Free PDF Sauces & Shapes: Pasta the Italian Way, by Oretta Zanini de Vita, Maureen B. Fant
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Sauces & Shapes: Pasta the Italian Way, by Oretta Zanini de Vita, Maureen B. Fant
Free PDF Sauces & Shapes: Pasta the Italian Way, by Oretta Zanini de Vita, Maureen B. Fant
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Winner of the 2014 International Association of Culinary Association (IACP) Award
The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them.
Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few.
Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity.
Cooking pasta the Italian way means:
- Keep your eye on the pot, not the clock.
- Respect tradition, but don’t be a slave to it.
- Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.)
- Use the best ingredients you can find—and you can find plenty on the Internet.
- Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish.
- How much salt? Don’t ask, taste!
Serving and eating pasta the Italian way means:
- Use a spoon for soup, not for twirling spaghetti.
- Learn to twirl; never cut.
- Never add too much cheese, and often add none at all.
- Toss the cheese and pasta before adding the sauce.
- Warm the dishes.Serve pasta alone. The salad comes after.
- To be perfectly proper, use a plate, not a bowl.
The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.
- Sales Rank: #883813 in eBooks
- Published on: 2013-10-14
- Released on: 2013-10-07
- Format: Kindle eBook
From Publishers Weekly
Starred Review. Picking up where the Encyclopedia of Pasta (2009) left off, this manifesto on Italian noodles is meant to provide recipes for home cooks preparing dishes in modern kitchens. While the previous work focused on cataloguing and describing Italian pasta, this book is meant to help those out outside of Italy cook like Italians. With sections on every step of making pasta dishes—e.g., the types of wheat employed, the various forms and how to create them, how to cook the noodles properly, when and how to add sauce, which ingredients to have in the pantry, and which equipment is necessary to get the best results—every aspect of making one of the world's favorite comfort foods is covered. Of course, no noodle would be complete without the right condimento (anything that goes on a noodle), and this cookbook covers those in great detail as well. From last-minute sauces, made primarily with ingredients one has lying around, to fresh vegetable, herb, and mushroom sauces, selected based on which ingredients are in season; fish and seafood sauces; and meat sauces, you can go months without ever repeating a dish. The book also contains helpful hints, like which sauces taste better when prepared a day before serving and which wines pair well with each dish. (Oct.)
From Booklist
Each author unquestionably expert in the history and culture of pasta, Zanini de Vita and Fant open up the secrets of Italian pasta cookery. The most familiar of Italian dishes and soul of the Italian table, pasta in its many forms holds Americans of all ages in thrall with its versatility and mass appeal. But many Americans freeze up when confronted with an unusual pasta shape or a novel sauce, and they wonder how properly to match the right sauce with the right pasta, fearing they may violate some hallowed tradition. The authors offer a host of sauces to accompany both fresh and dried pastas, and for each they list the pasta shapes to best complement the sauce in perfect harmony. Cooks wanting to achieve their own pasta shapes get complete instructions for handmade egg pasta and plain flour-and-water versions. --Mark Knoblauch
Review
Revelation lies between these covers. With everything we Americans have done with, and to, pasta and sauce, there's a sublime goodness and rightness in the thousands of ways Italy has paired the two for a very long time. Each dish evolved from individual communities; each of those groups' culinary instincts was shaped by different experiences. Oretta and Maureen capture that innate rightness and those sensibilities in every recipe. Taste these dishes and feel how they were meant to pair up. Their goodness is timeless. This book is as much a fascinating lesson in Italian character as it is generous with dishes rarely tasted beyond their home kitchens. --Lynne Rossetto Kasper, host of American Public Media s The Splendid Table(
Zanini De Vita and Fant's Sauces & Shapes accomplishes the impressive feat of presenting a thoroughly Italian perspective on pasta in a package that all American cooks can use and understand. Packed with information and advice, their recipes for classic dishes are definitive. --Mitchell Davis, executive vice president of the James Beard Foundation and author of Kitchen Sense
