Williams-Sonoma, purveyor of choice gourmet products and kitchenware, has also created a collection of succinct yet comprehensive cookbooks. Part of the series, Pasta
offers 40 all-occasion recipes that reflect the company's signature good taste. From classics like Spaghetti alla Carbonara and Fettuccine Alfredo to quick-supper specialties such as Green Farfelle with Tomato Sauce and elegant dishes including Crab Ravioli with Crème Fraîche and Basil, the book offers a wide range of astutely chosen recipes. Formulas for seasonal pastas, such as Penne with Lamb Ragù and Mint, and hearty vegetarian pastas, like Roasted Eggplant Lasagna, are also included.
Accompanied by color photos that show the pastas in all their glory, the Italian-rooted recipes are completely doable, and will appeal to a wide range of cooks. Throughout, sidebars (like "Cooking with Spirits") offer useful information on techniques and ingredients; a glossary and basics section are also helpful. Though small in size, the book provides an inclusive store of superior recipes and instruction. --Arthur Boehm
About the Author
Erica De Mane
writes about Italian cooking for such publications as Food & Wine, Gourmet, Fine Cooking, Saveur,
and the New York Times.
She contributed to the new Joy of Cooking
and to the Food & Wine
books Pasta, Soups
Her first solo book, Pasta Improvvisata,
was published to wide acclaim. An active member of the International Slow Food Movement, De Mane lives in New York City.