Pasta by Missy Robbins

Pasta by Missy Robbins

JAMES BEARD AWARD NOMINEE . A stylish, transporting pasta master class from New York City's premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes

IACP AWARD FINALIST . "Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world."-Ina Garten, Barefoot Contessa

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR- San Francisco Chronicle, Boston Globe . ONE OF THE BEST COOKBOOKS OF THE YEAR- Minneapolis Star Tribune, Glamour, Food52, Epicurious

Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients-made of merely flour and water or flour and eggs-the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce.

New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America's most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins's own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.

Whether making pasta sheets for lasagna or stamping out pasta "coins" for Corzetti with Goat Cheese and Asparagus-or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic-Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twentyimages from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.

TALIA BAIOCCHI is the editor-in-chief of PUNCH, a wine, spirits, and cocktail-focused online publication. Baiocchi was previously the wine editor of Eater and a columnist for Wine Spectator. She's written for publications such as the San Francisco Chronicle, Decanter, Bon Appétit, and Wine & Spirits magazine. In Forbes magazine's 30 Under 30 section in 2013, she was named a top new talent in the food and wine business. She is a resident of Brooklyn, New York.

SKU	Nicht verfügbar
ISBN 13	9781984857002
ISBN 10	1984857002
Titel	Pasta
Autor	Missy Robbins
Buchzustand	Nicht verfügbar
Bindungsart	Hardback
Verlag	Potter/Ten Speed/Harmony/Rodale
Erscheinungsjahr	2021-10-26
Seitenanzahl	368
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar