Download or read book Pasta Recipes The art of the best Italian food with wonderful recipes written by and published by jideon francisco marques. This book was released on 2024-02-18 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pasta making is, at its most basic, an act of humility. It’s repetitive, precise manual labor—a simple gift to the gods of gluten offered up in flour-dusted basements and prep kitchens around the world. It is ceremonious only in its utter lack of ceremony. What has always appealed to me is how the frank marriage of two ingredients—whether flour and water or flour and eggs—splinters into hundreds of variations of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes; how each has its own origin story, rhythmic set of motions, and tools; and how mastery can sometimes come down to an elusive sleight of hand: the flick of a wrist, the perfect twist of the index finger away from the thumb. Movements learned only through practice. In the two years between leaving A Voce in Manhattan and opening my first restaurant, Lilia, in Brooklyn, I spent most of my days at home learning, for the first time since I was a kid, what it meant to cook not for accolades or recognition but for comfort. There was no Michelin. No New York Times. No owners. No need to prove that a Jewish kid from Connecticut with no Italian heritage had any business cooking Italian food. No longer were my thoughts, Is this nice enough? or Is this cool enough? but rather, What kind of food do I want to eat? or What food do I want to cook? and most importantly, Why? I was cooking pasta that paid homage to Italy’s iconic regional dishes, sure, but the virtue of craveability was paramount. It’s why my food at Lilia and my second restaurant, Misi, is so rooted in home cooking, and it’s perhaps the only way to explain how a dish as simple as rigatoni with red sauce ended up on Lilia’s opening menu, and then once again at Misi. I wanted to serve the food that I like to eat—the food I’d always been cooking, just stripped down to the studs and rebuilt with a simple mantra in mind: quanto basta. In Italian cookbooks, quanto basta is typically represented as “q.b.” It translates to “as much as is necessary,” and it appears when an ingredient is listed without an exact quantity. It’s essentially the Italian version of “salt to taste,” but it has come to symbolize a shift in focus for me—one that places simplicity and comfort first and always makes me ask, Is this really necessary? It took me decades to get here. This book is meant as a ride-along, from red sauce to regional classics to the pastas I’ve made my own. At its core is a journey back to the home regions of some of my favorite pastas in an effort to understand them with new clarity—to gain a deeper knowledge of not only how they are faring in a country undergoing constant culinary evolution but also of their sense of place. Perhaps more than anything, though, this book is my love letter to pasta. What has made pasta the cornerstone of Italian culinary culture for centuries, an indelible part of so many Americans’ early food memories, and a food so eminently alluring that even the gluten averse cannot resist its siren song is that it asks, first and foremost, something elemental of us: that we enjoy it.

Download or read book The Art of Italian Cooking written by Maria Lo Pinto and published by . This book was released on 2012-04-05 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Pasta Queen written by Nadia Caterina Munno and published by Simon and Schuster. This book was released on 2022-11-08 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER TikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a. The Pasta Queen, presents a cookbook of never-before-shared recipes featuring the signature pasta tips and tricks that are 100% authentic to Italian traditions—and just as gorgeous as you are. In the first-ever cookbook from TikTok star and social media sensation Nadia Caterina Munno—a.k.a. The Pasta Queen—is opening the recipe box from her online trattoria to share the dishes that have made her pasta royalty. In this delectable antipasto platter of over 100 recipes, cooking techniques, and the tales behind Italy’s most famous dishes (some true, some not-so-true), Nadia guides you through the process of creating the perfect pasta, from a bowl of naked noodles to a dish large and complex enough to draw tears from the gods. Whether it’s her viral Pasta Al Limone, a classic Carbonara, or a dish that’s entirely Nadia’s—like her famous Assassin’s Spaghetti—The Pasta Queen’s recipes will enchant even the newest of pasta chefs. Featuring a colorful tour of Italy through stunning photographs and celebratory tales of the country’s rich culinary heritage, along with stories about Nadia’s own life and family, The Pasta Queen is a cookbook that will warm your heart, soothe your soul, and spice up your life. And best of all? It’s just gorgeous.

Download or read book Pasta Classica written by Julia Della Croce and published by Chronicle Books Llc. This book was released on 1987 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: The definitive cookbook for authentic pasta cookery, a lively manual that treats pasta as the Italians do--as an art form, something to be praised as well as savored. Color illustrations.

Download or read book Artisan Sourdough Made Simple written by Emilie Raffa and published by Page Street Publishing. This book was released on 2017-10-24 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The easy way to bake bread at home—all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking—100,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs.

