Cookery / food by ingredient: pasta and noodles Books

Book SynopsisA recent YouGov study named Italian cuisine as the most popular in the world and year after year, for decades, pasta dishes have been in the UK's top 10 favourites. The UK was also the most popular country for veganism in 2019, according to Google Trends, followed by the US, Australia and New Zealand. And the sign-ups for the Veganuary campaign - where people eat vegan for the month of January - hit record highs in 2021, with over 582,000 people joining up, all proof that eating a vegan diet is becoming more mainstream as every year goes by. So Vegan Pasta by Clémence Catz is a perfect combination for home cooks worldwide. There is nothing easier than making homemade vegan pasta, with or without gluten. Thanks to her 5 fresh basic pasta recipes by mixing ideas and toppings you can make a myriad of combinations: Reinvented classics such as pesto gnocchi, lemon and almond penne and silken tofu pasta gratin Vitamin-filled, healthy pasta with smoked paprika and roasted garlic zucchini or eggplant salad Pasta ideas from around the world such as rice noodle rainbow pad Thai or leeks and roasted tofu Original and creative recipes for beetroot cream, roasted nut and purslane pink pasta Every recipe, accompanied by the author's stunning photographs is a feast for the eyes as well as the appetite. She is the author of many vegan cookbooks and is an advocate of vegan cuisine for its ethical and nutritional benefits.

Read more less

Book SynopsisFrom the children of bestselling Italian cookbook writer Lidia Bastianich—a wonderfully informative, easy-to-use cookbook with 100 recipes, all under 500 calories, that provide simple ways to make pasta an integral part of a healthy and well-balanced lifestyle, even if you’re gluten-free.Having grown up with Lidia Bastianich as their mother, Tanya and Joe Bastianich are no strangers to great-tasting Italian cooking. Today, the siblings both have illustrious careers in the culinary world—writing cookbooks, running restaurants, hosting television shows—and yet they are still faced with the question that many of us encounter in the kitchen every day: how can we enjoy the pasta that we crave in a healthy and satisfying way?  Here, the brother and sister have paired up to give us that answer in 100 recipes, each under 500 calories per serving, that are as good for you as they are delectable. Do not be fooled: this is not a diet b

Read more less

Book SynopsisNoodle dishes are a beloved staple throughout Asia and are eaten at all hours of the day and night. Asian cuisine expert Corinne Trang presents more than 70 recipes that make it easy to discover such simple pleasures as the Vietnamese rice noodle soup known as Pho, mee krob (a sweet and crispy fried rice vermicelli) from Thailand, and Japanese Soba. Chapters are organized by type of noodleWheat, Egg, Buckwheat, Rice, and Cellophane and then Buns, Dumplings, and Spring Rolls, so it''s easy to find just the right treat for the occasion. With a section on basic Asian ingredients plus information on simple equipment and easy techniques to master, this great guide ensures that each dish comes out perfect every time.

Read more less

Book SynopsisIn this amazing book, Fabio shows you how to make delicious Italian dishes easily and quickly! It's the next best thing to having him in your kitchen. Antonia Lofaso, Chef and Restaurateur of Scopa Italian Roots, The Local Peasant, Sycamore Tavern and Black Market Liquor BarDinner doesn't have to be daunting. In half an hour or less you can cook up an Italian meal at home like a professional chef. In this case, just like Top Chef star Fabio Viviani. Infused with his warmth and humor, this book brings Fabio into your kitchen. If Fresh Fettuccini with Manila Clams and Spicy Sausages and Chicken Pizzaiola with Mozzarella and Pepperoni seem like recipes that are out of reach, think again. Fabio shows home chefs how to cook Grandma Style (that is, like an intuitive Italian), and even those on a tight schedule will soon be whipping up great dinners. The over 100 no-fail recipes include Mascarpone and Ricotta-Stuffed Peaches, 15-Minute Seafood Cioppino, and S

