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100 Ways to Be Pasta: Perfect Pasta Recipes from Gangivecchio Hardcover – September 20, 2005


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Product Details

  • Hardcover: 208 pages
  • Publisher: Knopf (September 20, 2005)
  • Language: English
  • ISBN-10: 140004104X
  • ISBN-13: 978-1400041046
  • Product Dimensions: 0.9 x 8.4 x 8.4 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #468,742 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. Pasta's very simplicity can sometimes trip up cookbook authors. After all, how many recipes for spaghetti with tomato sauce does one need? Mother and daughter Wanda and Giovanna Tornabene easily skirt this issue with inventive dishes such as Tagliolini with Green Apple Pesto and Speck, and Ditaloni with Eggplant Balls, Potato, and Pancetta. To coauthor Carreño's credit, the voices of these two women, who run a restaurant in a 13th-century Sicilian abbey, remain genuine and convincing throughout. They demonstrate that cuisine can be inventive without involving backbreaking labor: in a recipe for Bucatini with Dried Figs, for example, they explain that they purchase dried figs rather than drying their own, "a boring and tedious task." In a charming sidebar, they describe the pasta they prepare for their dogs and cats twice a day. There's a distinct Sicilian flavor throughout, which means less of an emphasis on handmade egg pasta (Papa's Ricotta Ravioli with Simple Butter Sauce is one exception) and an homage to the classic Lampedusa novel The Leopard in the form of a timballo that mimics one served in a prince's home in the novel, as well as a version of Sicily's Famous Spaghetti with Eggplant and Ricotta Salata. Recipes are clearly written and divided into types, such as rich pasta, one-dish pasta, soup with pasta, etc. The Tornabenes'La Cucina Siciliana di Gangivecchio (Knopf, 1996) and Sicilian Home Cooking (Knopf, 2001) were James Beard Award winners; this new addition looks like another potential champion. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Now that the low-carb diet craze is winding down, pasta's perennial popularity places it back on both home and restaurant tables. Part of pasta's charm is its utter adaptability. It can be eaten hot, cold, baked, in soup, or simply sauced. The great diversity of pasta shapes adds visual variety to these diverse cooking methods. The hundred variations given here by celebrated Sicilian cooks seem barely to touch the surface. The Tornabenes focus on both traditional and contemporary Sicilian ways of dealing with pasta. They serve spaghetti with eggplant chunks and ricotta salata in imitation of Mount Etna's snowy volcanic peaks. They top tagliolini with intriguing green apple pesto. Another variation uses five different nut meats to create a pesto ideal for short pasta. Even potatoes figure in these pastas, one dish combining them with sausage, another using them in ravioli stuffing. A regal dish combines lobster with sparkling Italian wine to sauce orecchiette. Cooks everywhere will find inspiring ideas here to feed both families and guests. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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Customer Reviews

4.6 out of 5 stars
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Delicious, Authentic and Easy past dishes from my land.
Elisa Tumino Van Amburgh
He really like to learn more about the history as well as some new recipes he was planning on trying out.
P. Sinon
A lot of pasta books seems to be written for novice cooks.
Jackal

Most Helpful Customer Reviews

13 of 14 people found the following review helpful By Cooking in L.A. on October 30, 2005
Format: Hardcover
I bought this book sight unseen based solely on the quality of the author's previous books. And I bought it because I had been searching for pasta recipes that did not go heavy on the standard red or white versions. This book really delivered. A few examples:

Fusilli with Porcini Mushrooms, Aromatic Vegetables & Grappa

Ziti with Lamb, Lemon & Rosemary

Lumache Rigate with Broccoli Flowers & Turmeric Cream

September Soup with Green Beans & Caciocavallo

Capellini Timballo with Peas, Edam & Ham

Recipes are largely complete on one page and there are some photographs sprinkled throughout. Each recipe is preceded with a short paragraph by the authors giving a short personal backround on the recipe or serving ideas. Oh, and there is even a sidebar for a pasta meal for your cat or dog!

Overall I was delighted with this purchase.
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12 of 15 people found the following review helpful By Elena Hernandez on November 15, 2005
Format: Hardcover
I think I am going to be trying a lot of the recipes in 100 Ways to Be Pasta - these are recipes from the village of Gangivecchio, in Sicily. The book is divided into 5 chapters:

Quick and Easy Pastas

Rich Pastas

One-Dish Pastas

Soup with Pasta

Baked Pastas and Timballos

The latter is the most interesting to me - I have been very curious about Timballos since I first heard about them in the movie "Big Night" as a rare and kind of mystical dish that you will not find in many Italian cookbooks.

A timballo is a served during special occasions and Holidays. It is a kind of savory "cake" made with short or long pasta and layers of either meats, vegetables, cheese and a red or white sauce. The recipes in this book all sound delicious:

Baked Timballo of Anelleti, Veal and Vegetables

Veal Timballo with an Eggplant Shell

Eggplant and Ziti Timballo

Timballo of Winter Squash and Sausages (good idea for a new Holiday dish like Thanksgiving or Christmas)

The other chapters have recipes I have not seen in other books, mostly using the local ingredients of Sicily.

The authors give a lot of advice and the book has some beautiful photographs of the village of Gianvecchio as well as some dishes and techniques on pasta making.

Italian food is my favorite and I am very very happy with this book.
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3 of 3 people found the following review helpful By Jackal on June 4, 2009
Format: Hardcover
A lot of pasta books seems to be written for novice cooks. This book is more solid. It gives very useful advice, e.g. regarding pasta water (not obvious to me!), matching sauce with pasta shape. The recipes are good and go for genuine taste. I would say the recipes are personal rather than some definitive version. Like: "this is how a friend we like cooks really good garlic & oil pasta". Most of the recipes are based on olive oil and pasta made without eggs. The book does not deal with making your own pasta. All recipes start with an anecdote. If you don't like this, just skip the paragraph in italic.
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3 of 3 people found the following review helpful By N. D. Beier on March 19, 2006
Format: Hardcover Verified Purchase
This book is not only hugely informative, but fun to read. The recipes are easy to follow, and the tips are things that would never have occurred to me. I always thought pasta was so uncomplicated that my childhood "Mac'n'Cheese" pretty much summed it up. WRONG! These two passionate Italian cooks are the real thing, and my family is really, really glad I ordered this book! We should all be grateful that Wanda and Giovanna Tornabene consented to share their love of pasta with the rest of the world.
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By Saar Harel on May 24, 2014
Format: Kindle Edition
I live in North Beach San Francisco which is the Italian neigborhood.

We have a fancy library that allows you to get books online.
E-books.
Anyway, I downloaded this one in order to get some Pasta recipes.

I have already done.
Ditali with cauliflower and Cinnamon - great
Pasta with Anchovy - great and fast
Pasta with Brocolli - great
pasta with orange zest and creme fresche - very interesting and simple

They were all great.
The only two negatives are.
She is very heavy handed with the olive oil, so up to you if you want to follow that. I crossfit so I don't care.

The second thing is the book doesn't have any images of the pastas.
Which for me is big in cooking books as i like to see what the cook did too.

So I deducted 1 star, but well worth the time and the carbs to have these recipes.

Ciao
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