Pasta Modern: New & Inspired Recipes from Italy [NOOK Book]

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...
See more details below
Pasta Modern: New & Inspired Recipes from Italy

Available on NOOK devices and apps  
  • NOOK Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$19.49
BN.com price
(Save 44%)$35.00 List Price

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.
Read More Show Less

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.
Read More Show Less

Product Details

  • ISBN-13: 9781613125502
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 10/15/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 756,974
  • 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.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)