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The first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective, by food writer, cooking teacher, and Milan native Micol Negrin.   The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto.   Central Italy is known for sauces made with cured meats, sheep’s milk cheeses, and extra-virgin olive oil: Spicy Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce.   In southern Italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula.   The islands of Sicily and Sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe with Garlicky Bread Crumbs; Rich Lobster Sauce.   Negrin also provides a primer on saucing the Italian way, the basics for handmade pastas, the key to cooking pasta al dente, vital ingredients for every Italian kitchen, perfect wine pairings, and the best food shopping sources around the United States. Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces lets you travel to Italy without ever leaving your kitchen.

The first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective, by food writer, cooking teacher, and Milan native Micol Negrin.   The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto.   Central Italy is known for sauces made with cured meats, sheep’s milk cheeses, and extra-virgin olive oil: Spicy Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce.   In southern Italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula.   The islands of Sicily and Sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe with Garlicky Bread Crumbs; Rich Lobster Sauce.   Negrin also provides a primer on saucing the Italian way, the basics for handmade pastas, the key to cooking pasta al dente, vital ingredients for every Italian kitchen, perfect wine pairings, and the best food shopping sources around the United States. Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces lets you travel to Italy without ever leaving your kitchen.

This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes. As a whole, the series forms a cookery library ranging from soups to salads, lunches to suppers, risotto to roasts, and cakes to cookies.

Shares recipes for pasta sauces featuring cheese, tomatoes, vegetables, fruit, seafood, fish, meat, and poultry

124 pages. 9.50x7.50x0.50 inches. In Stock.

Buy with confidence! Book is in new, never-used condition 0.4

New! This book is in the same immaculate condition as when it was published 0.7

There are pasta sauces to please everyone in this collection of classics and originals that recreate the best of those fantastic Italian restaurants. Adventuresome cooks will be tempted by a chapter of brightly flavored new sauces that are as nutritious as they are easy to make.

Has everything from Walnut sauce, Aubergines sauce, Lemon sauce to Courgette Flowers, Pumpkin to Tuna to Ham and on and on and on! The San Francisco Examiner said "a beautiful book...". The Independent said "enterprisingly researched". From the Australian Gourmet, "superbly illustrated" and from Taste, "unusual and enticing".

Great recipes and gorgeous art in an international bestseller.

Cooks have access to the largest and most extensive collection of delectable pasta sauces in this comprehensive sauce cookbook.

Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them.Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few.Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity.Cooking pasta the Italian way means:Keep your eye on the pot, not the clock.Respect tradition, but don’t be a slave to it.Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.)Use the best ingredients you can find―and you can find plenty on the Internet.Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish.How much salt? Don’t ask, taste!Serving and eating pasta the Italian way means:Use a spoon for soup, not for twirling spaghetti.Learn to twirl; never cut.Never add too much cheese, and often add none at all.Toss the cheese and pasta before adding the sauce.Warm the dishes.Serve pasta alone. The salad comes after.To be perfectly proper, use a plate, not a bowl.The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers. 24 pages of color photographs; black-and-white drawings

Cooks have access to the largest and most extensive collection of delectable pasta sauces in this comprehensive sauce cookbook.

Hardcover. Publisher overstock, may contain remainder mark on edge.

Simple Sauces. Delightful Dishes. A Fresh and Delicious Approach to Vegetable and Pasta Cookery.Pasta e Verdura--"noodles and vegetables"--offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these lively vegetable sauces will transform the way home cooks--and pasta eaters enjoy their favorite food.From A to Z, Jack Bishop pairs these simple and elegant vegetable sauces--Asparagus with Mushrooms and Caramelized Shallots, Leek with White Wine and Parmesan, Stewed Eggplant with Tomatoes and Olives--with the perfect pasta for each sauce. Accompanying the recipes are tips on buying, storing, and preparing each vegetable, as well as Bishop's lively words of wisdom. He also dispels common myths (such as the need for oil in the water or the superiority of store--bought pasta) and suggests a pasta pantry for spur-of-the-moment meals. Pasta e Verdura is a welcome look at cooking and saucing pasta, and is just what busy cooks need to quickly create wholesome, healthy, tasty meals.

Neapolitan cooking at it's best! recipes from pizza, meats, vegetables to desserts and everything in between

An exciting cookbook offers easy-to-prepare recipes for such taste-tempting pasta dishes as Thai Pesto and Tomato Alfredo, complete with preparation advice and cooking tips. Original.

An exciting cookbook offers easy-to-prepare recipes for such taste-tempting pasta dishes as Thai Pesto and Tomato Alfredo, complete with preparation advice and cooking tips. Original.

Included in this southern collection of 500 recipes are a huge variety of sweet and savory sauces, marinades, condiments and gravies. Recipes include barbecue sauces, meat and vegetable marinades, gravies, savory sauces for beef, pork, poultry, lamb, fish, seafood, potatoes, rice, vegetables and pasta. Also included are numerous recipes for home style gravies, condiments, salsas and relishes. Family favorite dessert sauces for cakes, yogurt, doughnuts, ice cream, cookies, pancakes and waffles. You can easily buy any condiment you can dream of in the grocery store. I like freshly made condiments. The taste is fresh and I receive great satisfaction from making easy condiments. My family loves fresh salsa. Included are numerous recipes for most any salsa to pair with any meal or snack. Fresh fruits and vegetables make salsa extra special. Flavored mayonnaise can easily be made to your taste. Why serve plain mayonnaise on sandwiches or spreads, when these easy flavors will taste great. Chutneys and relishes add extra flavor to a great meal. They are easy to make and require no special equipment. Included are our favorite easy to make chutneys and relishes. When your garden is in full swing, chutneys, salsas and relishes are a great way to use your abundance.

This scratch-resistant, multi-layer non-stick coating saucepan set is specifically designed for cooking and reheating vegetables, sauces, pasta, or soup. Featuring a superior ceramic and titanium interior, it allows for delicious cooking with minimal oil even on low to medium heat, preserving the rich flavors of ingredients. Crafted from professional-grade aluminum alloy, this non-stick saucepan conducts heat quickly and evenly, with precise temperature control and no hot spots, ensuring optimal cooking results. The pan body is sturdy and durable, free from chipping or peeling, extending its lifespan. The heat-resistant glass lid provides a clear view of food changes throughout the cooking process, effectively locking in flavors and nutrients for healthier and more delicious meals. Equipped with long handles made of high-quality stainless steel, ergonomically designed for a secure, solid, and comfortable grip. The handles of the copper-colored saucepan are reinforced with double rivets by hand, staying cool to the touch at all times for added safety. Completely non-toxic and free from harmful substances such as PTFA, PFOA, lead, and cadmium, it is an ideal choice for healthy cooking. Whether for daily home use or in professional kitchens, it handles tasks effortlessly, adding more deliciousness and health to your dining table. Size: small. Color: Black.