The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes
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Book Overview
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 Piemontes Cannelloni alla Montanara, infused with their intoxicating flavor of truffles, to Calabrias 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.
Format:Hardcover
Language:English
ISBN:0811830160
ISBN13:9780811830164
Release Date:August 2002
Publisher:Chronicle Books
Length:180 Pages
Weight:1.97 lbs.
Dimensions:1.0" x 1.0" x 1.0"
Customer Reviews
2 ratings
A gourmet's delight
Published by Thriftbooks.com User , 22 years ago
In The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes, Italian culinary expert Maurizio Mazzon (he is also a native of the Veneto region), offers a wealth of fine dining selections that would grace any menu and satisfy even the most discerning palate. An informative introduction is followed with a Pasta Glossary, as well as sections devoted to ingredients, equipment, classic pasta recipes, techniques for cooking perfect pasta, and advice on how pasta should be served. Then come a host of recipes drawn from every region of Italy. From Frenette con Pesto alla Genovese (Poasta Ribbons with Pesto, Green Beans, and Potatoes); to Canederli Tirolesi (A Trio of Spinach, Mushroom, and Ricotta-Pancetta Dumplings Served in Chicken Stock); to Crespelle alla Fiorentina (Delicate Fresh Crepes with a Spinach-Ricotta Filling); to Vermicelli alla Vongole (Thin Pasta Strands with Fresh Clams and Garlic-White Wine Sauce), The Il Fornaio Pasta Book is a gourmet's delight and a warmly recommended addition to any kitchen cookbook collection.
Pasta to die for!
Published by Thriftbooks.com User , 22 years ago
Deliciously mouth-watering pasta meals from traditional regional recipes, described in a no-nonsense way with beautiful illustrations.Italian food is probably my favourite, but there are some novel recipes and combinations of ingredients that I haven't come across before - and my Mother-in-law is Italian - I can't wait to try 'Rotolina di Pasta all'Emiliana'.Each region is represented, with a concise introduction on their salient features and specialties, followed by a map, and selected recipes that typify each region - but not necessarily their signature dishes - which makes a refreshing change.The presentation is good, with one page per recipe, often with a close-up photo of the finished product on the facing page and an interesting anecdote to accompany the recipe. The wide format ensures that the book stays open at that page, without having to weight it down or break the spine (something not often considered).Aimed at the American market it has quantities in US measures, but with a conversion table at the back, along with a list of addresses and websites to get utensils and ingredients from.An excellent book, Maurizio's Mama would be proud of him! *****
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