Cookery / food by ingredient: pasta and noodles Books

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Book SynopsisAn elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco''s hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.

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Book SynopsisWhen it comes to eating fresh and delicious food – pasta is the ideal choice. This book includes over 70 recipes, from authentic Italian classics to vibrant and contemporary dishes. A plate of pasta is one of the most satisfying things in the world – whether coated in a rich tomato-based ragù, doused in a fragrant herb pesto or smothered in creamy carbonara sauce. Pasta has many merits: it is inexpensive, quick to make and works both as an everyday staple or a dinner party showstopper. Laura’s approach is that the heart and soul of each dish is down to the sauce. The dishes are divided into Quick and Easy with simple stunners such as Pepper and Parmesan and Lemon Artichoke Pesto. Vegetables and Fungi comes next with an umami-rich Wild Mushroom Ragu. Following this is Fish and Seafood with a simple Salmon Carbonara as well as luxurious affairs like Asparagus and Scallop. In Meat and Poultry are Best-ever Meatballs and Spicy ‘Nduja Sausage. Flip to the Creamy and Cheesy chapter to find earthy Gorgonzola and Walnut and zesty Saffron and Courgette.

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Book SynopsisPREPARE TO REDISCOVER PASTA! In this sumptuous cookbook, former head chef of the Michelin star restaurant River Café Theo Randall presents over 100 delicious recipes that cooks of every level will be able to recreate at home. With full colour, specially commissioned photography and recipes covering meat, fish and vegetarian diets, this is sure to become a kitchen stalwart.''A must-have for any pasta lover. Theo''s cooking is sublime'' -- Jamie Oliver''Theo''s food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It''s also very tasty...'' -- William Sitwell''Some of the finest pasta I have had outside of Italy'' -- Matthew Fort''Excellent book for all lovers of Italian food and for all levels of cook'' -- ***** Reader review''I love it. It''s bright, beautiful, intelligent and, above all, personal'' -- ***** Reader review''One of the best Pasta cook books ever'' -- ***** Reader review''Theo Randall is the go-to man when it comes to Italian cuisine'' -- ***** Reader review''The best pasta book I have found!'' -- ***** Reader review******************************************************************************************Simplicity is key in this friendly, accessible and stylish cookbook from a master chef, imbued with the flavours of the Italian countryside.For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel.In Pasta Theo Randall brings us a mouth-watering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep''s Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone.Pasta is destined to become a kitchen classic.Trade ReviewThis is one of my favourite books of the year, and a must-have for any pasta lover. Theo's cooking is sublime -- Jamie OliverTheo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty... -- William SitwellSome of the finest pasta I have had outside of Italy -- Matthew FortThis book is the best way to learn, from scratch, the intricacies and subtleties of a simple plate of pasta * Time Out *There is scarcely a recipe you don't want to try * You Magazine, Mail on Sunday *

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Book SynopsisWant to master pasta? Let Jamie help, with his essential Food Tube guide to simple and seasonal pasta dishes''Enjoy this pocket-sized cookbook, full of incredible, achievable pasta recipes, from the very basics to kick-ass dishes for any night of the week. Buon appetite!'' Jamie OliverJam-packed with delicious and easy recipes, The Pasta Book has all the need-to-know basics from Jamie''s own Italian mentor, chef Gennaro Contaldo.Whatever your ability in the kitchen, pasta is a staple supper guaranteed to please everyone. With The Pasta Book, you can learn how to spice up your pasta for every craving - and even learn to make your own pasta from scratch!Full of delicious, simple, seasonal recipes such as:- Spring fresh WILD ROCKET & PECORINO ORECCHIETTE- Summery VEGETABLE CAPPELLACCI- Autumnal WILD MUSHROOM TAGLIATELLE- Wintery GAME RAGU- Gennaro''s take on classic favourites such as CARBONARA and BOLOGNES

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Book SynopsisTasty noodle bowls, real quick.From Shanghai 'Yum Cha' Noodles, Mr Lee's Cracking Katsu and Bamboo Buckwheat Noodles to Tonkotsu Pork Noodles and Cantonese Wanton Soup, The Noodle Cookbook has a recipe for every craving, including vegetarian, vegan and gluten free friendly options. Get to know your noodles with an essential store-cupboard section, notes on health-boosting 'hero ingredients' and healthy swap ins for your favourite Asian condiments.With tasty dishes from Vietnam to China, The Noodle Cookbook will spice up your meals and satisfy those instant noodle cravings.No worries, eat happy!

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Book SynopsisPresents a compilation of 100 tried-and-tested recipes. This book is practical, easy, budget-conscious and, best of all, bursting with flavour. It offers simple solutions to your everyday cooking needs.

