Cooking Books -> Pasta
Joy of Cooking: All About Pasta and Noodles
Rombauer, Irma S.
Becker, Marion Rombauer
Beisch, Leigh (Photographer)
Rombauer, Irma Von Starkloff
Published: October 25, 2000
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When you hear the word "visionary," Irma Rombauer is probably not the first person to come to mind. But when Rombauer touted pasta as a "nutritious, inexpensive, and quick meal" in the original Joy of Cooking more than 60 years ago, little
did she know what an intrinsic part of America's family menus it would become. This beautiful volume is a welcome reminder that with a little TLC, pasta for dinner can mean so much more than spaghetti and red sauce from a jar. The recipes are adapted
from the latest Joy, but enhanced until they're almost unrecognizable, with gorgeous color photographs, tips and beautifully illustrated techniques, and a comprehensive introduction that covers everything from cooking pasta and choosing Italian cheeses
to 27 different pasta shapes and the sauces to serve with them.
If you have the time to make it, the chapter on fresh pasta begins with a clear, well-written recipe for Fresh Egg Pasta and then offers variations such as Whole Wheat Pasta and
Spinach Pasta. A lesson on rolling, cutting, and shaping follows. Novice cooks need not worry, as more tutorials pepper the pages, such as How to Peel, Seed, and Juice Tomatoes, How to Roast and Peel Peppers, and How to Make Tortellini and Cappelletti.
There are also well-explained tips throughout the book, explanations of ingredients--such as capers, Italian and Greek olives, and prosciutto--and minilessons on subjects such as freezing filled pasta.
But what really sets this book apart are the
myriad recipes for quick, nutritious, inexpensive, delicious meals. All our old favorites are included, such as Classic Italian American Lasagne, Tuna Noodle Casserole, and Bolognese Sauce, as are more adventurous dishes like Pastitsio, Roasted Red
Pepper and Herb Goat Cheese Lasagna, and Penne with Vodka. A chapter on Asian noodles includes a little taste of everything, with recipes like Shrimp Pad Thai and Spicy Szechuan Noodles. But it wouldn't be Joy of Cooking without homey dishes like
dumplings, so the last chapter covers them as well as variations on spaetzle and potato gnocchi. As always, it's the clear, easy-to-follow recipes that make Joy such a joy to use, and such a valuable addition to anyone's kitchen. --Leora Y. Bloom
The book that taught America how to cook,
now illustrated with glorious color photography
PASTA & NOODLES
A fresh and original way to put the classic advice of Joy of Cooking to work
-- illustrated and designed in a beautiful and easy-to-use new book.
More than 90 sensational recipes, including Orecchiette with Sausage and Broccoli Rabe, Roasted Red Pepper and Herb Goat Cheese Lasagne, and classic Macaroni and Cheese
Explanations for 27 different pasta shapes, featuring cooking times, creative substitutions, and appropriate sauces
Step-by-step recipes for preparing a wide range of sauces -- from pesto to ragú to Alfredo -- as well as noodles, from
Spdtzle to Beef Chow Fun
Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to
professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.
About Pasta & Noodles upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Pasta & Noodles is organized into chapters that include fresh pasta, sauces, filled and baked pastas, American noodle
dishes, Asian noodles, dumplings, and more. The chapters incorporate more than 90 of Joy's best-loved recipes -- Spaghetti alla Carbonara to Spicy Szechuan Noodles to Bolognese Sauce. You'll also find rules for cooking pasta, step-by-step information for
making homemade pasta, and suggestions for pasta shapes and sauces. Add to that more than 150 original photographs, specially commissioned for t
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