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Pasta: Classic and Contemporary Pasta, Risotto,Crespelle, and Polenta Recipes (at Home with The Culinary Institute of America) Hardcover – February 5, 2013


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Pasta: Classic and Contemporary Pasta, Risotto,Crespelle, and Polenta Recipes (at Home with The Culinary Institute of America) + Italian Cooking at Home with The Culinary Institute of America + The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef
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Product Details

  • Series: at Home with The Culinary Institute of America (Book 9)
  • Hardcover: 272 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (February 5, 2013)
  • Language: English
  • ISBN-10: 0470587792
  • ISBN-13: 978-0470587799
  • Product Dimensions: 9.6 x 1.1 x 10.4 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #754,936 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

Pasta is a perennial favorite that never seems to go out of style. Quick to cook, easy to customize, and always flavorful, it's no wonder so many people love it. From basic comfort food dishes like pasta with marinara sauce to elegant pastas dressed up with truffles and butter, Pasta offers nearly endless possibilities. Written by expert Italian chefs from The Culinary Institute of America, this truly authoritative resource includes recipes and techniques for preparing pasta dishes with fresh or dried pasta, handmade or store bought.

Pasta features nearly 150 recipes for irresistible pastas of all kinds, illustrated throughout by almost 100 mouthwatering photographs from acclaimed photographer Francesco Tonelli. The book covers the basics and beyond, including instructions for making your own fresh pasta by machine or by hand; techniques for rolling, cutting, and shaping fresh pasta; and advice on making perfect gnocchi, risotto, polenta, and crespelle.

Divided into chapters by season, Pasta includes innovative recipes for pastas ideal for any time of year—from light spring dishes like Farro Salad with Pesto or Garganelli with Leeks and Morels to comforting winter meals like Bucatini alla Carbonara or Sausage-Filled Ravioli with Brown Butter and Pancetta. You'll also find much more than just pasta. The book features authentic, traditional recipes for risotto like Herbed Risotto with Roasted Quail, crespelle (Italian crepes) like Crespelle Stuffed with Eggplant and Topped with Fresh Tomatoes and Ricotta, and polenta dishes like Polenta with Sopressata and Vinegar Sauce—all expertly tested by the CIA.

Ideal for both beginners and experienced cooks, Pasta includes truly authentic techniques, inventive recipes, step-by-step guidance, and photos that inspire and instruct. With expert advice from the trusted authorities at The Culinary Institute of America, Pasta is a must for anyone who can't get enough of this timeless and traditional dish.

From the Back Cover

In this irresistible collection, you'll find recipes developed by born-and-bred Italian chefs. Explore pasta, risotto, gnocchi, crespelle, and polenta dishes that travel the length of Italy in a seasonal celebration of one of the world's favorite foods.

Whether you're looking for a meal that cooks quickly from ingredients already in your pantry or an opulent dish that celebrates Italy's finest ingredients, this book has something delightful in store for every lover of fine Italian dishes.


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Customer Reviews

3.6 out of 5 stars
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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Maryann Godeanu on July 29, 2013
Format: Hardcover Verified Purchase
Well written book.
The recipes are never overly complicated, and as a neighbor of the CIA Ialways enjoy a book by someone associated with this fine institution. The pictures of the half eaten dishes urge you to try and make that dish. Just brilliant.
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2 of 2 people found the following review helpful By Tamara Byrne on July 28, 2013
Format: Hardcover Verified Purchase
Best Pasta Chef in the world. Used to own Locust Tree in New Paltz and now a teacher at the CIA. Hands down the best meals and pasta we have ever had anywhere.

Joe
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1 of 1 people found the following review helpful By Walter E. Obrien on October 3, 2013
Format: Hardcover Verified Purchase
Cooking is one of the few venues that allow me to express the right side of my brain.

I had gotten burned out by the typical red sauces and garlic based oil sauces for pasta and was looking for something to take me in new directions. This book does it.

I've also got the vegetarian cooking book from the CIA. Both books are well laid out. Magnificent photos and a lot of very creative recipes.
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Format: Hardcover
FIRST: Any good cook can write workable recipes. A good food stylist can arrange and doctor food for a professional photographer. And, a good cookbook author should be able to develop a meaningful guide that id commonly called a Table of Contents. Who organized this cookbook, Elmer Fudd?

The recipes are OK, once you find with you are looking for; at least those I tried worked. If you are looking for ragu in the style of Bolognese - well, I can't help but ask; how many"pasta" cookbooks have you seen that do not include a recipe for Bolognese sauce?

SECOND: This cookbook is very, very poorly organized - good luck finding what you are looking for, and the In addition to this, the index is also poorly organized. The table of content is absoultely no help whatsoever... Summer p. 1, Autumn p. 57, Winter p.113 and Spring p. 173 - that's all you get in the table of contents.

By-the-way, pasta dishes made with seasonal vegetables and game is the traditional custom in Italy, and probably everywhere else, however, if the author/editor of a cookbook wants to use the Seasons as topic headings for the table of contents, the least they could do is list the subtopic headings and the seasonal recipes beneath each season, if for no other reason than to give readers and especially novice cooks some form of meaingful guideance - assistance - in seeking what they are looking for.

THIRD: This is America, and We - AT LEAST MOST AMERICANS - speak English, not Italian or French or Spanish or etc. Recipes should be listed first in ENGLISH and subtitled in Italian or French or etc. One thing stands out in this cookbook is that the authors evidently want to make sure that the readers know that they can speak and write a little Italian.
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0 of 1 people found the following review helpful By lucien on December 3, 2013
Format: Hardcover Verified Purchase
The Pasta book from the culinary institute of america it's the classic and the basic my expectation was to see a book more for professional chefs it 's ok for amateur and who want to learn the basic
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