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Passion on the Vine: A Memoir of Food, Wine, and Family in the Heart of Italy
by Sergio Esposito Justine Van Der LeunAs a young child in Naples, Italy, Sergio Esposito sat at his kitchen table observing the daily ritual of his large, loud family bonding over fresh local dishes and simple country wines. While devouring the richbufalamozzarella, still sopping with milk and salt, and the platters of fresh prosciutto, sliced so thin he could see through it, he absorbed the profound relationship of food, wine, and family in Italian culture. Growing up in Albany, New York, after emigrating there with his family, he always sat next to his uncle Aldo and sipped from his wineglass during their customary hours-long extended family feasts. Thus, from a very early age, Esposito came to associate wine with the warmth of family, the tastes of his mother's cooking--and, above all, memories of his former life in Italy. When he was in his twenties, he headed for New York and undertook a career in wine, beginning a journey that would culminate in his founding of Italian Wine Merchants, now the leading Italian wine source in America. His career offered him the opportunity to make frequent trips back to Italy to find wine for his clients, to learn the traditions of Italian winemaking, and, in so doing, to rediscover the Italian way of life he'd left behind. Passion on the Vineis Esposito's intimate and evocative memoir of his colorful family life in Italy, his abrupt transition to life in America, and of his travels into the heart of Italy--its wine country--and the lives of those who inhabit it. The result is a remarkably engaging and entertaining wine/travel narrative replete with vivid portraits of seductive places--the world-famous cellars of Piedmont, the sweeping estates of Tuscany, the lush fields of Campania, the chilly hills of Friuli, the windy beaches of Le Marche; and of memorable people, diverse and vibrant wine artisans--from a disco-dancing vintner who bases his farming on the rhythm of the moon to an obsessive prince who destroys his vineyards before his death so that his grapes will never be used incorrectly. Esposito's luscious accounts of the wonderful food and wine that are so much a part of Italian life, and his poignant and often hilarious stories of his relationships with his family and Italian friends, makePassion on the Vinean utterly unique and enchanting work about Italy and its eternally seductive lifestyle.
Passionate Nutrition
by Jess Thomson Jennifer AdlerThis power-foods healthy-living guidebook will inspire readers to eat well, lose weight, and embrace food as medicine. "Food as medicine" is a powerfully healing way to eat and was embraced by nutritionist Jennifer Adler as she recovered from a malnourished childhood and adolescence. Part power-foods cookbook, part handbook for healthy living and eating, and part memoir, Passionate Nutrition provides digestible information, tips, and techniques for how to find your way to optimal health. She focuses on abundant eating (as opposed to restrictive eating), and explores what she calls "the healthy trinity"--digestion, balance, and whole foods. Adler guides and encourages readers to shift their diet to achieve this desirable balance, introduces power foods we should all eat, and provides healthy ways to lose weight, along with simple recipes to optimize health. With her personal story interwoven, readers will be inspired to embrace the healthy power of food.From the Hardcover edition.
Passione
by Gennaro ContaldoFull of colourful and modern recipes that evoke Italian life at its most enticing, PASSIONE is the first cookbook from Gennaro Contaldo - the man who Jamie Oliver calls his 'London Dad'. Gennaro's passion for fresh, seasonal ingredients and his love of simple food is shared here with the energy for which he is famous. Full of evocative stories from his childhood - free-diving for oysters, foraging for wild mushrooms and bunking off school to go fishing - it becomes clear that his expertise has grown out of a lifetime's passion. Beautifully illustrated with photographs from his childhood, as well as stunningly modern food photography, PASSIONE reveals the secrets of Gennaro's own basic recipes as well as some of the best-loved dishes from his restaurant - Fillet of Seabream with Honey and Vinegar, Lamb Cutlets with Mixed Herbs and Prosciutto, and Limoncello and Strawberry Ice Cream - and lets Gennaro share his inspirational interpretation of how to cook and eat Italian food.
A Passport to Pastries! #3 (Phoebe G. Green #3)
by Veera Hiranandani"Gently humorous black-and-white illustrations pair nicely with the text. With all the foodies out there, this delightful series deserves a long shelf life…and many more courses."--Kirkus Reviews"Fans of Junie B. Jones and Judy Moody . . . will enjoy this."--School Library Journal"Age-appropriate humor via an outspoken, lovable, take-charge narrator. Dreidemy’s wiggly spot illustrations, meanwhile, supply plenty of nervous energy."--Booklist Phoebe and her family are going to Paris with Camille’s family, and Phoebe can’t wait to see the sights and discover new foods! But when she arrives, things aren’t quite as she expected. When she can’t muster up the courage to try eating snails even though Camille loves them, Phoebe starts to wonder if she really is as adventurous as she thought. But more importantly, can she and Camille still be friends even if they don’t like the same things?
A Passport to Pastries #3
by Veera Hiranandani Joelle Dreidemy"Gently humorous black-and-white illustrations pair nicely with the text. With all the foodies out there, this delightful series deserves a long shelf life...and many more courses."--Kirkus Reviews"Fans of Junie B. Jones and Judy Moody . . . will enjoy this."--School Library Journal"Age-appropriate humor via an outspoken, lovable, take-charge narrator. Dreidemy's wiggly spot illustrations, meanwhile, supply plenty of nervous energy."--Booklist Phoebe and her family are going to Paris with Camille's family, and Phoebe can't wait to see the sights and discover new foods! But when she arrives, things aren't quite as she expected. When she can't muster up the courage to try eating snails even though Camille loves them, Phoebe starts to wonder if she really is as adventurous as she thought. But more importantly, can she and Camille still be friends even if they don't like the same things?
Pasta: [A Cookbook]
by Ed Anderson Carlo MiddioneThe low-carb craze is over and pasta is back, with its fresh, robust flavors, everyday convenience, and endless versatility. Chef Carlo Middione presents this Italian staple at its most savory and authentic, with 50 traditional preparations for spaghetti, ravioli, lasagna, and more, as well as favorite sauces like pesto, balsamella, and Bolognese. With timeless dishes like Cannelloni in Salsa al Pomodoro, Spaghetti alla Puttanesca, and Pasta e Fagioli, and modern dishes such as Fettuccine with Vodka, this satisfying cookbook brings home the passion and artistry of true Italian cuisine. A treasury of 50 brazenly Italian pasta recipes, including a primer on the history of everyone's favorite noodle. Includes easy-to-follow instructions for making pasta from scratch.
Pasta: over 100 mouth-watering recipes from master chef and pasta expert Theo Randall
by Theo RandallPREPARE TO REDISCOVER PASTA! In this sumptuous cookbook, former head chef of the Michelin star restaurant River Café Theo Randall presents over 100 delicious recipes that cooks of every level will be able to recreate at home. With full colour, specially commissioned photography and recipes covering meat, fish and vegetarian diets, this is sure to become a kitchen stalwart.'A must-have for any pasta lover. Theo's cooking is sublime' -- Jamie Oliver'Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty...' -- William Sitwell'Some of the finest pasta I have had outside of Italy' -- Matthew Fort'Excellent book for all lovers of Italian food and for all levels of cook' -- ***** Reader review'I love it. It's bright, beautiful, intelligent and, above all, personal' -- ***** Reader review'One of the best Pasta cook books ever' -- ***** Reader review'Theo Randall is the go-to man when it comes to Italian cuisine' -- ***** Reader review'The best pasta book I have found!' -- ***** Reader review******************************************************************************************Simplicity is key in this friendly, accessible and stylish cookbook from a master chef, imbued with the flavours of the Italian countryside.For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel.In Pasta Theo Randall brings us a mouth-watering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone.Pasta is destined to become a kitchen classic.
Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook]
by Missy Robbins Talia BaiocchiA stylish, transporting pasta master class from New York City&’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes&“Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.&”—Ina Garten, Barefoot ContessaFood trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America&’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins&’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta &“coins&” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.
Pasta: The Story of a Universal Food (Arts and Traditions of the Table: Perspectives on Culinary History)
by Silvano Serventi Françoise SabbanRanging 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!
Pasta and Rice Without the Calories
by Justine PattisonPart of a brand new series of low calorie cookbooks devised by best-selling author and the UK's favourite diet recipe writer, Justine Pattison.PASTA AND RICE WITHOUT THE CALORIES takes all the hassle out of eating carbs the low cal way. Justine's thoroughly tested recipes are simple, accesible and imaginative. Her writing experience and clever combinations will make losing weight as easy as 1-2-3! Each delicious pasta and rice-based recipe is supplied with introductions, prep and cook times, calorie counts and additional applicable nutritional information, plus Justine's trademark tips and ideas to support and enhance the cooking experience!
Pasta and Rice Without the Calories
by Justine PattisonPASTA AND RICE WITHOUT THE CALORIES takes all the hassle out of eating carbs the low cal way. Justine's thoroughly tested recipes are simple, accesible and imaginative. Her writing experience and clever combinations will make losing weight as easy as 1-2-3! Each delicious pasta and rice-based recipe is supplied with introductions, prep and cook times, calorie counts and additional applicable nutritional information, plus Justine's trademark tips and ideas to support and enhance the cooking experience!
Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta
by Jenn Louis&“If you&’re obsessed with gnocchi and all of it&’s easy-to-make relative shapes, there&’s no better book on the market.&” —Epicurious 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 sixty-five 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 luxurious sauce recipes in the last chapter are worth the price of admission alone and feature traditional ragús of lamb, rabbit, porcini, tomato, beef, and wild boar. This single-focus cookbook is written with both authority and a passion for &‘some of the most soulful Italian food we can eat.&’&” —Publishers Weekly &“With passion and authenticity, Jenn Louis has captured the diversity of the regional pastas, from Trentino-Alto Adige, down to Puglia, and over to Sardinia. This book is a must-read for anyone looking to learn about true Italian food and culture.&” —Marc Vetri, award-winning chef of Vetri Family restaurants &“She&’s gone to the source and rubbed floury elbows with nonnas and professional cooks alike, and then written the Italian dumpling gospel. What a delightful—and important—primer she&’s given us!&” —Julia Della Croce, author of The Pasta Book
Pasta Cookbook
by Gooseberry PatchEverybody loves Pasta! From main dishes to soups, you'll find a whole selection of recipes sure to delight your family like beef tips & bowties, ham & noodles casserole, tortellini soup, toasted ravioli and 3 cheese ziti. We've included a handy identification chart to help you get to know your noodles plus a clever diagram to determine the perfect amount of pasta for your number of servings. Delicious!
Pasta Every Day: Make It, Shape It, Sauce It, Eat It
by Meryl Feinstein2024 James Beard Award Winner • Named a Best Cookbook of the Year by The New York Times・Bon Appetit・Vice・The LA Times • "A masterpiece." —Vice Make your homemade pasta dreams come true with this "new essential" (Food & Wine) from the creator of Pasta Social Club: the simplest guide ever to making fresh pasta doughs, shapes, fillings, and sauces—full of clever techniques and spectacularly delicious results. Pasta just might be the perfect comfort food. Endlessly reinventable, it is a canvas for delicious dreams. And it&’s well within your reach to make at home, anytime. It can be super simple, like pici in butter: a revelation made from scratch with just four ingredients. Or it can be incredibly special: agnolotti stuffed with braised shallots and Grana Padano, each parcel a gleaming little gift. In Pasta Every Day, Meryl Feinstein has created the world&’s easiest-to-follow guide to making pasta doughs, shapes, fillings, and sauces. A celebrated pasta instructor, professional pasta maker, and founder of Pasta Social Club, she has years of experience helping thousands of cooks bring the pleasure of fresh pasta home. Step-by-step photos and videos (accessible via QR code) illustrate how to make every shape, eliminating the intimidation surrounding this centuries-old craft. And because Meryl knows just what you need to achieve success, she shows how to recover when something goes wrong and how to make your dishes look as good as they taste. Plus, she shares dozens of sauces to take all kinds of pasta to the next level—including the dry stuff from a box. Combinations include: Winter Squash & Brown Butter Ravioli Cavatelli with Fiery Calabrian Chili Sauce Ricotta Gnocchi with Citrus & Pistachio Pesto Tagliatelle with "Casual Bolognese" Caramelle with Golden Saffron Sauce, and more With modern takes on Italian classics, plus gluten-free, vegetarian, and vegan options, this is pasta for today. Or every day.
Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest
by Michela TartagliaAuthentic Italian flavors and cooking techniques join forces with seasonal, regional ingredients for a delicious and deceptively simple collection of 50 pasta dishes for vegetarians, meat-lovers, and pescatarians alike.Fresh ingredients, fresh pasta, innovative dishes. What&’s not to like? Rising Seattle chef Michela Tartaglia has developed 50 seasonal recipes that showcase the best of Northwest seafood, produce, and meat in creative, deeply satisfying pasta dishes. Using favorite ingredients such as salmon and clams and foodie favorites like nettles and chanterelles, this book offers home cooks dishes that are as comforting as a favorite spaghetti or fettucine dish but as bold and exciting as a hot new restaurant entrée. In addition, a pasta primer helps home cooks make fresh pasta at home and choose the right pasta shape for the right sauce or dish.Recipes include:• Conchiglie Rigate with Pacific Northwest Wild Fiddlehead Fern, Leek, and Walnut Pesto, Fiore Sardo, and Aleppo Pepper• Orecchiette with Pacific Northwest Spot Prawns, Purple Asparagus, and Lemon• Pipe with Pacific Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron• Bucatini all'Amatriciana with Billy's Heirloom Tomatoes• Creste di Gallo with Eggplant, &’Nduja, Supersweet Tomatoes, and Ricotta Salata• Pappardelle with Golden Chanterelles, Sausage, and Thyme• Spaghettoni with Red Beet Pesto, Burrata, Basil, and Calabrian Chili Oil• Rigatoni with Pacific Northwest Elk Ragú, Juniper Berries, and Bay Leaves• Casarecce with Pacific Northwest Manila Clams, Chickpeas, and Cherry Tomatoes• Lasagna Casalinga: Lasagna from the ForestThis collection of creative yet accessible recipes will up your pasta game all year long. Buon appetito!
Pasta Fresca: Master the Art of Fresh Pasta
by Carmela Sophia SerenoDiscover how to make stunning pasta from scratch suitable for every occasion. Pasta-making expert Carmela Sophia Sereno shows you how to make delicious fresh pasta at home. Whether you prefer to use a pasta machine or craft your dough by hand, you'll learn how to turn even the most basic pasta dough into a variety of shapes and stunning designs using stripes, spots and delicate herbs. Beginners and expert pasta enthusiasts alike will be amazed at the range of pasta explored in this book, with dishes selected to delight not only with their exquisite taste but also by their beautiful and varied appearance. You will learn how to make:- Linguine with Anchovy and Grape- Asparagus Gnocchi- Crab and Saffron Ravioli- Green Ravioli Parcels with Burrata and Pine Nuts Sereno will teach you how to mix flours, knead, store and shape your pasta. Pasta Fresca is full of incredible, versatile recipes that take inspiration from the twenty distinct regions of Italy. Whether you want to create fresh pasta from scratch or use up the dried pasta from your store cupboard, the recipes in this book will leave you satisfied.
Pasta Fresca: Master the Art of Fresh Pasta
by Carmela Sophia SerenoDiscover how to make stunning pasta from scratch suitable for every occasion. Pasta-making expert Carmela Sophia Sereno shows you how to make delicious fresh pasta at home. Whether you prefer to use a pasta machine or craft your dough by hand, you'll learn how to turn even the most basic pasta dough into a variety of shapes and stunning designs using stripes, spots and delicate herbs. Beginners and expert pasta enthusiasts alike will be amazed at the range of pasta explored in this book, with dishes selected to delight not only with their exquisite taste but also by their beautiful and varied appearance. You will learn how to make:- Linguine with Anchovy and Grape- Asparagus Gnocchi- Crab and Saffron Ravioli- Green Ravioli Parcels with Burrata and Pine Nuts Sereno will teach you how to mix flours, knead, store and shape your pasta. Pasta Fresca is full of incredible, versatile recipes that take inspiration from the twenty distinct regions of Italy. Whether you want to create fresh pasta from scratch or use up the dried pasta from your store cupboard, the recipes in this book will leave you satisfied.
