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Now that America’s low-carb obsession is over, home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 scrumptious pasta dishes that can be put together in half an ...
Now that America’s low-carb obsession is over, home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 scrumptious pasta dishes that can be put together in half an hour or less.
Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight-supper table. Included are recipes for last-minute dishes, as well as useful advice on stocking your pasta pantry, choosing cooking equipment, and figuring out which pasta shape goes with which kind of sauce.
PRAISE FOR GIULIANO HAZAN’S THIRTY MINUTE PASTA
“Grazie, Giuliano, you’ve made busy weeknight dinners pasta perfect.” —Book Page
“Highly recommended for time-pressed home cooks.” —Library Journal
“The Italian food expert has created a cookbook combining various types of pasta in ways that even people with little free time can enjoy.” —San Francisco Chronicle
“Hazan’s latest title just keeps on satisfying, with so little effort on my part.” —Austin Chronicle
“ Using few ingredients, simple directions, quick results and wonderful Italian taste. —Daily News of Los Angeles
Posted December 23, 2009
Giuliano's latest book is fantastic. It truly delivers delicious and authentic Italian pasta meals in thirty minutes or less. My husband loves it too; he has prepared several dinners from it.
I gave my daughter an autographed copy of this book. She is married, has two children, and works ... she has little time to prepare nutritionally balanced dinners. She now prepares dinners from THIRTY MINUTE PASTA at least twice a week and loves to surprise her family each time.
Posted December 22, 2009
By Bill Marsano. Giuliano Hazan's latest book, which follows his "Classic Pasta Cookbook", "Every Night Italian", and "How to Cook Italian", serves two widely separated audiences. One is the younger crowd, new to cooking, pressed for time and dependent on take-out. With this book and a little encouragement they can learn to feed themselves at home with better food and save a bundle at least twice a week--while loving what they eat. Own up, Take-Out Junkies: don't you sometimes--often--dread looking at those menus and trying to find something you really WANT to order? And aren't you a little embarrassed by your dependency? This book is your ticket to freedom--don't miss it. The other audience is experienced cooks--folks who know their way around a kitchen because they cook often and well. There are plenty of useful reminders of pastas past for them (this book will be like a refresher course in the classics), and they'll doubtless find new dishes as well. (For my part, Hazan changed my mind about vegetarian dishes.)
There's good basic stuff in here, too-the primer on pasta shapes and the sauces that go best with them will be useful to anyone including those (like me) who reflexively choose certain shapes (such as penne rigate and
spaghetti/spaghettini) and don't think about trying others. There's advice on cooking equipment and stocking your pantry so you'll always be ready, too. Hazan has his own cooking school in Verona, which means that lovely northeastern Italy city has another attraction besides opera in the Colosseum and the "Romeo and Juliet" story, and it demonstrates the essential seriousness that underlies his gently and encouraging teaching manner. For my money, that's nowhere better expressed in this book than in his making the distinction between "parmesan" and Parmigiano-Reggiano, which is the difference between grated pencil erasers and the King of Cheeses. Do as Hazan says-dress your pasta with the real McCoy-and you'll be grateful. He's a thinking cook, too. Most recipes for, say, pasta with shrimp sauce, call for cooking the pasta and then adding whole shrimp. Very good, but Hazan's Linguini with Shrimp calls for both whole shrimp-which provide visual appeal and bursts of flavor--with chopped shrimp, which integrate sauce and pasta into a single splendid whole.
Oh-there's a third audience for this book: Real Cooks. Real Cook are those marvelous people we lesser cooks aspire to be, the ones who don't need cookbooks because they simply root around in the kitchen for a few minutes getting ideas as they go, then throw together in a matter of minutes a dish they just made up but is delicious anyway. They should buy this book and give it to their friends-especially to Take-Out Victims.-Bill Marsano is an award-winning writer on wine, spirits and travel who goes to Italy often and always returns with a suitcase full of local pasta.