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Michele Scicolone

Williams-Sonoma Mastering: Pasta, Noodles & Dumplings: made easy with step-by-step photographs Hardcover – November 1, 2005

by Michele Scicolone (Author)

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Savory Spaghetti Carbonara tossed with bits of pancetta, Spinach Lasagna layered with a long-simmered ragù, Gnocchi Gratin crowned with cheese and bread crumbs, sweet-and-spicy Thai noodles -- these are among the classic pasta, noodle, and dumpling recipes you will soon master with this book.

Williams-Sonoma Mastering Pasta, Noodles & Dumplings is a complete cooking course in a single volume. The opening describes the different types of fresh and dried pastas, dumplings, and Asian noodles available and the ingredients used to make them. You will also learn how to cook, season, and serve pasta, from reading your mise en place to adding restaurant-style finishing touches.

Basic recipes and key techniques then illustrate dozens indispensable culinary building blocks, such as how to judge when a pasta dough is mixed just right or how to dice an onion with ease. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to taste and season a dish as you go -- one of the most valuable kitchen secrets you can learn. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients round out your comprehensive pasta-making course.

In these pages, you will discover more than fifty classic recipes that tell you, in both pictures and words, how every dish you make should look and taste from beginning to end. Whether you are an aspiring novice or an accomplished home cook, Mastering Pasta, Noodles, and Dumplings is an invaluable source for the tricks, tips, and insider knowledge that, until now, you could learn only in cooking class.

Print length

144 pages
Language

English
Publisher

Free Press
Publication date

November 1, 2005
Dimensions

9.5 x 1 x 11 inches
ISBN-10

0743267346
ISBN-13

978-0743267342
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Product details

Publisher ‏ : ‎ Free Press; First Edition (November 1, 2005)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 144 pages
ISBN-10 ‏ : ‎ 0743267346
ISBN-13 ‏ : ‎ 978-0743267342
Item Weight ‏ : ‎ 2.1 pounds
Dimensions ‏ : ‎ 9.5 x 1 x 11 inches

Best Sellers Rank: #1,776,341 in Books (See Top 100 in Books)
- #551 in Pasta & Noodle Cooking
- #13,200 in Culinary Arts & Techniques (Books)

Customer Reviews:
4.2 9 ratings

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Michele Scicolone

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MICHELE SCICOLONE

Michele Scicolone is an award winning food writer and the author of 20 cookbooks. Her latest book, THE ITALIAN VEGETABLE COOKBOOK was published in March 2014 and is a collection of 200 favorite recipes for antipasti, soups, pasta, main dishes and desserts.

THE MEDITERRANEAN SLOW COOKER, was published in January 2013. It is a collection of 125 recipes inspired by the food of the countries around the Mediterranean including Italy, France, Spain, Greece, Turkey, Morocco and several others.

THE FRENCH SLOW COOKER was published in January 2012. It is a collection of classic French recipes adapted for use in the electric slow cooker (Crock Pot). Dorie Greenspan, author of Around My French Table wrote, "I'd bet that if French cooks could get their hands on Michele Scicolone's FRENCH SLOW COOKER, which is filled with smart, practical and convenient recipes, they'd never let it go."

Michele's previous book THE ITALIAN SLOW COOKER, was published in January 2010 and immediately became a bestseller. She was also one of the editors of the 75th Anniversary edition of the classic Joy of Cooking, and has written about food, wine, and travel for many publications. Previous books include 1,000 ITALIAN RECIPES and The Sopranos Family Cookbook, a #1 New York Times Best Seller that was published in 9 languages and a sequel, Entertaining with the Sopranos, both co-authored with Allen Rucker. She has also written Pizza--Anyway You Slice It!, co-authored with her husband Charles Scicolone, an Italian wine (and pizza) authority.

