20-50
A01=Maureen B. Fant
A01=Oretta Zanini De Vita
Age Group_Uncategorized
Age Group_Uncategorized
alfredo
authentic
Author_Maureen B. Fant
Author_Oretta Zanini De Vita
automatic-update
bolognese
carbonara
Category1=Non-Fiction
Category=WBN
cookbooks
cooking
COP=United States
cuisine
Delivery_Delivery within 10-20 working days
easy recipes
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
ethnic
food
home chef
iacp
international association of culinary association award
Language_English
marinara
PA=Available
philosophy of flavor
photographs
pictures
Price_€20 to €50
PS=Active
softlaunch
soups
traditional
Product details
- ISBN 9780393082432
- Weight: 1209g
- Dimensions: 213 x 262mm
- Publication Date: 14 Oct 2013
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
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.
Oretta Zanini De Vita was born in Bologna, where she learned the art of pasta making as a child in a local convent school. A respected Italian culinary historian, she has written more than forty books on Italian food and its traditions, including the James Beard Award–winning Encyclopedia of Pasta (2010) and Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio (2013), both translated by Maureen B. Fant. She lives in Rome. Maureen B. Fant, a native of New York, is a writer and translator who came to live in Rome in 1979 believing that her future lay in classical archaeology. She now writes mostly about Italian food. She is the coauthor of Women’s Life in Greece and Rome and Dictionary of Italian Cuisine, among others. Her writing has appeared in the New York Times, Gourmet, and other periodicals, and she lectures on the food of Rome and ancient Rome.
