Pasta (ePub)
The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook]
(Sprache: Englisch)
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.
Food trends come and go, but pasta holds strong year after year....
Food trends come and go, but pasta holds strong year after year....
sofort als Download lieferbar
Printausgabe 36.90 €
eBook (ePub) -54%
16.99 €
8 DeutschlandCard Punkte sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Pasta (ePub)“
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.
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 handcut 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 favorite 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 (all regions), and Robbins' 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 more than one hundred transporting full-color images from Italy and sixty mouthwatering photos of pasta dishes, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.
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 handcut 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 favorite 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 (all regions), and Robbins' 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 more than one hundred transporting full-color images from Italy and sixty mouthwatering photos of pasta dishes, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.
Autoren-Porträt von Missy Robbins, Talia Baiocchi
Missy Robbins is the James Beard Award-winning chef/owner of acclaimed Lilia and Misi restaurants; the co-founder of MP, a pasta and specialty foods brand; and co-founder of Grovehouse, a hospitality company. Over the course of her decades-long career, she has been profiled in a range of publications, from Vanity Fair to InStyle to the New York Times. She lives, makes pasta, and cooks in Brooklyn.Talia Baiocchi is the founder and editor in chief of PUNCH, the author of Sherry and Spritz, and a food and drink writer who lives, and works, in Brooklyn.
Bibliographische Angaben
- Autoren: Missy Robbins , Talia Baiocchi
- 2021, 416 Seiten, Englisch
- Verlag: Clarkson Potter/Ten Speed
- ISBN-10: 1984857010
- ISBN-13: 9781984857019
- Erscheinungsdatum: 26.10.2021
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 281 MB
- Mit Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Family Sharing
eBooks und Audiobooks (Hörbuch-Downloads) mit der Familie teilen und gemeinsam genießen. Mehr Infos hier.
Kommentar zu "Pasta"
0 Gebrauchte Artikel zu „Pasta“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "Pasta".
Kommentar verfassen