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Wolfgang Puck's Pizza, Pasta, and More!

0679438874


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Book Review
Since the 1982 opening of his L.A. restaurant Spago, Wolfgang Puck has become a household name. Several restaurants, TV appearances, and cookbooks later, Puck has put together Wolfgang Puck's Pizza, Pasta, and More, a collection of his favorite and most popular recipes. "Eating with family and friends is like having a little party," says Puck. "It is pure pleasure, a relaxing and fun experience. Casual and easy to prepare, these are dishes everyone can make and enjoy."

Puck starts with the basics--stocks, sauces, dressings, and condiments. With chicken or vegetable stock fresh made or stored in your freezer, you have the base for Hazelnut Brown Butter and Herb Sauce (toss with wild-mushroom ravioli and dust with Parmesan) or Tomato Garlic Basil Sauce (good for pasta or pizza). The salads range from a classic Caesar with...



Pasta
Jeni Wright
0754815854
November 2005
Hardcover
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Book Description
Over 65 inspirational rcipes the best of contemporary Italilan cooking.


Heat : An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Bill Buford
1400041201
May 30, 2006
Hardcover
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Book Review
Guest Reviewer: Anthony Bourdain

Anthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006.

Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo...


100 Ways to Be Pasta: Perfect Pasta Recipes from Gangivecchio
Wanda Tornabene
140004104X
September 2005
Hardcover
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From Publishers Weekly
Starred Review. Pasta's very simplicity can sometimes trip up cookbook authors. After all, how many recipes for spaghetti with tomato sauce does one need? Mother and daughter Wanda and Giovanna Tornabene easily skirt this issue with inventive dishes such as Tagliolini with Green Apple Pesto and Speck, and Ditaloni with Eggplant Balls, Potato, and Pancetta. To coauthor Carreño's credit, the voices of these two women, who run a restaurant in a 13th-century Sicilian abbey, remain genuine and convincing throughout. They demonstrate that cuisine can be inventive without involving backbreaking labor: in a recipe for Bucatini with Dried Figs, for example, they explain that they purchase dried figs rather than drying their own, "a boring and tedious task." In a charming sidebar, they describe the pasta they...


The Pasta Machine Cookbook
Donna Rathmell German
1558673105
September 2005
Paperback
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Book Description
The Pasta Machine Cookbook is a major revision of the first cookbook to focus on the pasta itself, rather than the sauces to go with it. It’s full of new, improved recipes for both hand-cranked and electric pasta machines. Home-made pasta is quick, easy, and a delicious improvement over store-bought pasta. Pasta has fewer calories and carbs—and more protein—than rice or potatoes. All the recipes here are written for hand-cranked and electric machines. The Pasta Machine Cookbook includes sections on different types of pasta; hints on the machines, cooking, and serving; and a section on sauces, toppings, and fillings.

About the Author
If it contains flours and grains, Donna Rathmell German has probably written a book about it! With more than 5...


The Classic Pasta Cookbook (Classic Cookbooks)
Giuliano Hazan
1564582922


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Amazon.com
A born teacher, Hazan gives clear and easy to follow instructions for making pasta and for cooking more than 100 pasta dishes. Luscious color photos in this large-format book lavishly show all about Italian pasta, from making fresh egg pasta to why particular shapes pair best with certain kinds of sauces. Published in 1993, The Classic Pasta Cookbook remains an ideal way to develop and perfect your pasta repertoire. There are classic recipes, plus dishes like Spaghetti with Leeks, Shallots and Red Onions, and Puttanesca Bianca.

Book Description
Features more than 100 recipes from all regions of Italy.


The Williams-Sonoma Collection: Pasta
Erica De Mane
0743224434
November 2001
Hardcover
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Book Review
Williams-Sonoma, purveyor of choice gourmet products and kitchenware, has also created a collection of succinct yet comprehensive cookbooks. Part of the series, Pasta offers 40 all-occasion recipes that reflect the company's signature good taste. From classics like Spaghetti alla Carbonara and Fettuccine Alfredo to quick-supper specialties such as Green Farfelle with Tomato Sauce and elegant dishes including Crab Ravioli with Crème Fraîche and Basil, the book offers a wide range of astutely chosen recipes. Formulas for seasonal pastas, such as Penne with Lamb Ragù and Mint, and hearty vegetarian pastas, like Roasted Eggplant Lasagna, are also included.

