James McNair's Pasta Cookbook

James McNair's Pasta Cookbook

by James McNair
     
 

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The author of Chronicle Books' bestselling Cold Pasta fires up pots of boiling water and pans of simmering sauces in this second volume of mouth-watering pasta recipes that reflect James McNair's internationally acclaimed style. These recipes feature a melding of popular Asian and Western flavors that adapt to either fresh or dried pastas, coupled with

Overview

The author of Chronicle Books' bestselling Cold Pasta fires up pots of boiling water and pans of simmering sauces in this second volume of mouth-watering pasta recipes that reflect James McNair's internationally acclaimed style. These recipes feature a melding of popular Asian and Western flavors that adapt to either fresh or dried pastas, coupled with scrumptious sauces that range from sinfully rich to fresh and light. Here are the familiar Italian classics—Alfredo, Carbonara, Pesto, Ragu Bolognese, and Puttanesca—in addition to a delicious sampling of traditional Asian dishes, including Pad Thai, Mei Krob, Sobo, and Chow Mein. Also featured are several contemporary American-style pasta recipes boasting the freshest vegetables and seafoods that fit today's nutritional consciousness, each dish bursting with a flavor that belies its simple, healthy ingredients. McNair's many fans will want to try his favorite Asian Eggplant Noodles, Saffron Seafood Pasta, Sweet Onion and Hot Sausage Sauce, and fiery Cajun-Style Spaghetti. Stuffed pasta dishes include Duck Lasagne, Spicy Pasta Blossoms, Stacked Goat Cheese Ravioli, and Bittersweet Chocolate Tortellini. As with all the McNair cookbooks, the basics are well covered: everything needed to make fresh, homemade pasta or shop for the best manufactured noodles, as well as tips for storing and cooking, are at the reader's fingertips. Award-winning photographer Patricia Brabant has once again focused on McNair's fanciful presentations, all shown on brilliantly glazed dishes from the Taitu collection.

With over one million books sold in this popular series James McNair's single subject cookbooks have proven to be as popularas they are beautiful and innovative. McNair's books offer an exciting approach to both traditional and contemporary cuisine, and are the results of his collaboration with acclaimed photographer Patricia Brabant.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
McNair ( Cold Pasta ) and food photographer Brabant here join forces once again to produce a book as seductive in its photographs as in its recipes. They treat pasta with heartening practicality. While explicit directions--with helpful step-by-step four-color photography--are included for making fresh pasta in a vast assortment of shapes and flavors, McNair warns that ``unless you practice the art of pasta making frequently enough to master the technique . . . it is probably best to cook dried pasta.'' Recipes feature a number of enticing Asian dishes (Thai fried noodles and Vietnamese spring rolls), as well as European and American classics and originals--pasta primavera, avocado tomato pasta and macaroni with four cheeses. The book's only discernible defect is also its main attraction: the perfection of the food styling may frustrate cooks who attempt (unsuccessfully) to press together tricolored pasta strands or to imprint sage leaves on pasta circles. (Feb.)
Booknews
Many of these recipes feature a melding of popular Asian and Western ingredients that adapt to either fresh or dried pasta, along with sauces that range from rich to light. McNair covers the basics: everything needed to make fresh, homemade pasta or to shop for the best manufactured noodles, as well as tips for storing and cooking. Includes photographs of each finished recipe. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN-13:
9780877016182
Publisher:
Chronicle Books LLC
Publication date:
11/28/1990
Pages:
96
Product dimensions:
8.76(w) x 7.98(h) x 0.31(d)

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