Following in the footsteps and in the spirit of Cucina Fresca, Pasta Fresca offers impeccable recipes and new interpretations for pasta dishes that are bright, exuberant, healthful, and full of satisfying flavors. Two-color illustrations.
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Book Description
Editorial Reviews
From Publishers Weekly
" Pasta fresca , to us, means pasta that is fresh, vivid, and uncomplicated," note La Place and Kleiman ( Cucina Fresca ), Californian champions of "golden, glowing pasta" who seek to do away with the "strong, bitter tomato sauces that had been on the stove since time immemorial, with gigantic meatballs perched precariously on top." The authors prefer fare that "expresses a sense of freedom" and can be quickly prepared; their nearly 130 recipes for pasta soups and sauces, baked and stuffed pasta and gnocchisome intensified by anchovies, saffron, fennel tops or mascarponewill appeal to cooks with little time to spare. Many dishes are accessible and appetizing, especially the raw sauces (spaghetti with tomato-lemon sauce; beach pasta; pestos). More trendy are carrot-amaretti dumplings and "salsa rosa con vodka." Though the authors assert that "few people other than grandmothers have the time to make pasta at home," they offer instructions on how to roll your own by hand and machine, and provide a primer of pasta shapes, from orecchiette , "little ears," to linguine , "little tongues." Literary Guild alternate.
Copyright 1988 Reed Business Information, Inc.
Copyright 1988 Reed Business Information, Inc.
Review
"A highly innovative and charming cookbook to inspire you." -- --Los Angeles Times
"A spirited cookbook that dispels the myth of heavy Italian food." -- --Chicago Tribune
"The freshness of the recipes is what them so appealing. That they are so simple adds to their charms." -- --New York Times --This text refers to the Paperback edition.
"A spirited cookbook that dispels the myth of heavy Italian food." -- --Chicago Tribune
"The freshness of the recipes is what them so appealing. That they are so simple adds to their charms." -- --New York Times --This text refers to the Paperback edition.
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More About the Author
Evan Kleiman is a true culinary multi-tasker. Chef, author, radio host, and restaurateur, she has been called "the fairy Godmother of the LA food scene" for her central role in bringing a community of food people together through her radio show Good Food. As host of the radio show Good Food on KCRW since 1997, Evan has interviewed more than 6000 guests ranging from celebrated chefs to local farmers enabling her to explore every aspect of food and how it intersects with human life.
As proprietor and chef of Angeli Caffe for 28 years Evan's improvisational style, while rooted in the Cucina Povera of Italy shows her reliance on simple ingredients and economical ingenuity to produce delicious and satisfying food with a fresh, honest, pared down aesthetic that people intuitively understand and appreciate. People just get it. The heart stays focused on who is across the table. It's good eating, not haute cuisine dining. When Angeli opened in 1984 Evan was credited with reintroducing rustic Italian cooking to the U.S.
As a natural extension of her longtime exposure to everything to do with food, Evan's interest now extends to issues of food policy and agroecology. The founder of LA's Slow Food Chapter, which she ran for eight years, Evan now serves on the Stewardship Council for Roots of Change and is a member of the Los Angeles Food Policy Council. She is an active speaker on issues of food culture and sustainability and just to maintain a balance, is also attempting to become the Queen of Pie.
Evan is the author of six books on Italian food and one video app, Easy As Pie.
As proprietor and chef of Angeli Caffe for 28 years Evan's improvisational style, while rooted in the Cucina Povera of Italy shows her reliance on simple ingredients and economical ingenuity to produce delicious and satisfying food with a fresh, honest, pared down aesthetic that people intuitively understand and appreciate. People just get it. The heart stays focused on who is across the table. It's good eating, not haute cuisine dining. When Angeli opened in 1984 Evan was credited with reintroducing rustic Italian cooking to the U.S.
As a natural extension of her longtime exposure to everything to do with food, Evan's interest now extends to issues of food policy and agroecology. The founder of LA's Slow Food Chapter, which she ran for eight years, Evan now serves on the Stewardship Council for Roots of Change and is a member of the Los Angeles Food Policy Council. She is an active speaker on issues of food culture and sustainability and just to maintain a balance, is also attempting to become the Queen of Pie.
Evan is the author of six books on Italian food and one video app, Easy As Pie.
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Most Helpful Customer Reviews
15 of 15 people found the following review helpful:
5.0 out of 5 stars
After ten years, my favorite cookbook,
By Gail Martin (Houston, TX United States) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Pasta Fresca: An Exuberant Collection of Fresh, Vivid, and Simple Pasta Recipes (Paperback)
I found "Pasta Fresca" when it first came out in the early '90s and have loved it ever since. The recipes are easy, simple, and fresh. Summer Spaghetti: Fresh tomatoes and basil, marinated at room temperature with garlic and olive oil, tossed with mozzarella and hot pasta. "Beach Pasta": Small pasta shells, tuna, tomatoes, olives, and anchovies. Both have become staples for me, and every new recipe I try from the book turns out well. I can't recommend this book highly enough. It also makes a great wedding present for couples just starting out.
9 of 9 people found the following review helpful:
5.0 out of 5 stars
Who needs pictures? It's the taste that counts!,
By CB (Alzey, Germany) - See all my reviews
This review is from: Pasta Fresca: An Exuberant Collection of Fresh, Vivid, and Simple Pasta Recipes (Paperback)
I bought this cookbook several years ago. While other cookbooks while away in the cupboard, "Pasta Fresca" lives on my kitchen counter.The recipes are good and mostly easy. The only challenge is finding some of the ingredients. (Luckily most of the recipes do not require hard-to-find ingredients.) But the search for black olive paste is well worth it: "Fusilli lunghi all' Amalfitana" sends us to Seventh Heaven regularly. Why, it's almost as good as a trip to the fairy tale land of Amalfi!
7 of 7 people found the following review helpful:
5.0 out of 5 stars
Great Italian Pasta Recipes,
By A Customer
This review is from: Pasta Fresca: An Exuberant Collection Of Fresh, Vivid, And Simple Pasta Recipes (Hardcover)
I bought this book on a lark and now use it often with great results. The last time that I made dinner from it my guest was overwhelmed by the great aromas wafting from the kitchen. She loved the meal as well. The recipes are easy to understand and include unusual ideas that I have never seen before.
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