×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Pasta Modern: New & Inspired Recipes from Italy
     

Pasta Modern: New & Inspired Recipes from Italy

by Francine Segan
 

See All Formats & Editions

In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italy’s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The 100 distinctive pasta recipes, including

Overview

In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italy’s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The 100 distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Gemelli with Caramelized Oranges and Crispy Pancetta) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino Caper Pasta). Tips and anecdotes culled from Segan’s Italian travels enhance the easy-to-follow directions, and a glossary of more than 50 extraordinary dried pastas showcases shapes to revive any pasta lover’s repertoire. For contemporary, authentic Italian pasta, Pasta Modern is the go-to guide.

Praise for Pasta Modern:

"She lives up to her own billing, well demonstrating a 'fierce, profound, and zealous reverence for Italian pastas.’” —Booklist (starred review)

Editorial Reviews

Publishers Weekly
10/07/2013
In this collection of over 100 authentic recipes, Segan, cookbook author and culinary historian, gathers the newest twists on the traditional dish from kitchens of home cooks, renowned chefs, hand-crafted pasta makers, and popular Italian food bloggers. The innovative recipes reflect updated interpretations of Nonna-inspired dishes and contemporary culinary trends such as vegetarianism and pasta-based desserts. Chapters feature appetizers/soups, fruit, nuts, and vegetarian fare; fish, meat, and savory uses of chocolate and coffee; fresh, holiday, and dessert pastas. Apple Ravioli with Farro-Pistachio Pesto and wood-chip Smoked Spaghetti with Charred Tomatoes are meatless. Pasta Sushi is created with seafood-stuffed shells, and there’s a chef-inspired dish of glazed leeks and pancetta over Verrigni, a spaghettini extruded through gold. Desserts include Sweet Crispy Pasta Nests and Chocolate-Stuffed Shell. Recipe notes share Segan’s pleasure of hands-on cooking with locals, village food festivals, and working with chefs. Sega encourages adopting a “taste-as-you-cook” approach and letting go of precise measurements. She explains how to use fresh herbs based on season, advises using the highest quality ingredients, and reveals secrets of boiling and saucing pasta perfectly. There’s a photographic chart of basic and unique pasta shapes. Segan’s “cutting edge” recipes demonstrate that pasta is truly Italy’s “vibrant, ever-changing” staff of life. (Nov.)
Library Journal
To research this unusual pasta cookbook, food historian Segan (Dolci: Italy's Sweets) traveled all of Italy consulting home cooks, chefs, journalists, pasta companies, and other experts. In these ten chapters (e.g., "Fruit," "Vegetarian," "Savory Chocolate & Coffee," "Holidays"), pasta is not only boiled but also smoked, baked, and deep-fried. Linguine simmered in red cabbage juice becomes vibrant purple pasta, and pureed macaroni forms the base of maccheroni soufflé. Pasta (mostly store-bought but some homemade) is also used as a vehicle for handheld appetizers and desserts, such as pasta sushi and chocolate-stuffed shells. VERDICT Meticulously researched, thoughtfully curated, and artfully designed, this unique collection will inspire readers to try new preparations and flavors.

Product Details

ISBN-13:
9781613125502
Publisher:
Abrams, Harry N., Inc.
Publication date:
10/15/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
18 MB
Note:
This product may take a few minutes to download.

Meet the Author

Francine Segan is the author of five cookbooks, including Dolci and The Opera Lover's Cookbook. She has contributed to Tribune Media Services, Food Arts, and Gastronomica, and has appeared on hundreds of TV programs including the Today show, The Early Show, and Sunday Morning. She has lectured across the country for the Smithsonian, the American Museum of Natural History, and many others. She divides her time between New York and Italy.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews