Über dieses Produkt

Product Identifiers

PublisherNew York Review of Books, Incorporated, T.H.E.

ISBN-101936941023

ISBN-139781936941025

eBay Product ID (ePID)160011326

Product Key Features

Book TitlePasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project

Number of Pages264 Pages

LanguageEnglish

TopicSpecific Ingredients / Pasta, Regional & Ethnic / Italian, Courses & Dishes / Sauces & Dressings

Publication Year2013

IllustratorYes

GenreCooking

AuthorChristopher Boswell

FormatHardcover

Dimensions

Item Height0.9 in

Item Weight20 oz

Item Length7.2 in

Item Width6.1 in

Additional Product Features

Intended AudienceTrade

LCCN2013-009847

ReviewsA handy little book with 250 pages of pasta recipes ... learn to cook pasta just as they do at the Academy

Dewey Edition23

Photographed bySchlechter, Annie

Dewey Decimal641.822

SynopsisEven if you haven't landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable). Even the most sophisticated cooks will be intrigued by chef Christopher Boswell's engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great but unforgettable. He includes simple techniques, small refinements, and easy variations. Among the more than ninety recipes you'll find 'nduja, a soft, spicy sausage spread from Calabria; a sauce that unexpectedly pairs basil and asparagus; delicate and refreshing summer pastas; and hearty and earthy vegetarian dishes. You'll find the go-to dish of southern Italian families, made when no one can agree on what they want to eat; a recipe traditionally made by shepherds that uses three ingredients readily found in most modern kitchens; inventive sauces that are riffs on the classics; and iconic sauces whose success depends on something as simple as when to grind the pepper. The influence of Chez Panisse is everywhere in Pasta (Chef Boswell is an alum and the Rome Sustainable Food Project at the American Academy was founded by Alice Waters). Sauces-and even meatballs-are often lighter than their Italian counterparts. Flavors are bright. Ingredients shine. Each dish tells a unique story., Even if you haven't landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable). Even the most sophisticated cooks will be intrigued by chef Christopher Boswell's engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great but unforgettable. He includes simple techniques, small refinements, and easy variations. Among the more than ninety recipes you'll find 'nduja, a soft, spicy sausage spread from Calabria; a sauce that unexpectedly pairs basil and asparagus; delicate and refreshing summer pastas; and hearty and earthy vegetarian dishes. You'll find the go-to dish of southern Italian families, made when no one can agree on what they want to eat; a recipe traditionally made by shepherds that uses three ingredients readily found in most modern kitchens; inventive sauces that are riffs on the classics; and iconic sauces whose success depends on something as simple as when to grind the pepper. The influence of Chez Panisse is everywhere in Pasta (Chef Boswell is an alum and the Rome Sustainable Food Project at the American Academy was founded by Alice Waters). Sauces--and even meatballs--are often lighter than their Italian counterparts. Flavors are bright. Ingredients shine. Each dish tells a unique story.

LC Classification NumberTX809.M17B67 2013