The Authentic Pasta Book

Fülszöveg

The Authentic Pasta Book is the most accessible, distinctive, and thorou^ pasta cookbook on the market, drawing on classic and regional Italian specialties for the sophisticated American cook and pasta lover alike.
Pasta is the heart of Italian cooking, and Italian cooking at heart is r^onal. Author Fred Plotkin offers the herb-filled pansoti of Liguria in their traditional walnut sauce, Christmas Eve cheese tortelloni from Bologna, and pizzoccheri—buckwheat pasta with potatoes, cabbage, and Fontina cheese— from the Valtellina. From Hiscany there is pappardelle with squab; from Rome, fettucine with radicchio. In the southern regions great use is made of mussels, clams, and shrimp; charming butterfly-shaped pasta is flavored with saffron and lasagne is layered with a savory eggplant filling.
Basic sauces and simple, fast, and often low-calorie dishes from all over Italy, and some of the author's own creations as well as other contemporary recipes complete The Authentic Pasta... Tovább

Fülszöveg

The Authentic Pasta Book is the most accessible, distinctive, and thorou^ pasta cookbook on the market, drawing on classic and regional Italian specialties for the sophisticated American cook and pasta lover alike.
Pasta is the heart of Italian cooking, and Italian cooking at heart is r^onal. Author Fred Plotkin offers the herb-filled pansoti of Liguria in their traditional walnut sauce, Christmas Eve cheese tortelloni from Bologna, and pizzoccheri—buckwheat pasta with potatoes, cabbage, and Fontina cheese— from the Valtellina. From Hiscany there is pappardelle with squab; from Rome, fettucine with radicchio. In the southern regions great use is made of mussels, clams, and shrimp; charming butterfly-shaped pasta is flavored with saffron and lasagne is layered with a savory eggplant filling.
Basic sauces and simple, fast, and often low-calorie dishes from all over Italy, and some of the author's own creations as well as other contemporary recipes complete The Authentic Pasta Book's collection of recipes. This is a sourcebook of pasta cooking with added treats, a sense of place and favorite recipes of some Italian and non-Italian opera stars like Luciano Pavarotti and Kiri Tfe Kanawa.
"An engaging book gives new vigor to a subject even pastaphiles had begun to tire of .Anecdotes and observations that read as firesh as they taste."
—New York Daily News
"The recipes are clearly conveyed and enticing."
—Publishers Weekly
"One of the most gracefully written cookbooks published."
—Image Vissza