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Book SynopsisPasta salads are back, but not as you know them…Cool Pasta presents bright, delicious and original pasta recipes that will breathe fresh life into your favourite store-cupboard staple. Pasta salad is the perfect warm weather dish: rummage through the shelves of your local store to rustle up a summery lunch for the next few days, prepare a big platterful for when company’s comin’, or simply eat it straight from the mixing bowl as you scan your diary for potluck or picnic potential.   With 60+ innovative recipes including Tuna Melt – the iconic sandwich reimagined as a pasta salad, Spanakopasta with grilled feta and crispy filo shards, silky and tangy Brown Butter Gnocchi Chaat, and a tongue-numbing Sichuan-Style Pici Salad, Cool Pasta takes the heat off every social occasion and brings texture, contrast and exciting flavours to the al fresco table.

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Book SynopsisDiscover the popular Korean bibimbap dish and a whole wealth of delicious rice and noodle dishes. Transform your kitchen into an Asian wonderland with this collection of over 70 enticing one-bowl recipes using much-loved ingredients such as gochujang and kimchi. Whether you are looking for a quick and easy lunchtime dish, a light and refreshing summer evening meal, or a warming and fulfilling bowl of noodles, this book will serve every need. Begin with the basics of putting a one-bowl rice or noodle dish together and what flavours and ingredients go together well, then move on to trying endless combinations. Discover dishes such as Chilled Soba Noodles with Dipping Sauce, Wild Garlic Miso Pork Stir-fry or BBQ Pork Noodle Bowls, and not forgetting Chicken Noodle Soup or a Spicy Noodle Seafood Broth. Rice and noodles are at the very heart of Asian cooking, providing the building blocks to what is a varied, healthy and fascinating cuisine. They are mostly served as one-pot dishes in soups, salads and stir-fries and provide the carbohydrate element alongside fresh vegetables, herbs, meat and fish, balancing the nutritional benefits of each dish.

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Book SynopsisEclectic, playful and delicious. Yotam OttolenghiWelcome to a bold new world of possibilities in this game-changing recipe collection from the founder of cult-status restaurant Supa Ya Ramen.Having spent time exploring Tokyo in 2019, Luke Findlay became obsessed with the idea of pushing the ramen rules to their limit. What started as a wildly successful supper club in his home in Hackney, has since become two hugely popular restaurants in Dalston and Peckham, London. Eager customers queue round the corner for a bowl of this traditionally inauthentic', new-wave' ramen.In his debut book, Luke shows us an eclectic cooking style that carefully considers each element of a perfect bowl. Flavoured oils, pickles and ferments, seasonings, broths, and toppings appear alongside Luke's recipes for radical flavour combinations including the infamous Cheeseburger Mazesoba complete with Bread and Butter Pickles, and the ever-popular Celeriac Chashu bowl. Sides, sauces and desserts feature, too, withTrade Review“This book made me want to slurp up a comforting bowl of ramen. In a down-to-earth style, Luke tells a story of his journey through the world of ramen as if he was chatting with me at his Supa Ya shop. Eclectic, playful and delicious.” – Yotam Ottolenghi “Imaginative, warming and always wacky, this tome cracks the code for making unique broth at home.” – ES Magazine “Supa Ya Ramen has a verve, simplicity and slurpable magic that feels, thrillingly, like the future.” – Jimi Famurewa, Evening Standard “A perfectly imperfect take on fusion food.” – Kate Ng, The Independent “There’s a lot of ramen places in London, but there’s nowhere quite like Supa Ya.” – Jake Hawes, About Time Magazine

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Book SynopsisThe PASTAbilities are limitless, quick, and easy with #1 bestselling author and personality Jeffrey Eisner at the stove, where flavor-packed recipes are made with one pot, one pan, and simple store-bought pasta.Nothing is im-pastable with #1 bestselling author Jeffrey Eisner, author of the renowned Step-By-Step Instant Pot rainbow collection series. In his new Pastabilities, he gives the Instant Pot a break for two items already in most kitchens: a pot for the pasta and a pan for the sauce. And that''s all you need to prepare the mouth-watering array of noodle dishes Jeffrey brings to you with his signature flair for a high-flavour, five-star, and low-effort meal. With preparations that are easy on your time and your wallet, recipes include:- Italian-American classics like Rigatoni Bolognese, Penne alla Vodka and Jeffrey''s own Cacio e Pepe Americano- internationally-inspired dishes like Kugel (Jewish Noodle Pudding), Sesame Peanut Noodles a