Michele's television appearances include Emeril Live, The CBS Morning Show, Good Morning America, and Cooking Live with Sara Moulton, as well as many local television and radio programs She has taught cooking at schools around the country including De Gustibus at Macy's, Sur la Table, and the Institute for Culinary Education and has consulted for many restaurants and food companies. Michele has been a spokesperson for the Italian Trade Commission and Williams Sonoma, and lecturer on Italian culture and cuisine at Hofstra and Henderson State Universities, and The Smithsonian Institute.

Visit her website at www.MicheleScicolone.com.

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Customer reviews

4.2 out of 5

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Sam214

Most comprehensive guide for pasta making....

Reviewed in the United States on August 22, 2010

Verified Purchase

I was given this book years ago as a guide for making pasta, recipes for pasta, sauces, fillings, etc... When looking for this book or a similar one for a friend, I was told it was out of print. I searched two different large box bookstores for another book that was comparable but found nothing! I was able to locate this one through Amazon. After receiving it I find it is the same book as mine with a different cover. THANK YOU. I would recommend this book highly!

One person found this helpful

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Crab McNasty

Worthless book, and I am a fool!!!

Reviewed in the United States on November 14, 2005

Verified Purchase

My compliments to the photographer, but the content of this book is mighty thin. I thought I had finally found a book that would go beyond the basic pasta techniques and that would tell how to make noodles and dumplings. Burn my soul! This book has the basic pasta recipe along with a few recipes for sauces and such. There is nothing in this book that you won't find in a comprehensive cookbook like Betty Crocker. Spaetzle isn't even mentioned! Save your money, friends. Or wait a year until they sell the remainders for 50 cents.

22 people found this helpful

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Papa y

Four Stars

Reviewed in the United States on March 18, 2015

Verified Purchase

As promised no suprises

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Jeff

Great pasta book with step by step instructions

Reviewed in the United States on December 29, 2018

I have a bit of a cook-book collection and once in a while I purge and clean out....well, this book survived many of these purge frenzies and for a good reason. This book has some 50 recipes all of which are easy to follow and have great photographs. I'm not sure if the 1 star reviewer actually ever read the book - whatever - but if you're in search of a great pasta book with recipes that actually work this one is for you. I've had this book several years now and still use it and love. It teaches you how to make fresh pasta and how to cook it or use already cooked pasta to making great sauces. Fantastic - it doesn't over promise it simply delivers. Highly recommend it. Now go get it and get cooking.

One person found this helpful

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C. Price

helpful

Reviewed in the United States on May 19, 2009

Normally, I'm not very impressed by Williams-Sonoma books, but I liked this one enough to buy it. It has lots of full-color pictures, which is good for those of us who get many of our ideas by seeing things. The instructions are easy to understand, and coupled with the great pictures, make you excited to get going making some pasta.

2 people found this helpful

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A.

One of the best cookbooks that I own.

Reviewed in the United States on October 28, 2008

The first step to recovery is admitting that one cannot control one's addiction or compulsion, so here goes nothing: I am a cookbook-o-holic. You can't swing a dead cat in my kitchen without hitting The Joy of Cooking or The Grilling Bible (please note: the reviewer does not condone the swinging of dead cats in his kitchen). My addiction, however, is not fruitless, for, after flipping through dozens of volumes of bound banality my eyes have at last landed on a masterwork that slakes my thirst for cook-bookery perfection. I am flabbergasted to find that--at the time of this writing--no other reviewers have exalted this book. Why has nobody elese praised this book? Are people not purchasing it? Have Amazonians let this one slip through the cracks? Will your palate forever shun this elusive eden? Who knows. I don't. All I'm really saying is, well, that this is a damn fine cookbook, one that will, rather than make you work hard at decrypting shoddily written recipes, a better cook. And everyone deserves to be a better cook.

Every recipe I've made out of this book (and I've made about half) has been exceedingly excellent. If you want to learn to cook, Italian is where you should start. And if you want to learn to cook Italian, pasta is where you should start. And if you want to learn to cook pasta, get this book.

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Follow the Author

Williams-Sonoma Mastering: Pasta, Noodles & Dumplings: made easy with step-by-step photographs Hardcover – November 1, 2005

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Michele Scicolone

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