Accompanied by color photos that show the pastas in all their glory, the Italian-rooted recipes are completely doable, and will appeal to a wide range of...



The Book of Pasta
Jeni Wright
0754815617
July 2005
Hardcover
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Book Description
A definitive guide to the art of making, cooking and enjoying pasta, with over 800 photographs informative text and enticing recipes.


Italy (Culinaria)
Claudia Piras (Editor), et al
3829029012
December 2000
Hardcover
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California Pizza Kitchen Pasta, Salads, Soups, And Sides
Larry Flax
0688164668
June 1999
Hardcover
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From Booklist
High-spirited, egalitarian, and eclectic describe aspects of the California Pizza Kitchen style. In addition to the melange of distinctive ingredients one finds on this restaurant chain's pizza menus, other appealing victuals are featured. The newest effort by restaurateurs Flax and Rosenfield presents adventurous ways of preparing popular ethnic foods, such as spring rolls that meld teriyaki chicken with tortillas and Thai satay sauce. Spaghetti is transformed by a dousing of Kung Pao sauce for a spicy twist on an Italian theme. Creative appetizers, pastas, salads, soups, and sandwiches are accompanied by a handful of delectable desserts. Employees of the restaurant chain contribute commentary here and there to enhance this, the California Pizza Kitchen's second cookbook. Alice Joyce

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Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Dressings, Glazes, Pestos, Pasta Sauces, Salsas, and More
Grace Parisi
155832237X
March 2005
Paperback
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From Publishers Weekly
Parisi, a chef and writer for Food & Wine magazine, goes far beyond garden variety ketchup- and barbecue-based sauces in this compendium of flavorful recipes. Though she includes versions of those too, the bulk of her book is taken up by more unusual vinaigrettes, pestos and dessert sauces. She takes her inspiration from all over the world, showing that the French don't have a monopoly on inspired flavor combinations. On a two-page spread, recipes for marinades from Turkey, Tuscany, Vietnam and Latin America appear, all giving simple takes on ways to spice up various meats. Most of the ingredients are readily available, with the exception of a few Middle Eastern and Asian specialty items, and the instructions are easy to follow, though they do require some cooking knowledge, particularly for main-dish recipes...


Macaroni and Cheese
Marlena Spieler
0811849627
Nov 2005
Paperback
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From Publishers Weekly
For some people, the Platonic form of macaroni and cheese comes from a blue and orange cardboard box. This book is for everyone else, or at least everyone else who isn't "vegan, allergic to dairy products, or counting carbs or fat." For these gravy-blooded souls, the Platonic form of macaroni and cheese might be Noodles with Green Parsley Garlic Butter, a big bowl of egg noodles drowned in herb butter and then tossed with emmanthal or gruyere for a delicious, artery-clogging indulgence. Other macaroni and cheese lovers might choose gooey Macaroni and Double Asparagus Gratin, or old fashioned Tuna-Noodle Casserole, here dressed up with peas, mushrooms and parsley. The author, a London-based food writer, treats macaroni and cheese with the right amount of reverence, acknowledging that "those who love (it) probably...


Lorenza's Pasta : 200 Recipes for Family and Friends
Lorenza De'Medici
0517704404
August 27, 1996
Hardcover
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Book Review
De'Medici's erudite, cultured yet personable voice and 50 photographs by Gus Filgate feed the eye and intellect in this handsome cookbook. Related to the Medici's, Lorenza shares profound knowledge of Italian pasta cookery past and present, and in all its regional diversity. Enjoy classics, including Bucatini with Spiced Meat Sauce, with roots in the Renaissance; contemporary dishes like Ravioli with Radicchio; and quintessentially Italian Tortelli with Zucchini Flowers. Kitchen experience helps for coping with a few in accurate conversions of liquid measures (e.g. "2 1/2 pints/6 cups) and the lack of description for what steps should look like when completed.

Book Description
The highly acclaimed author of Italy the Beautiful and The Villa Table--who's also host of the...


The Great Chicago-Style Pizza Cookbook
Pasquale Bruno
0809257300
Apr 1983
Paperback
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Book Description

"A fun cookbook for any audience." --Booklist

Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.



