Books: Cooking by Cuisine -> Cooking Italian
Pasta: Authentic Recipes from the Regions of Italy
Johns, Pamela Sheldon
Ten Speed Press
Published: March 1, 2001
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From Library Journal
The author of several other single-subject Italian cookbooks, including Gelato! and Pizza Napoletana!, Johns presents 50 recipes for regional Italian pasta dishes, along with history and background on this favorite food, a useful
chart of pasta shapes categorized by region, and "A Tour of Artisan Pasta Makers." The book has a certain appeal, but recipes for many of these specialties can easily be found elsewhere. For large Italian cookery collections.
Copyright 2001 Reed
Business Information, Inc.
Now that Italy's national dish has taken over dinner menus across the globe, it's time to return to the source in search of the full flavors and storied traditions behind pasta. Award-winning
author Pamela Sheldon Johns conducts a mouthwatering, and highly educational, culinary tour of the roots of this beloved staple in PASTA!, the fifth book in her acclaimed Italian artisanal cookbook series. The ever-inquisitive Sheldon Johns drops in on
some of Italy's oldest pasta makers in search of the secrets of their craft, and discusses what distinguishes the choicest pastas, both fresh and dried, from the also-ran's. She then offers up over 50 simple regional pasta recipes that feature the
age-old foodstuff in its parade of shapes and sizes. One bite of Penne Rigati in Gorgonzola Sauce (from Lombardy), Farfalle with Peas and Proscuitto (from Emilia-Romagna) or Fusilli with Sausage and Olives (from the south), and your senses will be on a
virtual tour of the motherland. For those who have struggled with making homemade pasta in the past, Sheldon Johns comes to the rescue with time-tested master recipes with step-by-step instructions, straight from the kitchens of Italy.
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