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

4.7 out of 5 stars 10 customer reviews

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Ingredienti: Marcella's Guide to the Market by Marcella Hazan
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From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to select the best ingredients. Learn more
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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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Product Details

  • Hardcover: 208 pages
  • Publisher: Knopf (September 20, 2005)
  • Language: English
  • ISBN-10: 140004104X
  • ISBN-13: 978-1400041046
  • Product Dimensions: 8.5 x 0.9 x 8.5 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,016,668 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
The wife & I were lucky to have visited & stayed at Gangivecchio and met the owner and staff. The main thing was to be able to eat their daily creations.
Their PASTA book brings back a lot of memories of their cooking and is a treasure to us. It makes a very special gift also to someone that appreciates great Italian food.
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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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Format: Hardcover Verified Purchase
I already have a copy of this book and I am going to give it as a Christmas gift to my neighbors four kids, who are now grown up, and they keep borrowing my book to cook Italian meals.
I believe that anyone should have or give away this book. Delicious, Authentic and Easy past dishes from my land.
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Format: Hardcover Verified Purchase
This book contains dozens of authentic Italian pasta recipes. Some of them use pastas that might be difficult to find if you don't live near a big city, but it is not necessary to use that specific pasta. One that is similar in size and shape will do just fine.
There are so many that I want to make very soon.
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By P. Sinon on January 14, 2013
Format: Hardcover Verified Purchase
I purchased the book for my father in law. He really like to learn more about the history as well as some new recipes he was planning on trying out.
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