotto expert and also loves to make pasta sauces. Romina works for a luxury fashion brand is London, and loves to bake for friends and family. Emanuela runs an online business selling bespoke homemade gifts for children, and works as a nanny. She loves to cook time-consuming meals and entertain large groups.
Author: Pamela Sheldon Johns Publisher: Andrews Mcmeel+ORM ISBN: 1449419011 Category : Cooking Languages : en Pages : 118
Book Description
From gorgonzola-walnut to rosemary-lamb, sauces to make every pasta dish more memorable—includes full-color photos. Living on a farm in Tuscany, Pamela Sheldon Johns knows more than a little about Italian cooking, and 50 Great Pasta Sauces showcases some of her best sauces collected throughout her extensive culinary career. The recipes are divided into four mouthwatering categories—vegetable sauces, meat sauces, seafood sauces, and dairy sauces—each designed to be the centerpiece of an irresistible, unforgettable meal. Lusciously illustrated, 50 Great Pasta Sauces has all the right ingredients to liven up your linguini or pep up your penne—and they can be prepared fast and affordably. Ranging from familiar, traditional standbys to creative new favorites, recipes include: * Carbonara sauce * Browned butter and sage sauce * Garlic shrimp and wine sauce * Roasted tomato sauce * Asparagus and butter sauce * Creamy goat cheese sauce, and many more
Author: Biba Caggiano Publisher: Gibbs Smith ISBN: 1423614763 Category : Cooking Languages : en Pages : 131
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: Oretta Zanini De Vita Publisher: W. W. Norton & Company ISBN: 0393082431 Category : Cooking Languages : en Pages : 424
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: Domenica Marchetti
Author: Domenica Marchetti
Author: Micol Negrin
Author: Allan Bay
Author: Frank Castronovo
Author: Charles A. Bellissino
Author: America's Test Kitchen
Author: Michela Chiappa
Author: Pamela Sheldon Johns
Author: Biba Caggiano
Author: Oretta Zanini De Vita