- File Size: 2992 KB
- Print Length: 280 pages
- Publisher: Chronicle Books LLC (May 27, 2011)
- Publication Date: May 27, 2011
- Sold by: Amazon.com Services LLC
- Language: English
- ASIN: B00549ASP4
- Text-to-Speech: Enabled
- Word Wise: Not Enabled
- Lending: Enabled
- Amazon Best Sellers Rank: #621,822 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
|Digital List Price:||$23.99|
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The Glorious Pasta of Italy Kindle Edition
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The book begins with a rundown of tools and equipment you'll need plus descriptions of the ingredients you'll use. A glossary, cutting, saucing and storing directions will get you ready to cook. The author provides clear and concise recipes for basic pasta doughs starting with egg, spinach, and whole wheat, then moves into others such as pumpkin. Recipes for sauces, including three variations on tomato sauce, plus pesto, bechamel and two ragus are included.
There are chapters on soups, filled pasta and dumplings, baked pasta, classics and showstoppers and dessert pastas. Ms. Marchetti has devoted a chapter to quick dishes such as Cacio e Pepe and Carbonara, and all the mystery is removed. You'll find yourself stepping into the kitchen, and just like an Italian, you'll have dinner on the table in the time it takes to boil the water.
I've owned this book since just after its publication, and I have had great results with every recipe. I've never found a better recipe for cappelletti in Broth, those bite sized pasta shaped like nurse's caps. The filling is tasty and light, and the broth is clear with clean flavor. Ditalini and Cannellini Bean Soup with Escarole is now one of my husband's favorites. The Pumpkin Lasagne ai Quattro Formaggi (pumpkin lasagne with four cheeses) is excellent, a classic updated.
Ms. Marchetti's recipes are beautifully rendered in photographs by France Ruffenach. There's no trick photography here - your version of the dish will look just as good as the book. The field of Italian cookbooks is a crowded one, but make room on your shelf for The Glorious Pasta of Italy. You'll use it again and again.