|
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Pasta dishes
Pasta is Italy's culinary gift to the world. Nino Zoccali, a
second-generation Italian chef based in Sydney, shares a lifetime
of irresistible recipes - from indulgent filled pasta to hearty
soups and even pasta-based desserts. Pasta Artigiana has a recipe
for every occasion, from a classic spaghetti alla napoletana
through to a refined sweet pea ravioli with gorgonzola cream, as
well as a range of versatile pasta doughs, sauces and broths. As
practical as it is beautiful, Pasta Artigiana is an indispensable
companion for anyone who loves to cook and eat pasta.
|
Encyclopedia of Pasta
(Hardcover)
Oretta Zanini De Vita; Translated by Maureen Fant; Foreword by Carol Field
|
R1,127
R923
Discovery Miles 9 230
Save R204 (18%)
|
Ships in 10 - 15 working days
|
|
"Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi,
strascinati"--pasta in its myriad forms has been a staple of the
Mediterranean diet longer than bread. This beautiful volume is the
first book to provide a complete history of pasta in Italy, telling
its long story via the extravagant variety of shapes it takes and
the even greater abundance of names by which it is known. Food
scholar Oretta Zanini De Vita traveled to every corner of her
native Italy, recording oral histories, delving into long-forgotten
family cookbooks, and searching obscure archives to produce this
rich and uniquely personal compendium of historical and
geographical information. For each entry she includes the primary
ingredients, preparation techniques, variant names, and the
locality where it is made and eaten. Along the way, Zanini De Vita
debunks such culinary myths as Marco Polo's supposed role in
pasta's story even as she serves up a feast of new information.
"Encyclopedia of Pasta, " illustrated throughout with original
drawings by Luciana Marini, will be the standard reference on one
of the world's favorite foods for many years to come, engaging and
delighting both general readers and food professionals.
|
|