Purchase
Macaroni, Linguine, Penne, and Pasta of Every Kind
Morrow Cookbooks
November 2006
On Sale: October 24, 2006
288 pages
ISBN: 0060598735
EAN: 9780060598730
Hardcover
Add to Wish List
Cookbooks
On Top of Spaghetti . . . is an invitation to join Johanne
Killeen and George Germon, the renowned chef-owners of
Providence, Rhode Island's legendary restaurant Al Forno, on
a sensory journey to pasta paradise. No other food offers the unique, tangible, sensuous
enjoyment of pasta. And with a few fresh ingredients, a
little imagination, and a lot of love (for cooking and for
each other), Johanne and George have been making pasta magic
for years. Now, with On Top of Spaghetti . . . , they offer
their experience cooking pasta in Italy, in their
restaurant, and in their home kitchen. All of the lessons,
the techniques, the secrets, and their special pasta
affinity are on display for you to achieve perfect results
for perfect pasta. On Top of Spaghetti . . . is a versatile collection of
recipes that proves the ingenuity of pasta. The chapters are
devoted to pasta with vegetables, legumes, and herbs; tomato
sauces; seafood; poultry, meat, and rabbit; and eggs and
cheese as well as baked and fresh pastas, ravioli, and
lasagne. You will find authentic dishes here, such as
Ricotta Ravioli, Linguine with Classic Ligurian Pesto, and
Pasta Shells with Spicy Sausage Red Sauce, as well as
innovative new dishes such as Zucchini Flower Lasagne,
Saffron-Sauced Pasta and Osso Buco, and the superspicy
Spaghetti La Bomba. In down-to-earth style, Johanne and George include a guide
to specialty ingredients that add a whole new understanding
to capers, anchovies, and pine nuts, as well as to
traditional meats and cheeses—prosciutto di Parma,
prosciutto cotto, pancetta, Pecorino Romano, and
Parmigiano-Reggiano, including instructions for making
homemade ricotta—that are essential to the true taste of
Italian pasta. There is also a section devoted to helpful,
sensible tips: why you should always reserve some of your
pasta cooking water, which pasta dishes are better served
without cheese, how to know when your spaghetti is perfectly
al dente, and how to gauge portion size. Topping it all off
are sixteen pages of luscious color photographs of the
finished dishes. For utterly simple, fun, fresh, and flavorful recipes that
are perfect for a leisurely lunch, an elegant feast, or a
midnight spaghetti snack, nothing tops On Top of Spaghetti .
. .
Comments
No comments posted.
Registered users may leave comments.
Log in or register now!
| 
© 2003-2024 off-the-edge.net
all rights reserved Privacy Policy