Pasta Italiana: 100 Recipes from Fettuccine to Conchiglie

Pasta Italiana: 100 Recipes from Fettuccine to Conchiglie

by Gino D'Acampo
     
 
In Pasta Italiana, Gino D'Acampo, the master of modern Italian cooking, celebrates his homeland's most famous food export with an inspirational collection of 100 mouth-watering recipes that includes classics such as carbonara, puttanesca and ragu alla bologonese, as well as new twists on old favorites such as lasagne, macaroni and spaghetti vongole. Divided into six

Overview

In Pasta Italiana, Gino D'Acampo, the master of modern Italian cooking, celebrates his homeland's most famous food export with an inspirational collection of 100 mouth-watering recipes that includes classics such as carbonara, puttanesca and ragu alla bologonese, as well as new twists on old favorites such as lasagne, macaroni and spaghetti vongole. Divided into six chapters — Fresh and Filled Pasta, Dried Pasta, Baked Pasta, Like Mama Used to Make, Pasta on the Go, and Pasta for those with Allergies — it includes everything from comforting baked pasta dishes, to spicy seafood and healthy vegetarian options, even desserts! Featuring an introduction by nutritionist Juliette Kellow explaining the many health benefits of pasta — with its low-salt and low GI— it demonstrates that pasta is not the fattening option it was once thought to be and can be enjoyed at every meal.

Editorial Reviews

From the Publisher
"There's a happy quality to certain cookbooks: some mix of personality, light touch, simple organization, and warmth, and a winning percentage of must-cook recipes. Jamie Oliver's books have it. Jacques Pepin's recent, grand Essential Pepin has it. So does Pasta Italiana. Produced in Britain and authored by a TV food personality who is a "leading supplier of Italian ingredient to the UK food industry," it seems an unlikely import. However, this book is a chockablock with simple recipes that you will want to cook tonight: Shell Pasta with Peas, Carrots, Pancetta, and Chile; Spaghetti with Sicilian Pesto; Linguine with Crab, Fresh Chile and Lemon Zest (a lemony treat). A few are rich, many inherently light. If pasta makes you happy, then this will, as the Chinese would say, give you double happiness." --Cooking Light, March 2012

“A pasta book? I hear you asking. What is this, the '70s? Of all the hundreds of once and future pasta books in print, why single out one? The short answer, I think, is design. With its bold colors and process photos, Pasta Italiana is a joy to look at and use, and it's full of accessible recipes that are nevertheless not overly familiar. It's linguine with crab, fresh chili and lemon zest rather than white clam sauce. It's rigatoni with asparagus, peas and porcini. These are fast, vegetable-friendly pastas for a summer night when you've got better things to do than sweat over your bolognese for three hours.”—2012’s Best Summer Cookbooks by NPR

Product Details

ISBN-13:
9781906868437
Publisher:
Kyle Books
Publication date:
01/16/2012
Pages:
208
Product dimensions:
8.30(w) x 10.10(h) x 1.00(d)

Meet the Author

Gino D'Acampo is the master of modern Italian cooking. His first book, Fantastico! won the Gourmand World Cookbook Award for Best Italian Cookbook and Buonissimo! and The Italian Diet were both international bestsellers.

Born in Torre del Greco, Naples, in southern Italia, Gino inherited his grandfather's love of cooking and studied at the Luigi de Medici Catering College. Gino regularly appears on TV and among his many credits are three series of his own, including Gino Vs. Britain, There's No Taste Like Home, as well as appearances on Italy's top cooking show, La Prova Del Cuoco. Visit his website: www.ginodacampo.com

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