Anything's Pastable : 81 Inventive Pasta Recipes for Saucy People by Dan Pashman
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Anything's Pastable : 81 Inventive Pasta Recipes for Saucy People by Dan Pashman
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eBay-Artikelnr.:167339788854
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- Artikelzustand
- ISBN
- 9780063291126
Über dieses Produkt
Product Identifiers
Publisher
HarperCollins
ISBN-10
0063291126
ISBN-13
9780063291126
eBay Product ID (ePID)
3061247688
Product Key Features
Book Title
Anything's Pastable : 81 Inventive Pasta Recipes for Saucy People
Number of Pages
288 Pages
Language
English
Publication Year
2024
Topic
General, Specific Ingredients / Pasta, Courses & Dishes / Sauces & Dressings, Form / Essays
Illustrator
Yes
Genre
Cooking, House & Home, Humor
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
35.6 Oz
Item Length
9.3 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2023-023709
Dewey Edition
23
Reviews
"An ingenious collection of recipes that celebrate and elevate pasta dishes. . . . Pashman writes with a zesty, addictive sense of wit. . . . If Willy Wonka and Alton Brown collaborated on a pasta cookbook, the end result might be something like this--revolutionary in all the right ways." -- Library Journal (starred review) "The recipes . . . aim to encourage a spirit of adventure in pasta lovers. [They] are organized into loose categories: 'flavor bombs' include kimchi carbonara, while baked options include a noodle kugel with persimmon relish. Pashman doesn't shy away from store-bought shortcuts, encouraging readers to use packaged gnocchi and tortellini and even offering a flow chart for how to improve on jarred tomato sauce depending on taste and how much time one has. . . . Purists will balk, but adventurous home cooks will be glad they tuned in." -- Publishers Weekly "[Pashman] may just be readers' long-lost foodie soulmate. . . . [the] recipes are detailed but easy to read and follow, most clocking in at under 45 minutes. . . . With just a handful of ingredients and some creativity, Pashman proves that anything truly is pastable." -- Booklist, "An ingenious collection of recipes that celebrate and elevate pasta dishes. . . . Pashman writes with a zesty, addictive sense of wit. . . . If Willy Wonka and Alton Brown collaborated on a pasta cookbook, the end result might be something like this--revolutionary in all the right ways." -- Library Journal (starred review), "An ingenious collection of recipes that celebrate and elevate pasta dishes. . . . Pashman writes with a zesty, addictive sense of wit. . . . If Willy Wonka and Alton Brown collaborated on a pasta cookbook, the end result might be something like this--revolutionary in all the right ways." -- Library Journal (starred review) "The recipes . . . aim to encourage a spirit of adventure in pasta lovers. [They] are organized into loose categories: 'flavor bombs' include kimchi carbonara, while baked options include a noodle kugel with persimmon relish. Pashman doesn't shy away from store-bought shortcuts, encouraging readers to use packaged gnocchi and tortellini and even offering a flow chart for how to improve on jarred tomato sauce depending on taste and how much time one has. . . . Purists will balk, but adventurous home cooks will be glad they tuned in." -- Publishers Weekly
Dewey Decimal
641.822
Synopsis
A BEST COOKBOOK OF THE YEAR: Wired , Food & Wine , Epicurious , & Esquire Winner, 2025 Libby Award for Best Cookbook of the Year The innovative James Beard Award-winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces in this fun and charmingly obsessive cookbook, which includes a foreword from bestselling author J. Kenji López-Alt. When Sporkful podcast host Dan Pashman launched cascatelli, a new pasta shape he invented that he designed to hold tons of sauce, stay on the fork, and be incredibly satisfying to bite into, it went viral and was named one of TIME Magazine's Best Inventions of the Year. VICE called him "a modern pasta legend." But as Dan was flooded with pictures of what people were making with his pasta, he was disappointed to see how limited the dishes were: tomato sauce, meat sauce, mac and cheese, over and over. A few party animals made pesto. So Dan set out to revolutionize people's conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That's why there's no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead it's time to show the world-- Anything's Pastable . Here you'll enjoy dishes inspired by a range of ingredients and cuisines: Kimchi Carbonara Cacio e Pepe e Chili Crisp Keema Bolognese Mapo Tofu Cascatelli Shakshuka and Shells Smoked Cheddar and Chicken Manicotti "Enchiladas" Linguine with Miso Clam Sauce Shrimp and Andouille Mac and Cheese Lesser-known Italian pasta dishes with a twist: Spaghetti all'Assassina (spicy pasta pan fried until charred and crispy crunchy) Ciceri e Tria (chewy fresh pasta with crispy fried pasta in a light chickpea broth) Cavatelli with Roasted Artichokes and Preserved Lemon Creste di Gallo with Fava Beans and Dandelion Greens Pasta Frittata Fun and delicious concoctions that may--or may not--be how they do it in Italy: Spinach Artichoke Dip Lasagna Pinwheels Pasta Pizza (the "crust" is fettucine fused together) Roman Cafeteria Hot Dog Pasta Salad with Canned Veggies With an incredible array of recipes, Dan showcases the limitless pastabilities when you really know how to use your noodle., The innovative James Beard Award-winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces in this fun and charmingly obsessive cookbook, which includes a foreword from bestselling author J. Kenji López-Alt. When Sporkful podcast host Dan Pashman launched cascatelli, a new pasta shape he invented that he designed to hold tons of sauce, stay on the fork, and be incredibly satisfying to bite into, it went viral and was named one of TIME Magazine's Best Inventions of the Year. VICE called him "a modern pasta legend." But as Dan was flooded with pictures of what people were making with his pasta, he was disappointed to see how limited the dishes were: tomato sauce, meat sauce, mac and cheese, over and over. A few party animals made pesto. So Dan set out to revolutionize people's conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That's why there's no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead it's time to show the world--Anything's Pastable. Here you'll enjoy dishes inspired by a range of ingredients and cuisines: Kimchi Carbonara Cacio e Pepe e Chili Crisp Keema Bolognese Mapo Tofu Cascatelli Shakshuka and Shells Smoked Cheddar and Chicken Manicotti "Enchiladas" Linguine with Miso Clam Sauce Shrimp and Andouille Mac and Cheese Lesser-known Italian pasta dishes with a twist: Spaghetti all'Assassina (spicy pasta pan fried until charred and crispy crunchy) Ciceri e Tria (chewy fresh pasta with crispy fried pasta in a light chickpea broth) Cavatelli with Roasted Artichokes and Preserved Lemon Creste di Gallo with Fava Beans and Dandelion Greens Pasta Frittata Fun and delicious concoctions that may--or may not--be how they do it in Italy: Spinach Artichoke Dip Lasagna Pinwheels Pasta Pizza (the "crust" is fettucine fused together) Roman Cafeteria Hot Dog Pasta Salad with Canned Veggies With an incredible array of recipes, Dan showcases the limitless pastabilities when you really know how to use your noodle.
LC Classification Number
TX809.M17P345 2024
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