Signature Pasta Cookbook Signed
Twenty six of America's cutting-edge chefs share their 140 best pasta recipes inside the Signature Pasta cookbook by Paolo Villoresi and Micol Negrin. This is an inscribed signed cookbook.
Format: Hardcover with dust jacket, 199 pages.
Publisher: Italian Table
Author: Paolo Villoresi and Micol Negrin
Description: The same creative team that brought you The Magazine of La Cucina Italiana and the Italian Culinary Institute in New York City has done it again: a volume of impossibly delicious recipes laced with culinary lore and entertaining anecdotes dedicated entirely to Italy's favorite food, pasta.
Pasta has become Italy's culinary flag, its most beloved and symbolic fare the world over In this ground-breaking volume conceived by Italian Cooking & Living, twenty-six of North America's most talented chefs take you into their award-winning Italian kitchens and share their pasta recipes, their pasta secrets, and their pasta philosophy. The result is a compendium of one hundred twenty-five tempting, enticing dishes featuring all manner of pasta: from Lobster Fusilli with Pesto to Rigatoni with Roasted Red and Yellow Peppers, Sausage, and Barolo, the recipes in this book are sure to be a revelation to anyone enamored with Italy's beloved first course.The chefs' creative use of pasta proves that Italian cuisine, like any other art, is constantly evolving; their very personal interpretation of pasta is often surprising, always delectable-and, best of all, it allows you to cook like a professional chef in your very own kitchen. The dishes included range from simple weeknight preparations that can be put together in a matter of minutes -- the sauce literally cooks while the pasta boils -- to stunning creations fit for the most elegant dinner party.
A chapter filled with little-known facts explores the history of pasta through the ages, and tells how pasta came to be the cherished staple it is around the world. Another gives the home cook all the insiders' techniques needed to turn out a perfect plate of pasta, and a third unveils the way to match the vast variety of pastas available with the most appropriate sauces. An informative glossary of Italy's pastas -- some common, like penne and zite, and others rare and regional, like garganelli and trofie -- is an invaluable tool for the curious cook. And since wine is such an integral part of our enjoyment of food, a leading wine expert guides the reader through the world of pairing pasta with just the right wine.
So whether you are hungry for lean and luscious Spicy Seafood Linguine al Cartoccio or have a hankering for a bowl of robust Pasta e Fagioli alia Napoletana, you are in for a treat: Signature Pasta delivers the fresh, vibrant flavors Italy is famous for; and the knowledge and artistry of twenty-six of North America's most inventive chefs.
Condition: Good condition.