Pasta : The Spirit and Craft of Italy's Greatest Food, with Recipes
Book Details
Format
Hardback or Cased Book
ISBN-10
1984857002
ISBN-13
9781984857002
Publisher
Potter/Ten Speed/Harmony/Rodale
Imprint
Ten Speed Press
Country of Manufacture
CN
Country of Publication
GB
Publication Date
Oct 26th, 2021
Print length
368 Pages
Weight
1,570 grams
Dimensions
20.30 x 27.30 x 3.90 cms
Product Classification:
Cookery / food & drink etc
Ksh 5,550.00
Werezi Extended Catalogue
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JAMES BEARD AWARD NOMINEE A stylish, transporting pasta master class from New York Citys premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes
IACP AWARD FINALIST 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 Contessa
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious
Food trends come and go, but pasta holds strong year after year. Despite its humble ingredientsmade of merely flour and water or flour and eggsthe 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 Americas 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 Robbinss 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 Asparagusor even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and GarlicRobbins 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.
IACP AWARD FINALIST 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 Contessa
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious
Food trends come and go, but pasta holds strong year after year. Despite its humble ingredientsmade of merely flour and water or flour and eggsthe 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 Americas 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 Robbinss 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 Asparagusor even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and GarlicRobbins 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.
Get Pasta by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Potter/Ten Speed/Harmony/Rodale and it has pages.
