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Cooking Books -> Pasta
The Il Fornaio Pasta Book
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by:
Mazzon, Maurizio
Lamotte, Michael (Photographer)
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Publisher:
Chronicle Books
Published: October 2002
ISBN: 0811830160
Format:Hardcover
Pages:180
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Book Description
Amazon.com
In Italy, eating is about much more than simple nourishment--it is a pastime, an art. Italians love to eat, and love even more to share with others the authentic dishes of their regions. Here, Maurizio Mazzon, executive chef of Il Fornaio's
almost two dozen restaurants, indulges that cultural urge with a collection of his own favorite recipes gathered from all 20 regions of Italy. Not just another pasta book, this one offers unusual recipes that you won't likely find outside of Italy:
Beet-Flavored Pasta Stuffed with a Ricotta-Beet Filling Topped with Brown Butter and Poppy Seeds, Eggplant-Potato Dumplings with a Tomato-Basil Sauce, and Pasta Stuffed with a Wild-Greens Filling and Topped with a Buttermilk Sauce, to name just a few.
Mazzon also includes simple yet elegant versions of classics found in Italian restaurants throughout the U.S., such as Spaghettini with Tomato-Basil Sauce, Prawns and Pasta Ribbons with Pesto, and Buccatini alla Carbonara. Many of the recipes are quite
complicated, but the elegant results are well worth the effort. One of Mazzon's favorite Italian proverbs says, "When the stomach is full, the heart is happy." If this is true, Mazzon's book is sure to leave a trail of happy hearts. --Robin Donovan
From Publishers Weekly
Mazzon, who oversees the chefs and kitchens for the high-end California chain Il Fornaio, hails from the Veneto region of Italy, and his bias is obvious in this charming if slightly uneven roundup of regional pasta
specialties. While some regions, such as Molise and Abruzzo, are all but ignored here, there are eight recipes offered from the Veneto. Still, it's hard to complain when the area is home to such delicious specialties as Potato Dumplings with Calamari and
Radicchio, or Thin Pasta... read more
Book Description
Il Fornaio restaurants are renowned for their authentic Italian cuisine, and what could be more Italian than a plate of delicious pasta? Executive Chef Maurizio Mazzon has compiled his
favorite recipes, using classic ingredients that represent every region of Italy. From Piemonte's Cannelloni alla Montanara, infused with their intoxicating flavor of truffles, to Calabria's best-tasting pork dishes like spicy Rigatoni alla Calabrese,
each home-style specialty is not to be missed. Chef Mazzon also gives step-by-step instructions for making peerless fresh pastas, including ravioli, cannelloni, cappelacci, fettuccine, and simple spaghetti. The photographs alone are enough to make anyone
want to try these recipes. Like the best-selling Il Fornaio Baking Book before it, The Il Fornaio Pasta Book is a dazzling invitation to all Italians at heart to eat and be merry.
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