Pasta Revolution Pasta Conquers Haute Cuisine
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Pasta Revolution Pasta Conquers Haute Cuisine
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Author : Eleonora Cozzella
language : en
Publisher:
Release Date : 2016
Pasta Revolution Pasta Conquers Haute Cuisine written by Eleonora Cozzella and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Cooking categories.
Pasta Revolution La Pasta Conquista L Alta Cucina
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Author : Eleonora Cozzella
language : it
Publisher:
Release Date : 2016
Pasta Revolution La Pasta Conquista L Alta Cucina written by Eleonora Cozzella and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Cooking categories.
Pasta
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Author : Silvano Serventi
language : en
Publisher: Columbia University Press
Release Date : 2002
Pasta written by Silvano Serventi and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking categories.
Ranging 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!
A Short History Of Spaghetti With Tomato Sauce
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Author : Massimo Montanari
language : en
Publisher: Europa Editions
Release Date : 2021-11-16
A Short History Of Spaghetti With Tomato Sauce written by Massimo Montanari and has been published by Europa Editions this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-16 with Cooking categories.
A surprisingly wide-ranging journey into the story of this beloved dish and “an utterly fascinating discourse on food history” (The Daily Beast). Intellectually engaging and deliciously readable, this is a stereotype-defying history of how one of the most recognizable symbols of Italian cuisine and national identity is the product of centuries of encounters, dialogue, and exchange. Is it possible to identify a starting point in history from which everything else unfolds—a single moment that can explain the present and reveal the essence of who we are? According to Massimo Montanari, this is just a myth. Historical phenomena can only be understood dynamically—by looking at how events and identities develop and change as a result of encounters and combinations that are often unexpected. As he shows in this lively, brilliant, and surprising essay, finding the origin of spaghetti—or anything else—is not as simple as it may seem. By tracing the history of the one of Italy’s “national dishes” —from Asia to America, from Africa to Europe; from the beginning of agriculture to the Middle Ages and up to the twentieth century—he reveals that in order to understand our own identity, we almost always need to look beyond ourselves to other cultures, peoples, and traditions. “Montanari’s research will delight readers and provide plenty of fodder for dinner-table discussion.” —Booklist “Full of delicious details.” —Publishers Weekly
Pasta
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Author : Missy Robbins
language : en
Publisher: Ten Speed Press
Release Date : 2021-10-26
Pasta written by Missy Robbins and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-26 with Cooking categories.
JAMES BEARD AWARD NOMINEE • A 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 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 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 Made Easy
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Author : Marcello Ghiretti
language : en
Publisher: Marcello Ghiretti
Release Date : 2018-09-08
Pasta Made Easy written by Marcello Ghiretti and has been published by Marcello Ghiretti this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-08 with Cooking categories.
Introduction for dummies and foodies to the world of Pasta. With a comprehensive chapter on history and over 30 recipes a complete guide on how to become a Pasta Master in few simple steps.
Pasta Revolution
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Author : America's Test Kitchen
language : en
Publisher:
Release Date : 2012
Pasta Revolution written by America's Test Kitchen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking (Pasta) categories.
Put away all your preconceived notions about pasta. The test cooks at America's Test Kitchen have stepped up to the stove to take a fresh look at everything pasta, taking nothing for granted and putting everything to the test. The results? New techniques, modern flavors, fresh ways with casseroles, and a host of easier (and sometimes lighter) takes on the classics.
Sauces Shapes Pasta The Italian Way
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Author : Oretta Zanini De Vita
language : en
Publisher: W. W. Norton & Company
Release Date : 2013-10-14
Sauces Shapes Pasta The Italian Way written by Oretta Zanini De Vita and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-14 with Cooking categories.
Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. 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.
Pasta
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Author : Elaine Elliot
language : en
Publisher: Formac Publishing Company
Release Date : 2000
Pasta written by Elaine Elliot and has been published by Formac Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
In this book you'll find a wonderful array of delicious new pasta recipes, created by master chefs and adapted for your home kitchen. This book includes dishes on the menus of more than 30 fine country inns and restaurants: innovative creations such as Wild Mushroom Ravioli with Fresh Herbs and White Truffle Oil; Fettuccini with Lobster and Tarragon; Thai Shrimp Linguine; Penne Chicken Polo with Wild Mushrooms in Port Cream Sauce; Tortellini with Roasted Red Peppers and Spinach. Each recipe has been tested and adapted for home use. For presentation and serving ideas, full-colour photographs, shot on location, show the dishes just as they are served to guests. Pasta: 40 Recipes for Fine Dining at Home is another volume in the tantalizing Flavours series of fully illustrated cookbooks.
Mastering Pasta
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Author : Marc Vetri
language : en
Publisher: Ten Speed Press
Release Date : 2015-03-17
Mastering Pasta written by Marc Vetri and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-17 with Cooking categories.
Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.