Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition

Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition

by Janet Fletcher, Anastassios Mentis
     
 

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In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher…  See more details below

Overview

In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems—authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions—a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.

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Product Details

ISBN-13:
9781452123776
Publisher:
Chronicle Books LLC
Publication date:
10/19/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
132
File size:
5 MB
Age Range:
13 - 18 Years

Meet the Author

Janet Fletcher is an award-winning food and wine writer who trained at the Culinary Institute of America and at Berkeley's celebrated Chez Panisse restaurant. She is a staff writer for the San Francisco Chronicle and author of The Cheese Course, Fresh from the Farmers' Market, and Pasta Harvest. She lives in Napa, California.
Victoria Pearson is a Los Angeles based photographer. Her photographs have appeared in several books including Sangria, Party Appetizers, and The Cheese Course.

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