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Cooking Books -> Pasta
Bugialli On Pasta Rvsd/Enlarged
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by:
Bugialli, Giulliano
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Publisher:
Stewart, Tabori & Chang
Published: May 2000
ISBN: 1556709846
Format:Hardcover
Pages:400
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Book Description
From Library Journal
Two book Two books celebrating our enduring fascination with pasta, one likely to become a basic reference, the other a lively collection of simply made dishes. Bugialli is concerned with setting down the authentic versions of
Italy's many pasta specialties, those that have endured because they taste good and have contemporary appeal. History, provenance, and cultural details precede each recipe. He includes dried as well as fresh pasta, gnocchi, and couscous; the chapter on
fresh regional pastas is particularly good. La Place, food writer and consultant, and Kleiman, chef of two popular Los Angeles restaurants, are the authors of Cucina Fresca, featuring Italian dishes for all courses of a meal. Now they present their
favorite pasta recipes. Some are unusual; some are traditional specialties. All are appetizing and fresh, from Forest Soup with capellini and porcini to Penne Piccoline with radicchio, hot peppers, and cream. Books on pasta abound, but most collections
will want both of these. JS
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
About the Author
Florentine native GIULIANO BUGIALLI is an award-winning cookbook author
and teacher. His books include The Fine Art of Italian Cooking, The Foods of Italy, The Foods of Tuscany, and many more. ANDY RYAN'S photography has appeared in Food & Wine, Food Arts, and Wine Spectator.
Book Description
Master chef Giuliano
Bugialli comes home to Stewart, Tabori & Chang with a completely revised and enlarged edition of his best-selling Bugialli on Pasta. A confirmed classic, the cookbook has sold more than 50,000 copies since its publication in 1988. Updated to cover all
the changes the past decade has brought to our perception of pasta, the new Bugialli will demand its own place in the kitchens of cooks who appreciate authentic and inventive Italian cuisine.
In addition to its 190 classics, the new Bugialli on
Pasta features 30 never-before-published recipes. From Sicily's Minestra di Pasta all'Aragosta (Lobster Soup with Pasta) to Bologna's Tagliatelle al Rag alla Bolognese (Tagliatelle with Bolognese Rag Meat Sauce), Bugialli offers traditional dishes that
have been honed for centuries in all the regions of Italy. Penne Strascicate alla Lucchese tosses sausages, herbs, tomatoes, and cream with bite-sized tubes for a taste that typifies the hearty cuisine of its namesake city, Lucca. Pansoti o Pansooti alle
Noci presents Genoa's triangular-shaped pockets, stuffed with ricotta, Parmesan, Swiss chard, and watercress, then garnished with walnuts.
For cooks intent on capturing the simple yet savory cuisine of Italy in their own saucepans, Bugialli on
Pasta is essential. A chapter devoted to homemade ingredients will please the chef who wishes to make pasta dishes from scratch. A new design and 100 photographs taken specially for this edition on location in Italy further invigorate the revised
edition. Infused with Bugialli's encouragement and extensive knowledge, this book just might inspire the reader to attempt all 220 recipes.
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