Read more less

Book Synopsis

Read more less

Book SynopsisLearn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious.Inside, you'll find:- Recipes for pasta doughs made completely from scratch, with such delicious ingredients as buckwheat and whole wheat flour, roasted red pepper, asparagus, and even squid ink and chocolate- Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta- Detailed instructions on how to make the ultimate in pasta: hand-stretched dough, Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders- Artisan tips to help anyone, from novice to experienced, make unforgettable pastaThrough author and chef Aliza Green's pasta expertise and encyclopedic knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you'll never look at the supermarket pasta aisle the same way again.Making Artisan Pasta is on Cooking Light's Top 100 Cookbooks of the Last 25 Years list for Best Technique and Equipment.

Read more less

Book SynopsisFresh ingredients, fresh pasta, innovative dishes. What’s not to like? Rising Seattle chef Michela Tartaglia has developed 50 seasonal recipes that showcase the best of Northwest seafood, produce, and meat in creative, delicious pasta dishes. Michela is the co-founder and chef of Pasta Casalinga, a Pike Place Market counter restaurant that serves up new dishes each week from the garden, the ocean, and the farm. Using favourite ingredients such as salmon and clams and foodie favourites like nettles and chanterelles, this book offers home cooks regional, seasonal pasta dishes that are as comforting as a favourite spaghetti or fettucine dish but as bold and exciting as a hot new restaurant entrée. In addition, a pasta primer helps home cooks make fresh pasta at home and choose the right pasta shape for the right sauce or dish.Trade Review“I love pasta! I love Michela making me pasta even more. Lucky for us, in this beautiful book she shares delicious and approachable recipes celebrating the seasons, pasta, and the Pacific Northwest!” —Renee Erickson, James Beard Award–winning chef, restaurateur, and author “Fine, go have a bowl of pasta if that’s all you want. You can get that anywhere. If you would prefer a bowl of passion, a bowl of desire, a bowl of uncontainable deliciousness, you might need a wee bit of guidance. Michela will drag you by your taste buds down a path of authenticity with a smidge of ‘we got this’ and a huge dollop of ‘where has this book been all my life?’! Your pasta repertoire will never be the same. Own it!” —Tom Douglas, James Beard Award-winning chef, restaurateur, and author" . . . beautiful new cookbook from Seattle’s Michela Tartaglia, Pasta for All Seasons. Give it to yourself, then bring a friend to lunch at Tartaglia’s lovely Pasta Casalinga in Pike Place Market and give them a copy, too."—Seattle TimesTable of ContentsContentsPasta for Every Season A Pasta PrimerPasta senza uova / Eggless PastaPasta all’uovo / Egg Pasta SpringZiti con pesto di spinaci e mandorle, Beecher’s Flagship, e cayenne africano / Ziti with Baby Spinach, Almond, and Beecher’s Flagship Pesto and African CayenneGigli con pesto di ortiche e noci, ricotta salata e olio di peperoncino calabrese / Gigli with Olympic Peninsula Stinging Nettle and Walnut Pesto, Ricotta Salata, and Calabrian Chili OilConchiglie rigate con cime di felce del Pacific Northwest e porro, noci, Fiore Sardo e pepe di Aleppo / Conchiglie Rigate with Pacific Northwest Wild Fiddlehead Fern, Leek, and Walnut Pesto, Fiore Sardo, and Aleppo PepperRadiatori con pesto di germogli di pisello, pistacchi, pecorino e olio di jalapeño / Radiatori with Pea Shoot and Pistachio Pesto, Pecorino, and Jalapeño Chili OilPenne con