The Pasta Friday Cookbook: Let's Eat Together
by Allison Arevalo“A pasta lover’s delight and a culinary treasure that can provide the basis and foundation for memorable gatherings of family and friends.” —The Midwest Book Review Pasta Friday is a weekly pasta tradition that turns neighbors into friends, and friends into family. Restaurateur and food writer Allison Arevalo shows you how to start your own tradition by cooking comforting, delicious pasta dishes to feed your family on a busy weeknight, or for a crowd on the weekend.It’s not about entertaining, but sitting down with family and friends to eat together, and connect over big bowls of cannolicchi with red pepper sauce, pappardelle with slow-cooked pork ragu, trofie with pesto, and more.Find the right dish for any week of the year from the 52 comforting pasta dishes and 16 creative salads, organized by season. And, be sure to sprinkle in some extras like crispy, spicy prosciutto, lemon breadcrumbs. Each recipe uses a different pasta shape, so you can have fun experimenting with calamarata, gnocchetti, paccheri, and mafalda, or simply using traditional spaghetti. There are plenty of tips for scaling the recipes up for a crowd, shopping on a budget, and finding time to cook, along with wine pairings, and gorgeous photography. You’ll fall in love with the Pasta Friday tradition, and start hosting your own before you know it.“A true testament that grace, kindness, and generosity can help build community and spread love for good food while nurturing a peaceful and joyful world, especially for our children.” —Rolando Beramendi, author of Autentico: Cooking Italian, the Authentic Way
Pasta Grannies
by Vicky BennisonLAS MEJORES RECETAS DE PASTA DE LAS ABUELAS ITALIANAS. En las cocinas de toda Italia, las abuelas o nonne preparan platos tradicionales de pasta fresca para toda la familia, tal como lo hicieron sus madres y sus abuelas, generación tras generación. Para una nonna, el amor consiste en poner comida sobre la mesa, y la pasta es el medio perfecto para que los ingredientes más valiosos cundan más. Durante un viaje de investigación por Italia, Vicky Bennison advirtió que ese talento culinario no se estaba transmitiendo a las generaciones más jóvenes, un vacío que la llevó a crear Pasta Grannies, un canal de YouTube que ha causado sensación y ha cosechado un éxito rotundo. Desde los ñoquis con queso y mantequilla de las montañas del norte hasta las salsas a base de tomate de la huerta servidas con pasta nudosa y retorcida del soleado sur, cada nonna tiene su propia receta especial. Pasta grannies reúne la enorme diversidad y riqueza de esas elaboraciones perfeccionadas por el tiempo, a la vez que celebra la maestría, la vida y las historias de las fascinantes mujeres que hay detrás de ellas. La crítica ha dicho...«Desde la suavidad de los ñoquis en el norte hasta las orechiette en el sur, ésta es la crónica de una forma de vida, además de un libro de cocina. Encantador.»The Daily Telegraph «Pasta grannies no sólo trata de comida deliciosa, sino que contiene también historias extraordinarias. Completado con una abundante sazón de memoria gastronómica, este libro es un hermoso homenaje a las abuelas, sus experiencias y el arte perdido de la elaboración de la pasta.»Stylist «Un libro excelente que incluye platos creados por las abuelas de todas las regiones de Italia.»The Times
Pasta in a Pinch: Classic and Creative Recipes Made with Everyday Pantry Ingredients
by Francesca Montillo85 Classic and creative dishes to expand your pasta repertoire with ease Pasta In A Pinch can help you master dozens of fast and easy pasta favorites, with delicious recipes that will get a meal the whole family loves on the table in no time. All you need is store-bought pasta and a handful of staple ingredients you probably already have in your pantry. From creamy Pasta with Béchamel Sauce to baked Ziti with White Turkey Bolognese, these authentic and tasty meals are quick enough for any busy weeknight, with enough options to keep you from falling into a pasta rut. You'll even find a helpful infographic for putting together your own pasta creations, and some recipes for pasta pairings like garlic bread, veggie sides, and cocktails. Pasta In A Pinch offers: Cooking success—Learn the proper way to cook, season, sauce, and serve perfect "al dente" pasta, and boost your skills and confidence in the kitchen. Pasta and pantry basics—Explore the most effective ways to stock your pantry with pasta-making staples, and how to choose the best pastas, including whole wheat, gluten-free, and more. Improvise and adapt—Many of the recipes include options for easy variations, so you can adapt your dish to use whatever you have on hand. Expand your pasta repertoire, gain confidence behind the stove, and master 85 delicious pasta dishes.
Pasta Modern: New & Inspired Recipes from Italy
by Francine SeganA palate-pleasing cookbook that &“enables us to virtually visit Italy&’s 20 regions and savor its pastas&” (Booklist, starred review). In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italy&’s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The one hundred distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Pasta with Caramelized Oranges) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino-Caper Pasta). Tips and anecdotes culled from Segan&’s Italian travels enhance the easy-to-follow directions, and a glossary of more than fifty extraordinary dried pastas showcases shapes to revive any pasta lover&’s repertoire. For contemporary, authentic Italian pasta, Pasta Modern is the go-to guide.
