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Books : Cooking, Food & Wine : Cooking by Ingredient : Pasta
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Expand your ramen repertoire with an amazingly inventive and unique addition to the million-copy-selling "101" series-101 Things to do with Ramen Noodles.
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Make incredible pastas at home with hand-cranked or electric extruder pasta machines. Pasta recipes in 112 varieties accompany more than 40 exciting sauces and toppings. A nutritional analysis supplements recipes flavored with a variety of grains, vegetables, fruits, herbs and spices.
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In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried–and–true dish –– pasta.
Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new and old favorites such as Pasta Shells with Spicy Sausage Red Sauce, Fusilli with Roasted Red Pepper Pesto, and Spaghetti with Tomatoes, Cinnamon, and Mint. In Cucina Simpatica, Johanne and George introduced Americans to grilled pizza. With On Top of Spaghetti they will reintroduce home cooks to the joys of pasta. Classic recipes are elevated to new heights, and innovative new dishes are sure to be returned to again and again.
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"A fun cookbook for any audience." --Booklist
Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.
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A Newsday Best Cookbook of 2007: can a recipe change your life? A quest for an authentic dish reveals a mythic love story and age-old culinary secrets.
James Beard Award-winning author Laura Schenone undertakes a quest to retrieve her great grandmother's ravioli recipe, reuniting with relatives as she goes. In lyrical prose and delicious recipes, Schenone takes the reader on an unforgettable journey from the grit of New Jersey's industrial wastelands and the fast-paced disposable culture of its suburbs to the dramatically beautiful coast of Liguria—the family's homeland—with its pesto, smoked chestnuts, torte, and, most beloved of all, ravioli, the food of celebration and happiness. Schenone discovers the persistent importance of place, while offering a perceptive voice on immigration and ethnicity in its twilight. Along the way, she gives us the comedies and foibles of family life, a story of love and loss, a deeper understanding of the bonds between parents and children, and the mysteries of pasta, rolled into a perfect circle of gossamer dough. 90 illustrations.
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From the kitchen that brought us the I-have-never-seen-anything-yummier Grilled Cheese comes the it-just-got-yummier Macaroni & Cheese. The kid-friendly favorite is now being spotted at the trendiest restaurants around town, and this fantastic cookbook has it all. More than 50 classics range from the tried-and-true Yankee Doodle Dandy Baked Macaroni and Cheese and quick to prepare specialties such as the yodel-worthy Alpine Macaroni with Appenzeller and Cr me Fra che to international specialties like Giuvetchi, a Greek dish of orzo in a cinnamon tomato sauce with lamb and kasseri, myzithra, and feta cheeses. There are even a few dessert versions like Falooda, a traditional Indian treat, this one using ricotta and sweet vermicelli, with cherries and a touch of cardamom. Recipes for side salads and soups help round out a balanced meal. Mac & cheese it'll always please.
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At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few.The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities.
Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular.
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Maria Bruscino Sanchez has a secret: she’s just wild about lasagna. She just can’t get enough of that hearty deep-dish Italian favorite, stuffed with juicy fillings, sauced to perfection and bubbling over with cheesy goodness. But she also knows she’s not alone. In The New Lasagna Cookbook, Maria gives every lasagna lover their heart’s desire. She has scoured the world for inspiration to create a book brimming with delectable lasagna triumphs from traditional versions to classics with a twist to new-wave, meat and vegetarian varieties. Tempt the taste buds with such crowd-pleasers as Lasagne Quattro Formaggi, Artichoke and Spinach Lasagna, Pulled Pork Barbecue Lasagna, and many others. Completing the book with starters and salads, as well as some delicious desserts, Sanchez provides the tasty blueprint for a meal bursting with flavor for every craving. Her easy-to-follow and engaging style gives beginning cooks an excellent primer on lasagna basics while seasoned kitchen veterans will find themselves joining her on a culinary trip around the world. Perfect for family dinners big and small, as well as the best answer to the perennial question "What should I bring?” The New Lasagna Cookbook is destined to become a well-worn classic on the shelf of home cooks everywhere.
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Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience.
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What you can do with an ordinary box of macaroni and cheese? Create 101 family favorites! Perfect for budget-conscious families and college students, this 101 includes recipes for Vegetable Picante Soup, Herbed Macaroni and Cucumber Salad, Chili Mac, Baked Tomato Macaroni and the irresistible favorite Fried Macaroni and Cheese!
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French chef and cooking teacher Eric Treuille and Italian food expert Anna Del Conte have joined forces for a Pasta cookbook that will change the way you eat. The emphasis is on widely available ingredients, fuss-free recipes and time-saving tips. Pasta is convenience food for busy people who want to live and eat well but don't have time to spend long hours in the kitchen. Forget junk food. Forget ready-made meals. Everything about Pasta has been tailored to meet the needs of today's time-pressed cooks. You select recipes according to what's in the cupboard or what's in season -- recipes are organized by ingredient. You can tell at a glance which recipe suits your schedule -- no-cook, quick-cook & slow-cook categorize recipes according to cooking time. Hectic lives mean home cooks need to plan ahead. With each recipe, think ahead tips tell you what can be done in advance, including storage and freezing times. Pasta proves that fast food doesn't have to be takeout when you have pasta in the pantry. With Eric and Anna's store-cupboard standbys on hand, quick-fix meals will never pose problems again!
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Pasta enthusiasts will say "Prego, prego!" many times over for this sumptuous edition, part of the Essentials Recipe Collection series. Its easy-to-handle smaller size holds a treasure trove of 56 innovative pasta recipes, all with the Cooking Light kitchen-tested seal of approval. Gorgeous cover art, smart commentary, and big, bold photos make reading it almost as enjoyable as cooking with it. Evidence of Cooking Light’s fundamental philosophy abounds: that good food, well prepared and shared with others, is one of life’s greatest pleasures.
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Master chef Giuliano Bugialli comes home to Stewart, Tabori & Chang with a completely revised and enlarged edition of his best-selling Bugialli on Pasta. A confirmed classic, the cookbook has sold more than 50,000 copies since its publication in 1988. Updated to cover all the changes the past decade has brought to our perception of pasta, the new Bugialli will demand its own place in the kitchens of cooks who appreciate authentic and inventive Italian cuisine.In addition to its 190 classics, the new Bugialli on Pasta features 30 never-before-published recipes. From Sicily's Minestra di Pasta all'Aragosta (Lobster Soup with Pasta) to Bologna's Tagliatelle al Rag alla Bolognese (Tagliatelle with Bolognese Rag Meat Sauce), Bugialli offers traditional dishes that have been honed for centuries in all the regions of Italy. Penne Strascicate alla Lucchese tosses sausages, herbs, tomatoes, and cream with bite-sized tubes for a taste that typifies the hearty cuisine of its namesake city, Lucca. Pansoti o Pansooti alle Noci presents Genoa's triangular-shaped pockets, stuffed with ricotta, Parmesan, Swiss chard, and watercress, then garnished with walnuts.
For cooks intent on capturing the simple yet savory cuisine of Italy in their own saucepans, Bugialli on Pasta is essential. A chapter devoted to homemade ingredients will please the chef who wishes to make pasta dishes from scratch. A new design and 100 photographs taken specially for this edition on location in Italy further invigorate the revised edition. Infused with Bugialli's encouragement and extensive knowledge, this book just might inspire the reader to attempt all 220 recipes.
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It's the ideal comfort food--an appealing combination of tender, chewy rice, creamy sauce, cheese, and a whole host of delicious embellishments. This collection of recipes for risotto dishes ranges from Italian classics to contemporary favorites.
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This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.