pancetta, piselli, porro e crème fraîche / Penne with Pancetta, Sweet Peas, Leeks, and Crème FraîcheOrecchiette con gamberi del Pacific Northwest, asparagi viola e limone / Orecchiette with Pacific Northwest Spot Prawns, Purple Asparagus, and LemonTagliolini con halibut fresco, asparagi, mandorle e sommacco / Tagliolini with Halibut, Asparagus, Almonds, and SumacPipe con spugnole, pancetta, noci, ricotta e zafferano / Pipe with Pacific Northwest Morels, Pancetta, Walnuts, Ricotta, and SaffronReginette con sugo di agnello di Lopez Island / Reginette with Lopez Island Lamb SugoPaccheri con polpo gigante del Pacific Northwest, patate, olive Castelvetrano e capperi / Paccheri with Giant Pacific Octopus, Potatoes, Castelvetrano Olives, and CapersZiti con trota salmonata, fave e menta / Ziti with Pacific Northwest Steelhead, Fava Beans, and MintPipe con radicchio, pancetta, noci e gorgonzola dolce / Pipe with Spring Radicchio, Pancetta, Walnuts, and Gorgonzola Dolce SummerPappardelle con fegatini di pollo alla veneziana e cipolla rossa sottaceto / Pappardelle with Venetian-Style Chicken Liver and Red Pickled OnionsFusilli con purè di cipolle Walla Walla, noci, formaggio Twin Sisters Farmhouse, and peperoncini Mama Lil’s / Fusilli with Walla Walla Sweet Onion and Walnut Puree, Twin Sisters Farmhouse with Whole Peppercorn Cheese, and Mama Lil’s Spicy PeppersFarfalle con salmone sockeye del Pacific Northwest, carciofi marinati e capperi fritti / Farfalle with Wild Pacific Northwest Sockeye Salmon, Marinated Artichokes, and Fried CapersPaccheri con tonno alalunga fresco, melanzane, capperi e menta / Paccheri with Wild Pacific Northwest Albacore Tuna, Eggplant, Capers, and MintFusilli con zucchine, limone, menta, mandorle tostate e fiori di zucca fritti / Fusilli with Zucchini, Mint, Toasted Almonds, and Fried Zucchini BlossomsZiti con pesto di rucola, zenzero e noci, ricotta salata, and olio di peperoncino habanero / Ziti with Arugula, Ginger, and Walnut Pesto, Ricotta Salata, and Red Habanero Chili OilCreste di gallo con crema di peperone giallo, ricotta salata, friggitelli e Aleppo pepper / Creste di Gallo with Yellow Bell Pepper Puree, Ricotta Salata, Padrón Peppers, and Aleppo PepperCaserecce con granchio del Pacific Northwest, asparagi e zenzero / Caserecce with Pacific Northwest Crab, Asparagus, and GingerTagliolini con caviale di salmone al profumo di limone e pepe Szechuan / Tagliolini with Salmon Roe Caviar, Lemon, and Sichuan PepperBucatini all’amatriciana con pomodori cimelio di Billy / Bucatini all’Amatriciana with Billy’s Heirloom TomatoesPipe con salsiccia all’uva di Chelan e rosmarino / Pipe with Local Sausage, Chelan Grapes, and RosemaryCreste di gallo con melanzane, ’nduja, pomodorini e ricotta salata / Creste di Gallo with Eggplant, ’Nduja, Supersweet Tomatoes, and Ricotta Salata FallCaserecce con carbonaro marinato al miso, cavolo cinese e semi di sesamo nero / Miso-Marinated Alaskan Black Cod, Baby Bok Choy, and Black Sesame SeedsBucatini con crema di cavolfiore e vaniglia del Madagascar, capesante, nocciole arrostite e sumac / Bucatini with Cauliflower and Vanilla Bean Puree, Pacific Northwest Baby Pink Scallops, Roasted Hazelnuts, and SumacGigli con crema di zucca e cannella, formaggio sirene bulgaro, and semi di girasole tostati / Gigli with Pumpkin Puree, Bulgarian Sirene Cheese, and Toasted Sunflower SeedsConchiglie rigate con crema di zucca delicata, burrata, semi nigella e cayenne africano / Conchiglie Rigate with Delicata Squash Puree, Burrata, Nigella Seeds, and African CayennePappardelle con finferli, salsiccia e timo / Pappardelle with Golden Chanterelles, Sausage, and ThymeTagliolini al tartufo bianco dell’Oregon / Tagliolini with Oregon White TruffleReginette con porcini, speck e zafferano / Reginette with Pacific Northwest Porcini, Speck, and SaffronPenne con verza saltata, fontina della Valle D’Aosta, cumino e semi nigella / Penne with Savoy Cabbage, Fontina, Cumin, and Nigella SeedsFettuccine con lingcod del Pacific Northwest, cavolfiore viola, olive Castelvetrano e capperi / Fettuccine with Pacific Northwest Lingcod, Purple Cauliflower, Castelvetrano Olives, and CapersGemelli con cozze Penn Cove, ceci e capperi / Gemelli with Penn Cove Mussels, Chickpeas, and CapersOrecchiette con scarola, ’nduja e burrata / Orecchiette with Escarole, ’Nduja, and BurrataRigatoni con crema di romanesco, pecorino e bacon croccante / Rigatoni with Romanesco Puree, Pecorino, and Crunchy Bacon WinterOrecchiette con salsiccia calabrese piccante sbriciolata e cime di rapa / Orecchiette with Crumbled Calabrian Spicy Sausage, and RapiniFusilli con pesto di salvia e pinoli, uova di quaglia e pepe di Aleppo / Fusilli with Pine Nut and Sage Pesto, Quail Eggs, and Aleppo PepperCaserecce con vongole Manila clams, ceci e pomodorini / Caserecce with Pacific Northwest Manila Clams, Chickpeas, and Cherry TomatoesSpaghetti alla chitarra ai ricci di mare del Pacific Northwest e mollica di pane tostata al limone / Spaghetti with Pacific Northwest Sea Urchin and Toasted Lemon BreadcrumbsSpaghettoni con purea di rape rosse, burrata, basilico e olio di peperoncino calabrese / Spaghettoni with Red Bloody Beet Pesto, Burrata, Basil, and Calabrian Chili OilRadiatori con crema di carote invernali, mozzarella di bufala, semi nigella e curcuma / Radiatori with Pacific Northwest Winter Carrot Puree, Buffalo Mozzarella, Nigella Seeds, and TurmericLinguine al nero di seppia, ceci e bottarga di muggine / Squid Ink Linguine with Chickpeas and BottargaBucatini con puttanesca al geoduck del Pacific Northwest / Bucatini with Pacific Northwest Geoduck PuttanescaZiti con patate, pancetta e provola affumicata / Ziti with Potatoes, Pancetta, and Smoked ScamorzaRigatoni con ragù di alce / Rigatoni with Pacific Northwest Elk Ragù, Juniper Berries, and Bay LeavesPasta e fagioli / Pasta and BeansPappardelle con ragù bianco di coniglio, melograno e pepe rosa / Pappardelle with Tomato-less Rabbit Ragù, Pomegranate, and Pink Pepper AnytimePasta al Pomodoro / Pasta with Traditional San Marzano Tomato SauceLasagna Casalinga: Lasagna alla Boscaiola / Lasagna from the Forest AcknowledgmentsResourcesIndex

Read more less

Book Synopsis

Read more less

Book SynopsisFrom farfalle and fusilli to fettucine and beyond, this pocket guide serves up a celebration of one of the world's most popular culinary creations Whether fresh, dried, baked into lasagna or swirled as spaghetti around your fork, pasta is fantastic. It's so universal and versatile that we might even take it for granted sometimes. But this humble and hearty food, with all its history and variety, deserves to be more fully understood and appreciated. Lifting the lid on all things pasta, this handy pocket guide will give you a taste of the following topics and much more:Tuck in to the history of pasta, tracing its journey from Italian origins to global domination Learn about the most popular (and the most unusual) pasta shapes, sauces and dishes Whet your appetite with delicious bites of trivia Hone your culinary skills and discover how to make your own pasta from scratch Experiment with delicious recipes, allowing you to perfect classic dishes or expand your repertoire Whether you're a curious newcomer or a seasoned connoisseur, The Little Book of Pasta has all the mouth-watering information and inspiration you could hunger for.

Read more less