Pasta Night: Dinner Solutions for Every Day of the Week (Williams-Sonoma)
by Kate McMillanPasta recipes to tempt family and friends, including baked dishes, veggie options, and even sides and salads.Pasta is the go-to dish for a quick weeknight meal or a sumptuous weekend feast. This book runs the gamut of recipes, showing you how to make enticing and nutritious homemade dinners for any day of the week. Not only goes the book offer a variety of sauces—from pesto to Bolognese to Alfredo—it provides step-by-step instructions and illustrations for making your own pasta and will widen your repertoire by covering best sauces for various shapes, options for vegetarians, a full array of baked pasta dishes and tasty sides and salads. There’s even advice on how to put your own twist on ready-made sauces and on finding something that everyone will love.Part of a series focusing on simple, yet delicious dinners for any day of the week—along with Chicken Night, Taco Night, and Pizza Night—this cookbook offers a selection of recipes that make it easy to please all ages and palates.
Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads And Kingdoms Presents Ser.)
by Matt Goulding“Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates it’s wonders and eccentricities with wisdom and great passion.” -Anthony Bourdain "Goulding is pioneering a new type of writing about food." -Financial Times This is not a cookbook. This is something more: a travelogue, a patient investigation of Italy’s cuisine, a loving profile of the everyday heroes who bring Italy to the table. Pasta, Pane, Vino is the latest edition of the genre-bending Roads & Kingdoms style pioneered under Anthony Bourdain’s imprint in Rice, Noodle, Fish ( 2016 Travel Book of the Year, Society of American Travel Writers ) and Grape, Olive, Pig ( 2017 IACP Award, Literary Food Writing). Town by town, bite by bite, author Matt Goulding brings Italy to life through intimate portraits of its food culture and the people pushing it in new directions: Three globe-trotting brothers who became the mozzarella kings of Puglia; the pizza police of Naples and the innovative pies that stay one step ahead of the rules; the Barolo Boys who turned the hilly Piedmont into one of the world’s great wine regions.Goulding’s writing has never been better, in complete harmony with the book's innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, grandmas, and guardians who power this country’s extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture.
Pasta Polly's Guide to Polite Noodle Eating
by Daniela WeilNo matter where you are in the world, noodles are bound to be a worthy meal choice. But be sure to remember your table manners! In this funny story, Pasta Polly explains the polite way to eat noodle dishes in Japan, China, Thailand, Italy, and America.
Pasta, Pretty Please: A Vibrant Approach to Handmade Noodles
by Linda Miller NicholsonThe pasta ninja and Instagram star Linda Miller Nicholson delivers her first cookbook, a stunning cornucopia of pasta in every color and shape, all created by hand using all-natural colors from vegetables, herbs, and superfoods—and including 25 dough recipes, 33 traditional and modern shaping techniques, and the perfect fillings and sauces to make your creations sing!Linda Miller Nicholson began making pasta at age four, but started adding color to it several years ago to entice her son to eat more vegetables. Her creations became a viral sensation, attracting fans worldwide who are mesmerized by her colorful and flavorful designs. Now, with Pasta, Pretty Please home cooks can create dreamy, dazzling pastas in their own kitchens using only all-natural ingredients—flour, eggs, vegetables, herbs, and superfoods—that are true works of art.Playful and inviting, Pasta, Pretty Please includes recipes, techniques, tips, and inspiration. Linda starts with recipes for basic doughs—standard egg dough, various gnocchi doughs—and works her way up to recipes for dough in many colorful shades. She teaches you just how many colors are pastable and what kinds of pigmented vegetables, fruits, and spices you can use to color your pasta—such as mixing turmeric with parsley for just the right shade of chartreuse, or using activated charcoal powder to create black pasta. She also shows you how to roll out dough, cut and form many pasta shapes, and gives tips for retaining brilliant colors even when cooked.Once you’ve mastered the basics, you’ll find recipes for more elaborate patterns and colors that are sure to impress your family and friends. Linda reveals how to layer colors to make multi-colored doughs in recipes including:Rainbow CavatelliPolka Dot FarfalleEmoji RavioliAvocado GnocchiHearts and Stripes PappardelleArgyle Lasagna Sheets6-Colored FettucineYou’ll also find recipes for spectacular sauces and fillings, such as:Golden Milk RaguPecorino Pepper Sauce with BroccoliniRoasted Tomatoes with Basil Oil and BurrataSpiced Lamb Yogurt SauceRustic Squash FillingClassic Ricotta FillingPepperoni Pizza FillingFeaturing beautiful pasta in a rainbow of colors and a variety of shapes, patterns, and sizes, Pasta, Pretty Please is an artistic treasure trove that will please the eye and the palate. Buon Appetito!