There are no better experts on the ideology of pasta the union of a noodle and its proper condiment than Oretta and Maureen. Sauces & Shapes contains a smart balance of history, tradition, and love. The recipes are easy enough to prepare at home but not yet ubiquitous in American kitchens. It s a work I look forward to exploring. --Mario Batali, chef/owner of Otto, Babbo, and Del Posto Restaurants, New York"
With everything we Americans have done with, and to, pasta and sauce, there's a sublime goodness and rightness in the thousands of ways Italy has paired the two for a very long time. Each dish evolved from individual communities; each of those groups culinary instincts was shaped by different experiences. This book is as much a fascinating lesson in Italian character as it is generous with dishes rarely tasted beyond their home kitchens. --Lynne Rossetto Kasper, host of American Public Media s The Splendid Table(r)"
Sauces & Shapes could well be the book that retires all other pasta books. The table of contents alone reads like the most tantalizing trattoria menu from which you just can't decide which dish to order. --Danny Meyer, author of Setting the Table"
Once again I've been schooled by Oretta Zanini De Vita. And without the help of Maureen B. Fant this information would still be lost on me Together they are the ultimate crusaders for Italian authenticity protection. --Mark Ladner, executive chef of Del Posto Restaurant, New York"
Zanini De Vita and Fant s Sauces & Shapes accomplishes the impressive feat of presenting a thoroughly Italian perspective on pasta in a package that all American cooks can use and understand. Packed with information and advice, their recipes for classic dishes are definitive. --Mitchell Davis, executive vice president of the James Beard Foundation and author of Kitchen Sense"
Sauces & Shapes is the perfect, curated Italian cookbook. If you like Italian cooking, Sauces & Shapes will become a timeless, cherished companion. --Amanda Hesser, cofounder of Food52 and the author of The Essential New York Times Cookbook"
Starred review. Picking up where the Encyclopedia of Pasta (2009) left off, this manifesto on Italian noodles is meant to provide recipes for home cooks preparing dishes in modern kitchens. While the previous work focused on cataloguing and describing Italian pasta, this book is meant to help those out outside of Italy cook like Italians. "
A glorious selection of sauces and soups with suggestions for the pasta shapes that go best with them. "
Spend a little time with Sauces and Shapes and instead of asking why anyone might need yet another pasta cookbook, you might find yourself wondering why you would keep all those others. --Russ Parsons"
Most helpful customer reviews
11 of 12 people found the following review helpful.
What the world needs now
By Primo
Yet another book about pasta.
An insightful book that challenges its readers to consider the obvious. Not just consider it,but ponder it.
Which shapes go best with which sauces? Which sauces go best with which shapes? "Sauces and Shapes" is a thought provoking book of ideas that raises as many questions as it answers: To start: Cold water or hot? Salted or unsalted? To finish: Reserve the cooking liquid or discard it? In this book,nothing is what it appears to be at first glance. As in life:There are no easy answers.
15 of 18 people found the following review helpful.
Bravissimo
By Robert Bonnell
Sauces & Shapes is a cookbook for those who want to try to make real pasta, as it’s made in Italian homes. I’m greatly enjoying working my way through the delicious sauce recipes, which are rigorous in their demand for authentic ingredients, but are otherwise generally quite easy. I haven’t gotten up the courage to make any of the pasta noodles myself, but the instructions are there for a dizzying variety of pasta shapes, and they’re clear and well-illustrated. Perhaps soon I’ll be trying my hand at tagliatelle verdi and even garganelli, thanks to this very informative and attractive cookbook. Carefully following several of the sauce recipes has already resulted in some fine meals in our home, and I’m looking forward to more.
6 of 6 people found the following review helpful.
For anyone who has a real interest in cooking
By Toni Vicalvi
This is a book you have to READ not just grab recipes from. I LOVE this book. If you want to learn about Italians' idea of pasta this it the book for you. It's not about the shapes or the sauces but a philosophy of flavor that can teach things to be used in anything you cook. These women have opinions and they state them without being snarky or condescending. I've learned a whole new way of thinking about what I cook. Very glad I bought it.
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