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Books: Cooking by Cuisine -> Cooking Italian
Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition
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by:
Fletcher, Janet
(Photograher), Victoria Pearson
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Publisher:
Chronicle Books
Published: April 1, 2004
ISBN: 0811839087
Format:Paperback
Pages:132
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Book Description
From Publishers Weekly
An award-winning food writer for the San Francisco Chronicle pairs pasta with seasonal vegetables in a succinct collection of recipes that should become a family standby. Focusing on fava beans in the spring, eggplant in the
summer, mushrooms in the autumn and hearty greens in the winter, Fletcher (Pasta Harvest, etc.) combines time-saving techniques with solid advice about what makes good food good: fresh ingredients, prepared with care. The introduction quickly covers the
basics of keeping a pantry stocked, then moves on to a comprehensive discussion of pasta itself. Inferior quality pasta is cut with Teflon dies rather than bronze ones, Fletcher explains; that's why sauce slides off cheap noodles. The best part of the
book, however, is the range of its recipes. A few, like the autumn Pumpkin Ravioli with Fried Sage, take several hours to prepare and produce party-quality results. Others, like the spring Spaghetti with Asparagus, Fried Eggs, Black Pepper and Pecorino,
can be made in about the time it takes to boil a pot of water. The winter Penne with Mustard Greens, Ricotta and Pecorino uses the same water to blanch the greens, boil the noodles and make a cream sauce: the results are homey and tasty. Some vegetables
available in the United States have been substituted for Italian specialties: autumn Corkscrew Pasta with Brussels Sprouts, Sausage, Tomatoes and Cream is hardly traditional but fits the Italian philosophy of using fresh local ingredients. Victoria
Pearson's photography rounds out the collection, focusing on the finished pasta in each photo, without extraneous garnishes. This is a cookbook that is truly helpful: simple fast recipes that expand a home cook's repertoire of consistently delicious
meals.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Description:
In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner
than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed
many little-known gems--authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with
pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions--a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With
guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.
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