Gennaro's pasta perfecto! : the essential collection of fresh and dried pasta dishes / Gennaro Contaldo ; with photography by David Loftus.
- 0 of 1 copy available at LARL/NWRL Consortium.
- 0 of 1 copy available at Lake Agassiz Regional Library. (Show preferred library)
1 current hold with 1 total copy.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Moorhead Public Library||641.822 CON (Text)||33500013137542||New||On holds shelf||-|
- ISBN: 9781623719265
- ISBN: 1623719267
- Physical Description: pages cm
- Edition: First edition.
- Publisher: Northampton, Massachusetts : Interlink Books, an imprint of Interlink Publishing Group, Inc. 2020.
|Formatted Contents Note:||
Pasta perfecto -- Dried pasta -- Fresh pasta -- Filled pasta -- Baked pasta -- Sauces.
""There's nothing Gennaro doesn't know about pasta-he's an absolute legend!" -Jamie Oliver This new book from celebrated Chef Gennaro Contaldo is all about pasta. An inexpensive staple that can be easily transformed into a luxurious meal, the possibilities of pasta are endless-perfect for busy families and for easy entertaining. Join Gennaro on an exciting Italian adventure and discover both new and traditional dishes that can often be whipped up in a matter of minutes. Gennaro's Pasta Perfecto is a delicious collection of over 100 recipes, beautifully photographed by David Loftus. It features dried, fresh, filled, and baked pasta dishes, such as lasagna four ways, minestrone soup, homemade ravioli, and pesto. Packed with tips for picking the best shape for sauces, and featuring recipes from across Italy, this is an essential book for any pasta enthusiast"-- Provided by publisher.
- Booklist Reviews : Booklist Reviews 2019 October #1
Who better than an Italian to celebrate pasta in all its shapes and sizes, and advise on the best matches between sauces and dough? Many-time author Contaldo (Gennaro's Fast Cook Italian, 2018) selects his 100-plus pasta favorites from among Italy's regions of Liguria and Lombardy, Sardinia and Sicily, among others. The result is a collection of very focused and quick-to-cook dishes, both new and old, that will satisfy almost any palate. Whether describing pasta that is dried or fresh, baked or filled, pasta directions are easy to follow. Readers will find four types of lasagna, instructions for making fresh pasta, the familiars like linguine with clams, and cannelloni coupled with more unusual fare such as radicchio-filled pasta rolls with fontina sauce and a rigatoni cake. Bonuses are tips on cooking the perfect pasta (which starts with using salt and a wooden spoon and ends with saving the pasta-cooking water) and an introduction to unique forms like lagane, bigoli, and pansotti. A non-fancy, no-fuss approach to abbondanza. Copyright 2019 Booklist Reviews.
Search for related items by subject