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Book SynopsisCheat days and dieting are out. Nourishing everyday indulgence is in.In Everyday Indulgence, Lindsay Moser shares 80+ supercharged recipes packed with protein, fiber, and micronutrients for the uncompromising foodie who wants to have their cake and eat it too.Discover go-to power ingredients as Lindsay shares tips for balancing and amping up nutrition in indulgent recipes, including everything from mac and cheese and pizza to fast food recreations and desserts. You'll learn how to incorporate the ingredients you love into your everyday, and make them work for youa sustainable way of eating that prioritizes food freedom over restriction, to fuel your body and ignite your soul.Recipes include: Spicy Korean Chicken Cheesesteak with over 50 grams of protein, plus tons of Omega 3s & nutrients like vitamins C, E, K, calcium & iron One-Pot Cheesy Cajun Bone Broth Macaroni with almost 45 grams of protein, 6 grams of fiber, plus tons of vitamin K & iron Ninja Nutella Pizza with 17 grams of protein, 6 grams of fiber & nutrients like vitamin E, iron & magnesium Rendezvous Raspberry Daiquiri with 9 grams of fiber & over 1/3 of your daily vitamin C Let's empower ourselves with the food knowledge and deliciousness that is full-fat ingredients and pasta. We only have one life to live. We deserve to enjoy every bite of it. Because we love indulgent food, and we know it can love us back.

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Book SynopsisA Waterstones 'Best Books of 2022: Food and Drink' A Times Food and Drink Book of the Year 2022 and a Spectator Cook Book of the Year 2022 A Stylist Christmas Gift Pick 2022 'If pasta is a religion, this book is its sermon' Russell Norman, founder of Polpo and Brutto 'Rewarding ... you discover a lot about Italy here ... huge fun' Sunday Times In one shape or another, pasta has been an Italian staple since the days of ancient Rome. It has been the food of peasants, the pride of royalty and a culinary badge of honour for Italian emigrants all over the world. It's hard to imagine Italy without pasta, yet the history of the country's most famous food has changed with the fortunes of eaters and cooks alike. In A Brief History of Pasta, discover the humble origins of fettuccine Alfredo that lie in a back-street trattoria in Rome, how Genovese sauce became a Neapolitan staple and what conveyor belts have to do with serving spaghetti. Meet the people who have shaped pasta's history, from the traders who brought pesto to the world to the celebrity chef who sparked national outrage by adding an unpeeled garlic clove to his recipe for amatriciana sauce. Renowned culinary historian Luca Cesari delves into the fascinating variety of his country's best-loved food, serving up the secrets behind the creamiest carbonara, the richest ragù alla Bolognese and the tastiest tortellini.Trade ReviewCesari chases the origins of pasta dishes back in time like a spaghetti detective ... If you're really interested in pasta, you should buy this book. * Daily Telegraph *Rewarding ... you discover a lot about Italy here ... huge fun * Sunday Times *Who knew that the history of pasta is as twisty as fusilli and as tangled as tagliatelle? Cesari tells an engaging story with his chatty and informative prose, whetting your appetite for a big bowl of Italy's favourite dish -- Ned Palmer, author * A Cheesemonger's History of the British Isles *In this exuberant book, studded with tempting recipes, Italian food historian Luca Cesari tells the story of pasta and how it has conquered the world. * Daily Mail *The journey towards our concept of spaghetti Bolognese or lasagna, for instance, is told as a slowly evolving chronicle, backed up by documents and great research. -- Rose Prince * Cookbooks of the Year, Spectator *Elegant, witty and scholarly ... the nub of this deliciously subversive history is what it means to be Italian. -- Elisabeth Luard * The Oldie *Luca Cesari delivers a fine potted history of the Italian food that shaped the world * Independent *Lovingly curated * Ross-shire Journal *If pasta is a religion, this book is its sermon -- Russell Norman, founder of Polpo and BruttoPasta was not always served al dente ... I discovered this fact, and about a thousand others, in Cesari's new book, A Brief History of Pasta, which, attentive as it is to origin stories, and thus to basics, could not make for more suitable reading right now if it tried. -- Rachel Cooke * Observer *A glorious book, carefully and precisely skewering all of the received ideas about 'authenticity' ... It made me giggle fiendishly and occasionally punch the air -- Annie Gray, author * At Christmas We Feast *Luca Cesari serves up a delicious combination of recipes, both ancient and modern, entertaining anecdotes, and rare insights into the diverse histories and characters of Italy's different regions. A delicious treat for anyone who wants a deeper relationship with Italy and its food -- Helena Attlee, author * The Land Where Lemons Grow: The Story of Italy and Its Citrus Fruit *A fascinating history of one of the world's best loved foods, peppered with interesting facts like a well seasoned cacio e pepe. Through in-depth research, Cesari proves that contrary to what many purists will claim, there are no hard and fast rules when making even the best loved pasta dishes. A compelling read giving a long overdue green light to putting garlic in your Amatriciana should you so wish! -- Amber Guinness