Download or read book Art of Pasta The written by Lucio Galletto and published by Random House Australia. This book was released on 2018-07-30 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Ci facciamo un piatto di pasta!' (Let's make a plate of pasta!) To help you make your own plates of pasta, here are detailed instructions for making and cutting pasta (including pasta flavoured with herbs, porcini, saffron and squid ink), and for making simple filled pastas and perfect gnocchi. To accompany your pasta, choose from an array of mouth-watering pestos - from the definitive Ligurian version made with basil and pine nuts to a vibrant-green pistachio pesto and a versatile orange and almond pesto that's equally good stirred through freshly cooked linguine, served with couscous or used as the basis of a salad dressing. Simple dishes mark the passage of the seasons, such as tagliatelle served with raw mushrooms in autumn, or with the first thin spears of asparagus in spring. In the cooler days of winter, authentic recipes for slow-cooked ragus (including a classic Bolognese sauce that has stood the test of time) really come into their own, filling the house with wonderful aromas.

Download or read book Italian American written by Angie Rito and published by Clarkson Potter. This book was released on 2021-10-26 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family. In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.

Download or read book Food of the Italian South written by Katie Parla and published by Clarkson Potter. This book was released on 2019-03-12 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: 85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

Download or read book My Kitchen Table 100 Pasta Recipes written by Antonio Carluccio and published by Random House. This book was released on 2011-07-31 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: 100 essential pasta recipes from the Godfather of Italian food, Antonio Carluccio. This recipe collection - containing 100 full-colour photographs - is not only incredible value for money but the perfect introduction to mastering the art of cooking delicious pasta! 'A classy production' - Sunday Telegraph Magazine 'Great recipes, simple instructions and easily sourced ingredients' -- ***** Reader review 'Super simple and delicious' -- ***** Reader review 'A gem' -- ***** Reader review 'Best pasta recipe book ever' -- ***** Reader review 'This is a super little book, full of mouth-watering authentic Italian recipes' -- ***** Reader review ************************************************************************************************** Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes. From fettucine Verdi with walnut sauce to pappardelle with meat ragout, orrechiette with broccoli to tagliolini with red mullet, soup with cappelletti to bucatini amatrice and catering for vegetarian and meat-based diets, the recipes are both simple and elaborate and sure to become household stalwarts and family favourites. Everybody loves pasta and this easy to follow cookbook will ensure that you have a recipe for every occasion and for every taste. Guaranteed to get your mouth watering and you itching to get in the kitchen!

Download or read book The Art of Simple Food written by Alice Waters and published by Clarkson Potter. This book was released on 2010-10-20 with total page 775 pages. Available in PDF, EPUB and Kindle. Book excerpt: An indispensable resource for home cooks from the woman who changed the way Americans think about food. Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

Download or read book I Love Pasta written by Academia Barilla and published by . This book was released on 2013 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pasta is the food that succeeds in reconciling different customs and cultures and in overcoming cultural and geographical borders, and this is owing to its versatility. A different and original point of view for discovering how much originality - and taste - is hidden behind a plate of pasta.

Download or read book The Long and the Short of Pasta written by Giancarlo Caldesi and published by Hardie Grant Publishing. This book was released on 2018-05-31 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Long and the Short of Pasta showcases the best Italian pastas from across the country. With dishes from Tuscany to Rome, this book brings to life the soul of Italy. Katie and Giancarlo Caldesi bring together a collection of incredible pasta dishes inspired by their lifetime travelling Italy and cooking Italian food. Enjoy dishes such as a Roman potato gnocchi in a tomato sauce, spaghetti with sardine and wild fennel sauce from Sicily and scialatielli with a porcini and pancetta sauce from the Amalfi Coast. Covering the basics of making fresh pasta and the perfect sauces to pair them with, this will give anyone the confidence to master the art of Italy’s most beloved ingredient. As with all of the Caldesi’s books, it will include gorgeous photographs of the Italian landscape and city portraits paired with personal travel musings and historical anecdotes about the origins of the recipes.

Download or read book Pasta Cookbook This Book Includes Sauces and Homemade Pasta Cookbook The Complete Recipe Book to Cook the Most Delicious and Tasty written by Owen Conti and published by . This book was released on 2020-10-05 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2 Manuscripts in 1 Book! Do you want to master the art of making the best Italian pasta dishes from scratch and easily directly in your kitchen? Pasta is one of the symbols of cuisine worldwide, but even if everyone knows it, few people manage to get a great homemade pasta dish. Many think that it is something absolutely hard, while others, who believe they are capable, do not excel because they do not yet know the right know-how to make outstanding homemade pasta dish at the same level as a starred Italian restaurant. With this collection of 2 books in 1, Owen Conti, of Italian origins and executive chef for over 16 years, wants to share with all home cooks how to prepare delicious pasta dishes of the real Italian cuisine step-by-step. In this Italian cooking collection, you will find: Book 1: Homemade Pasta Cookbook What are the various types of dough for pasta What ingredients are needed for each type of dough How to prepare the perfect dough step-by-step Pictures for each type of pasta The secret to cooking pasta More than 50 recipes to prepare all types of homemade pasta most eaten in Italy step-by-step And much more! Book 2: Pasta Sauce Cookbook: What are the best ingredients to use What to make before cooking sauces The secret ingredient for preparing tomato sauce More than 50 recipes on: How to prepare meat and fish sauces of Italian tradition step-by-step How to prepare the sauces are most eaten by Italians step-by-step How to make instant sauces in less than 10 minutes How to prepare the authentic baked pasta recipes step-by-step And much more! Even if you have always bought premade pasta and have never tried to make it at home in your life, don't worry, because Owen will guide you in the simple preparation of your first delicious homemade pasta dish! If you want to amaze yourself, your family, or your guests by immersing them in the flavors and tradition of the real Italian pasta, then get your copy now!

