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Release Year: 2013

ISBN: 9780393082432

Über dieses Produkt

Product Identifiers

Publisher

Norton & Company, Incorporated, w. w.

ISBN-10

0393082431

ISBN-13

9780393082432

eBay Product ID (ePID)

159930464

Product Key Features

Book Title

Sauces and Shapes : Pasta the Italian Way

Number of Pages

400 Pages

Language

English

Topic

Courses & Dishes / Soups & Stews, Methods / Garnishing & Food Presentation, Specific Ingredients / Pasta, Regional & Ethnic / Italian, Courses & Dishes / Sauces & Dressings

Publication Year

2013

Illustrator

Yes

Genre

Cooking

Author

Oretta Zanini De Vita, Maureen B. Fant

Format

Hardcover

Dimensions

Item Height

0.1 in

Item Weight

42.9 Oz

Item Length

1 in

Item Width

0.9 in

Additional Product Features

Intended Audience

Trade

LCCN

2013-021921

Reviews

Sauces & Shapes could well be the book that retires all other pasta books...The table of contents alone reads like the most tantalizing trattoria menu from which you just can't decide which dish to order., A glorious selection of sauces and soups with suggestions for the pasta shapes that go best with them., With everything we Americans have done with, and to, pasta and sauce, there's a sublime goodness and rightness in the thousands of ways Italy has paired the two for a very long time. Each dish evolved from individual communities; each of those groups' culinary instincts was shaped by different experiences. This book is as much a fascinating lesson in Italian character as it is generous with dishes rarely tasted beyond their home kitchens., There are no better experts on the ideology of pasta--the union of a noodle and its proper condiment--than Oretta and Maureen. Sauces & Shapes contains a smart balance of history, tradition, and love. The recipes are easy enough to prepare at home but not yet ubiquitous in American kitchens. It's a work I look forward to exploring., Spend a little time with Sauces and Shapes and instead of asking why anyone might need yet another pasta cookbook, you might find yourself wondering why you would keep all those others., Sauces & Shapes is the perfect, curated Italian cookbook. If you like Italian cooking, Sauces & Shapes will become a timeless, cherished companion., Zanini De Vita and Fant's Sauces & Shapes accomplishes the impressive feat of presenting a thoroughly Italian perspective on pasta in a package that all American cooks can use and understand., Starred review. Picking up where the Encyclopedia of Pasta (2009) left off, this manifesto on Italian noodles is meant to provide recipes for home cooks preparing dishes in modern kitchens. While the previous work focused on cataloguing and describing Italian pasta, this book is meant to help those out outside of Italy cook like Italians., Once again I've been schooled by Oretta Zanini De Vita. And without the help of Maureen B. Fant this information would still be lost on me...Together they are the ultimate crusaders for Italian authenticity protection., Revelation lies between these covers...This book is as much a fascinating lesson in Italian character as it is generous with dishes rarely tasted beyond their home kitchens., Zanini De Vita and Fant's Sauces & Shapes accomplishes the impressive feat of presenting a thoroughly Italian perspective on pasta in a package that all American cooks can use and understand. Packed with information and advice, their recipes for classic dishes are definitive., Sauces & Shapes could well be the book that retires all other pasta books. The table of contents alone reads like the most tantalizing trattoria menu from which you just can't decide which dish to order.

Dewey Edition

Dewey Decimal

641.822

Synopsis

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 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., 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.

LC Classification Number

TX809.M17Z36 2013

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