pasta by hand a collection of italy s regional hand shaped pasta

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Pasta By Hand

Author : Jenn Louis
ISBN : 9781452130576
Genre : Cooking
File Size : 39. 4 MB
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Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.

The Geometry Of Pasta

Author : Jacob Kenedy
ISBN : 9780752228013
Genre : Cooking
File Size : 26. 67 MB
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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 gift into something sublime. The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand's stunning 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. Praise for The Geometry of Pasta: 'Really delicious, authentic pasta recipes' Jamie Oliver 'The most delicious foodie publication of the year' GQ 'A maddeningly lovely book' Stephen Bayley

The Regional Italian Kitchen

Author : Nika Hazelton
ISBN : 9781590774991
Genre : Cooking
File Size : 57. 6 MB
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When world famous food authority Nika Hazelton cooks for herself, she most often turns to the wonderful and varied cuisine of her native Italy. In this vintage cookbook Hazelton shares hundreds of her personal favorites from every region of Italy with delectable yet refreshingly simple dishes that reflect the enormous variety and incomparable tastes of real Italian home cooking, la cucina casalinga. Drawing on her firsthand knowledge of the Italian kitchen, her extensive travels in the country, and, most importantly, her deep understanding of the food of her native land, Hazelton has chosen more than 250 of her favorite recipes to inspire both beginner and expert. Every region of Italy contributes something to this unusual collection: from the seafood and rice dishes of Venice and the savory bistecca of Florence, to the sweets of Sicily, the pasta of Naples, and the sophisticated cooking of Rome. The Regional Italian Kitchen brings the best of Italian home cooking to your table...tempting and unusual dishes that will increase your culinary repertoire and delight your family and guests. It is an indispensable book for everyone who loves truly good food.

The Glorious Pasta Of Italy

Author : Domenica Marchetti
ISBN : 1452106908
Genre : Cooking
File Size : 34. 41 MB
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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.

Sauces Shapes Pasta The Italian Way

Author : Oretta Zanini De Vita
ISBN : 9780393241518
Genre : Cooking
File Size : 21. 39 MB
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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.

From An Italian Garden

Author : Judith Barrett
ISBN : 9780985775865
Genre : Cooking
File Size : 66. 29 MB
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Fast and easy recipes for fresh vegetables prepared alla cucina Italiana. From asparagi to zucchini, there are more than 150 easy-to-follow recipes for favorites including antipasti such as bruschetta and crostini, soups and pasta, and sweets for every sweet tooth, prepared with fruits and nuts. Recommended for novice as well as experienced cooks. Revised and updated with full color photographs, the recently published e-book of From An Italian Garden by Judith Barrett, offers fast easy recipes for fresh vegetables prepared alla cucina Italiana. From asparagi to zucchini, there are more than 150 simple-to-follow recipes for favorites including antipasti such as bruschetta and crostini, soups and pasta, and sweets for every sweet tooth, prepared with fruits and nuts. Recommended for novice as well as experienced cooks, From An Italian Garden provides an uncomplicated description of the essentials of the Italian kitchen with brief explanations of important equipment and gadgets and the most-basic and indispensible ingredients and recipes. A thorough Market Guide is a shopping companion that will lead you alphabetically through the history and culinary aspects of the all the vegetables and fruits of Italy. From An Italian Garden is a cookbook for anyone who loves vegetables and the cuisine of Italy.

Biba S Northern Italian Cooking

Author : Biba Caggiano
ISBN : 1440623910
Genre : Cooking
File Size : 69. 2 MB
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Even if your mama wasn't born in Italy, you know how authentic Italian food is supposed to taste -- fresh, flavorful, rich and bursting with that special ingredient: love. Italian-born Biba Caggiano takes you under her wing with over 200 recipes from Northern Italy in Biba's Northern Italian Cooking. Simple-to-master recipes will have you making tortellini from scratch, authentic pasta sauces, savory meat dishes and luscious desserts in no time. Soon you'll be cooking as if you had grown up in a Northern Italian home. Your kitchen will be filled with the aromas of homemade Minestrone, Tagliatelle Bolognese Style, Shellfish Risotto, Bruschetta with Fresh Tomatoes and Basil and Roasted Leg of Lamb with Garlic and Rosemary, just as if you had learned to make them all at the side of a real Italian mama. Everything from simple dishes for a family meal to more elaborate recipes for special occasions are here in this new edition of a classic that has sold more than 400,000 copies.

Chez Panisse Pasta Pizza Calzone

Author : Alice Waters
ISBN : 9780307786685
Genre : Cooking
File Size : 47. 50 MB
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This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate. From the Trade Paperback edition.

The Paley S Place Cookbook

Author : Vitaly Paley
ISBN : 9781607745082
Genre : Cooking
File Size : 56. 28 MB
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With an unquenchable ardor for local, luscious, sustainably produced food and drink, Vitaly and Kimberly Paley bring their elegant, soulful fare home in The Paley's Place Cookbook. Nestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Now, The Paley's Place Cookbook teaches you to create blissfully perfect dishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique. Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France. Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes. Evocative photographs—of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure—round out this personal, passionate, enlightening, and utterly delicious cookbook. From the Hardcover edition.

Pasta

Author : Silvano Serventi
ISBN : 9780231519441
Genre : Cooking
File Size : 21. 78 MB
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Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!

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