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Book SynopsisIf you’ve been searching for flavourful recipes within the realm of Asian cuisine that hit all the right notes, look no further than This Is a Book About Noodles. Featuring 60 plus noodle dishes, including recipes for incredible sauces and step-by-step guides for shaping a variety of homemade noodles from dough, this is a cookbook that will take you on a fantastic culinary journey. Inspired by his Grandmère, Brendan provides recipes for traditional noodle dishes he grew up on, including Long Life Noodles and Grandmère’s Chicken Vermicelli. And meat eaters, vegetarians and vegans alike will find something to love in his more modern recipes, such as the Spicy Chicken Tan Tan Ramen, Super-Speedy Garlic Noodles and the Peanut Rice Noodle Rolls. If you’re an up-and coming foodie hoping for a challenge, Beijing Fried Sauce Noodles may be what you’re after. Or if you’re in desperate need of some comfort food, simply dive into Mum’s Crispy Pork Wontons, a family recipe guaranteed to satisfy. Whether you need a dish for a special occasion or a quiet night at home, the answer just might be noodles.

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Book SynopsisFeaturing 1,001 recipes compiled over thirty years of research and travel, The Pasta Codex relates the history and traditions behind the world's most famous food, with recipes for every shape and type of pasta and sauce.For decades, home cooks and pasta lovers have yearned for a complete English translation of Vincenzo Buonassisi's 1974 Italian masterwork, Il Codice della Pasta. At last, that wait is over. Never before available in its complete form in English, Buonassisi's landmark work in John Alcorn's famed design represents a lost gem of classical Italian gastronomy and publishing, ready to dazzle an all-new generation. Featuring modern translations of all 1,001 recipes, The Pasta Codex incorporates research from every region of Italy and uses every noodle shape and form--flat, shaped, rolled, stuffed--and both dried and fresh pasta. There's never been a more authentic and exhaustive look at the world's favorite food.Coded by ingredient--Pasta w

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Book SynopsisSLURP. ZING. BANG.Take your noodles to the next level with these 60 simple yet mouth-watering recipes. With dishes covering every type of noodle you can buy, easy swaps to help use the packets you already have, and 5-minute dressings and toppings to bring the recipes you already make to life - there's never been a better time to get cooking. From store-cupboard time-savers to treat-yourself showstoppers, there's a noodle dish for your every mood and occasion. Discover your new go-to dish with recipes covering:· SUPER EASY 10-MINUTE FIXES· FRESH SALADS· SIZZLING STIR FRIES· SOULFUL SOUPS· COMFORTING CURRIES· PIMP TO THE MAX SPECIALS

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Book SynopsisPizza and pasta for dinner tonight offers a delightful combination of softness and crunch. Choose from a variety of pastas with red, white, or green pesto sauce, as well as baked options like cannelloni and lasagna.

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Book SynopsisA fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom.  Macaroni and cheese is one of America’s favorite comfort foods, beloved by kids and adults alike. But there’s no need to rely on prefab mixes—all you need is a handful of kitchen staples, some tasty cheese, and a little insider advice courtesy of Homeroom restaurant. This perennially popular Oakland, California, eatery—with its entire menu devoted to mac and cheese—now shares its secrets for the best-ever mac recipes that will help you think outside the box!    These inventive dishes offer something for everyone: nostalgic homestyle recipes like Tuna Mac, international varieties like Sriracha Mac, decadent delights like Truffle Mac, and even the logic-defying Vegan Mac. You’ll also find recipes for quick veggie sides like Brussels Sprouts with Bacon and old-school desserts like frozen Peanut Butter Pie. With a basics section on perfecting mac sauce, choosing the best noodles, and customizing add-ins and toppings, plus an emphasis on quality ingredients and simple techniques, this fun, playful cookbook shows cheese-loving readers how to take this comfort-food staple to creative new heights.

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Book SynopsisOver 100 delicious, Italian inspired PizzaExpress recipe favourites that bring the UK's most popular restaurant brand straight to your home.We all have special memories that took place at PizzaExpress. Whether a children's birthday party, a formative first date or just a hankering for dough balls, PizzaExpress has always been there for us. Now the magic and versatility of the popular restaurants can be recreated at home with PizzaExpress: From Italy with Love.Featuring exclusive recipes for perennial favourites including dough balls, Margherita and Sloppy Giuseppe as well as spicy, seafood, vegan and veggie pizzas, PizzaExpress: From Italy with Love caters to every mood and palette. Alongside 68 pizza recipes, many of which are ready in minutes, there are sumptuous salads, decadent desserts, and delicious dressings and sauces that create a meal for every occasion. You'll also learn how to impress by making artisan pizza base doughs such as Leggera and Calabrese, and there's even a special gluten free option that will have everyone fooled!PizzaExpress: From Italy with Love is all you need to transport yourself to Italy and enjoy lovingly handcrafted pizza from the comfort of your home.

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