Download or read book Jamie s Comfort Food written by Jamie Oliver and published by HarperCollins Publishers. This book was released on 2017-09-26 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book I Love Pasta written by Academia Barilla and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smooth or ribbed, long or short, pasta is a "machine" designed to "capture" the sauce, to hold it, to transport it in the proper quantity to the mouth, to define the flavor of the recipe. The ribbings increase the surface area, to extend the staying power of the sour or sweet notes of the various seasonings; the loops catch small fragments of flavor; the spirals withhold and amplify the density of sauces. Pasta was created as a carrier of sauces, and there are no limits to it in this marvelous vocation. And Italian gastronomic tradition, so widely varied in its regional and territorial products, offers an extraordinary wealth of combinations, worthy of being proposed a new for an international audience, to respond to the hasty and quotidian repetitiveness resulting in unchanging cuisine. Thus was born the idea for a new book on pasta, the fruit of Academia Barilla's gastronomic experience and of Barilla's centuries-old technological competencies, to promote 360° knowledge about pasta, giving value to the extraordinary variety of the formats produced today in Italy -- at least 300 -- combining them in simple and varied preparations, each one tested and experimented with by the chefs at Academia Barilla, along with text and suggestions for excellence in the final result. The volume, large in format and with a carefully-designed editorial program, is structured using the individual formats as the basis. It presents their technical and physical characteristics; reports origins of their names and brief historical annotations, rich with significance; suggests ideal combinations with sauces and seasonings; and proposes traditional recipes from Italian gastronomy, splendidly illustrated using images produced during the preparation. A different and original point of view for discovering how much originality -- and taste -- is hidden behind a plate of pasta

Download or read book Authentic Italian Pasta Recipes by Region written by Victor Gourmand and published by Online Trendy Store. This book was released on with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to Cook Pasta at Home Cookbook Series As a fan of Italian cooking, I am thrilled to present my latest cookbook - "Authentic Italian Pasta Recipes by Region". It is the culmination of my lifelong passion for Italian cuisine, and it is also my greatest pleasure to share it with fellow gourmands and food enthusiasts who are in love with authentic pasta recipes. This cookbook is more than just a collection of recipes - it is a journey through the diverse and vibrant culinary landscape of Italy. Each chapter is dedicated to a specific region (Italy has 20 regions), and within each chapter, you will find 3 pasta recipes that are unique to that region. So, this cookbook has delicious 60 recipes to offer for every palate. One of the things that sets this cookbook apart is its focus on authenticity. As an expert in Italian cooking, I have taken great care to ensure that each recipe is true to its regional roots. This means using only the finest local ingredients and following traditional cooking techniques that have been passed down through generations. Another unique aspect of this cookbook is its level of detail. Each recipe is accompanied by a short description that provides insights into the history and culture of the dish. I believe that understanding the context of a recipe is essential to truly appreciate its flavors and textures, and I have taken great care to provide this context in each recipe. But most importantly, this cookbook is a celebration of the joy of cooking and sharing food with loved ones. No matter if you are a seasoned chef or a novice cook, these recipes are accessible and easy to follow, and they are sure to impress your guests and bring a smile to their faces. So, whether you are craving a comforting bowl of pasta al forno or a refreshing plate of spaghetti alle vongole, "Authentic Italian Pasta Recipes by Region" has got you covered. I invite you to embark on this culinary journey with me and explore the rich and diverse world of Italian pasta recipes. Buon appetito!

Download or read book The Barbuto Cookbook written by Jonathan Waxman and published by Abrams. This book was released on 2020-09-29 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: A culinary exploration of Barbuto’s menu—a unique blend of rustic Italian and modern California cuisine—from legendary chef Jonathan Waxman There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the ï¬?rst time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Jonathan and his team provide the necessary tools for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas, gnocchi, spectacular desserts, and much more. Every recipe is a flavorful restaurant showstopper adapted for straightforward preparation at home.