Ebook Free The Best Pasta Sauces: Favorite Regional Italian Recipes: A Cookbook, by Micol Negrin
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The Best Pasta Sauces: Favorite Regional Italian Recipes: A Cookbook, by Micol Negrin
Ebook Free The Best Pasta Sauces: Favorite Regional Italian Recipes: A Cookbook, by Micol Negrin
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About the Author
Micol Negrin is the owner of Rustico Cooking, an Italian cooking school in Manhattan. She is the author of the James Beard–nominated Rustico: Regional Italian Country Cooking and The Italian Grill. For six years, she was the editor of The Magazine of La Cucina Italiana. She has written for major publications, including Cooking Light, Fine Cooking, and Bon Appétit. Micol Negrin lives on a small lake in New Jersey with her husband, Dino De Angelis.
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Excerpt. © Reprinted by permission. All rights reserved.
Today, if you travel across Italy, you can still find echoes of the medieval and Renaissance sweet sauces, especially at Christmas, when nuts, sugar, and cinnamon frequently lend festive flavor to pastas. You’ll also find echoes of the spice trade that fueled much of the Italian economy in centuries past in pasta sauces that call for nutmeg, cinnamon, poppy seeds, caraway seeds, and other spices. But what you’ll find most of all is a tremendous variety of sauces that draw on the bounty of land and sea, on the ingenuity of the home cook, and on the imperative of letting the pasta itself be the star of the plate. No sauce is so intense as to mask the pasta it is served with. No sauce is so plentiful as to drown the pasta it is tossed with. The sauce is merely a vehicle for enjoying the pasta, and it is a vehicle that changes marvelously from region to region, depending on what local cooks can find in their gardens and on what has informed their cooking over the centuries.
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Product details
Hardcover: 256 pages
Publisher: Ballantine Books (October 28, 2014)
Language: English
ISBN-10: 9780345547149
ISBN-13: 978-0345547149
ASIN: 0345547144
Product Dimensions:
7.3 x 0.8 x 8.2 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
45 customer reviews
Amazon Best Sellers Rank:
#18,886 in Books (See Top 100 in Books)
This is the first time I shared a cookbook with my husband. We enjoyed going through the book together as if we were actually traveling from northern to southern Italy while being introduced to the foods native to that particular region.The recipes were appealing and mostly used few and basic ingredients. Each region had a brief introduction with tidbits of information. Sometimes the author described a region's basic staple or gave a brief economic history.My Sicilian husband chuckled when he read that bread crumbs were a 'poor man's cheese' as he recalled how delicious they tasted over 70 years ago in his grandmother's kitchen.I made one of the mushroom recipes last night and plan to try another this coming week.Finally, I'd say I just discovered that fewer ingredients and less time can result in a very satisfying meal.
This book is beautiful and written in a way that I can't wait to get into the kitchen to cook. The recipes generally use a low number of ingredients that are relatively simple and easy to buy. The pictures are beautiful too. However, I have tried several recipes by now and none of those pasta sauces have been all that good. Sure, you might think it's my cooking skills but what I mean is that I have had much better success with other recipes. Maybe my expectations are too high because of the wonderful description of each sauce but overall I am just not impressed.
The most amazing sauces ever, love pasta but tired of red sauce this is the book for you. My neighbors love my cooking thanks to this book.
I have been working my way through this book. I’m not a daring or experimental chef, I do what I’m told. These recipes are simple, usually about only six ingredients, and time from 2-3 hours. Yes, some impractical things with wild boar and rabbit, but overall superb. This thing will make you longing for the next one. Most are skillet prep, with pasta then added. I’m a big Cook’s Illustrated fan, but this one offers simplicity and quality that will leave your guests asking how you did that. My biggest complaint is when I simmer on the home stretch I can’t stop tasting before the pasta gets added.
I have tried a few so far and we're excellent. Plan to keep trying more in this book. Love it so far.
Author is clearly a master of her subject. Well researched and presented.
Good book
Well written. Creativity in presenting the recipes is not only inviting, but you can almost taste the dish from the explanation and photos.
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