Pasta e Verdura : 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles
Jack Bishop
0060932457
August 1, 2000
Paperback
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Book Review
Pasta e Verdura provides endless ideas for cooks who love pasta, but prefer greens to meats. Yet this is not a health-food book, nor is it a vegetarian's take on Italian cuisine. Rather, Jack Bishop made the astute observation somewhere along the line that Italians, as a consequence of tradition, and of being Italian, eat a lot of different pasta dishes that have absolutely nothing to do with high levels of meat, fat, or dairy. Healthy dishes, in other words. And impossibly delicious.

So, starting at the beginning of the alphabet, Bishop gives the reader Braised Artichokes with Tomatoes and Thyme served over linguine--while also explaining how to shop for the best artichokes, how to store them, and how to prep them for cooking. This format is followed for all 27 individual vegetable entries. Arugula is next, right...



Pasta, Noodles & Dumplings
Michele Scicolone
0743267346
November 2005
Hardcover
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Book Description
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...


Pasta Salad
Barbara Lauterbach
0811842037
January 2004
Paperback
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From Publishers Weekly
Dedicated entirely to pasta salad’s many charms, Lauterbach’s appetizing cookbook gives readers a reason to start eating carbs again. Pasta salad usually brings to mind gummy macaroni and processed mayonnaise, but Lauterbach, whose other salad-themed books include Potato Salad and Chicken Salad, offers 50 innovative interpretations, such as Orecchiette and Roasted Butternut Squash with Honey-Ginger Dressing and Peaches and Pasta Salad with Mint. Her hearty and colorful Radiatore Beef Salad with Horseradish Dressing is a one-dish supper that’s a delicious way to use leftover steak, and her quick Pepperoni Pizza Salad is chewy and cheesy, a certain kid-pleaser. Lauterbach even makes pasta salad luxe with a Music Festival Lobster dish, a lush combination of lobster meat, tarragon, pasta shells, and...


Pasta Italia
Cristina Blasi
0762105860
Apr 2005
Hardcover
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Half-Baked Gourmet
Jean Galton
1557884420
Feb 2005
Hardcover
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Book Description
More than 200 not-quite-from-scratch recipes that can be made presto.

About the Author
Jean Galton is a food writer, author, and recipe developer whose work has appeared in dozens of magazines and newspapers including Food & Wine, Fine Cooking, Parent's, Redbook, Good Housekeeping, and Real Simple. She is the author, co-author, and contributor to many books including Pacific Northwest (Williams-Sonoma), Italian Grilling, Cooking with Artisan Breads, and 365 Great Soups and Stews.


101 Things To Do With Ramen Noodles
Toni Patrick
1586857355
April 2005
Other Format
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Book Description
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.

From the Back Cover
101 Things To Do With Ramen Noodles A must-have for noodle lovers everywhere! Give your tastebuds a whirl with these simple ramen noodle recipes. Summer Picnic Salad Ramen Fajitas Beef Sukiyaki Ramen Trail Mix Chocolate Chinos And more!

See all Editorial Reviews


Pasta Imperfect
Maddy Hunter
0743482913
August 2004
Mass Market Paperback
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RT Bookclub Magazine
...laugh-out-loud funny and features several delightful recurring characters who keep getting better....

Review
Blackbird Mysteries (for Alpine for You) As funny as anything by...Janet Evanovich [or] Joan Hess....A winner.

See all Editorial Reviews


The Roasted Vegetable
Andrea Chesman
1558321691
Feb 2002
Paperback
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Book Review
"This is a cookbook for vegetable lovers--and vegetable haters," says Andrea Chesman in The Roasted Vegetable. Her argument is that roasting veggies brings out their "hidden sweet, nutty flavors," making them irresistible to carrot-hating kids and vegan adults alike. She supports this theory with 150 tantalizing recipes, starting with a sizeable serving of side dishes, then broadening to include salsas, soups, salads, sandwiches, pasta, pizza, tofu, granola, and more. Beyond obvious inclusions like roasted peppers, french fries, and chestnuts, there's Garlic Puree ("like a basic black dress, it goes with almost anything") and Roasted Kohlrabi, which "looks like a spaceship that has sprouted leaves." Another standout is the Roasted Tomato Sauce, for which tomatoes are roasted up to one and a half hours until they've broken...


Pasta: Easy Cooking, Great Eating (Cooksmart)

1930603436
July 2004
Board book
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Washintonpost.com, September 22, 2004
These clever combination cookbooks and shopping lists give new meaning to the phrase "convenience cuisine."

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