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    Books: Cooking by Cuisine -> Cooking Italian

    Bugialli on Pasta

    by:
    Bugialli, Giulliano




    Publisher:
    Stuart, Tabori and Chang
    Published: June 15, 2000
    ISBN: 1556709846
    Format:Hardcover
    Pages:399


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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.

    Product Description:
    Master chef Giuliano Bugialli comes home to Stewart, Tabori and 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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