PASTA : RECIPES FROM THE KITCHEN OF THE AMERICAN ACADEMY OF ROME
Language: English
Published by Little Bookroom, 2013
- Hardcover
- Used
Seller: Magers and Quinn Booksellers, Minneapolis, MN, U.S.A.Magers and Quinn Booksellers
AbeBooks seller since February 22, 2001
Condition: Used - As new
£ 7.64
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Add to basketItem description from seller
May have light shelf wear and/or a remainder mark. Complete. Clean pages.
Seller Inventory # 1372453
- Title
- PASTA : RECIPES FROM THE KITCHEN OF THE AMERICAN ACADEMY OF ROME
- Author
- BOSWELL, CHRISTOPHER/ GOLDBLATT, ELENA (CON)/ SCHLECHTER, ANNIE (PHT)
- Publisher
- Little Bookroom
- Publication year
- 2013
- Condition
- Like New
- Binding
- hardcover
- Language
- English
- ISBN 10
- 1936941023
- ISBN 13
- 9781936941025
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.
"Synopsis" may belong to another edition of this title.
About the Author
Elena Goldblatt has always had a passion for cooking. She moved to her mother's native Rome when she was 12 years old, and has been drawn back ever since. She graduated from Yale University in 2010 and was an intern in the Rome Sustainable Food Project kitchen in 2011. She worked for author and journalist Mark Bittman at The New York Times before returning to Rome to work with Chef Christopher Boswell on the RSFP cookbooks Pasta.
"About the title" may belong to another edition of this title.
Magers and Quinn Booksellers
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AbeBooks seller since February 22, 2001
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