Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project

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9781936941025: Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project

Even if you haven’t landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable).
 
Even the most sophisticated cooks will be intrigued by chef Christopher Boswell’s engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great but unforgettable.
 
He includes simple techniques, small refinements, and easy variations. Among the more than ninety recipes you’ll find ’nduja, a soft, spicy sausage spread from Calabria; a sauce that unexpectedly pairs basil and asparagus; delicate and refreshing summer pastas; and hearty and earthy vegetarian dishes. You’ll find the go-to dish of southern Italian families, made when no one can agree on what they want to eat; a recipe traditionally made by shepherds that uses three ingredients readily found in most modern kitchens; inventive sauces that are riffs on the classics; and iconic sauces whose success depends on something as simple as when to grind the pepper.
 
The influence of Chez Panisse is everywhere in Pasta (Chef Boswell is an alum and the Rome Sustainable Food Project at the American Academy was founded by Alice Waters). Sauces—and even meatballs—are often lighter than their Italian counterparts. Flavors are bright. Ingredients shine. Each dish tells a unique story.

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About the Author:

Christopher Boswell is the executive chef of the Rome Sustainable Food Project. He has been at the RSFP since the program was established in 2006, when he was chosen by Alice Waters to work with former RSFP executive chef, Mona Talbott. He started out as a dishwasher and a prep cook in the small gold-rush town of Jackson, California. After high school, he attended the California Culinary Academy where he received the distinguished Daniel Carlisle Walker Award for culinary excellence. He then went on to work at the restaurants Stars, Acquarello, and One Market before moving to Italy for a year to learn authentic Italian rustic cooking. Boswell then joined Chez Panisse, where he received five years of intensive training under Alice Waters and her brigade of distinguished chefs.

Elena Goldblatt has always had a passion for cooking. She moved to her mother’s native Rome when she was 12 years old, and has been drawn back ever since. She graduated from Yale University in 2010 and was an intern in the Rome Sustainable Food Project kitchen in 2011. She worked for author and journalist Mark Bittman at The New York Times before returning to Rome to work with Chef Christopher Boswell on the RSFP cookbooks Pasta.

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ISBN 10: 1936941023 ISBN 13: 9781936941025
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97819369410250000000

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Christopher Boswell
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Descripción Little Bookroom,U.S., United States, 2013. Paperback. Estado de conservación: New. Main. Language: English . Brand New Book. Even if you haven t landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable). Even the most sophisticated cooks will be intrigued by chef Christopher Boswell s engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great but unforgettable. He includes simple techniques, small refinements, and easy variations. Among the more than ninety recipes you ll find nduja, a soft, spicy sausage spread from Calabria; a sauce that unexpectedly pairs basil and asparagus; delicate and refreshing summer pastas; and hearty and earthy vegetarian dishes. You ll find the go-to dish of southern Italian families, made when no one can agree on what they want to eat; a recipe traditionally made by shepherds that uses three ingredients readily found in most modern kitchens; inventive sauces that are riffs on the classics; and iconic sauces whose success depends on something as simple as when to grind the pepper. The influence of Chez Panisse is everywhere in Pasta (Chef Boswell is an alum and the Rome Sustainable Food Project at the American Academy was founded by Alice Waters). Sauces--and even meatballs--are often lighter than their Italian counterparts. Flavors are bright. Ingredients shine. Each dish tells a unique story. Nº de ref. de la librería AA99781936941025

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Christopher Boswell
Editorial: Little Bookroom,U.S., United States (2013)
ISBN 10: 1936941023 ISBN 13: 9781936941025
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Descripción Little Bookroom,U.S., United States, 2013. Paperback. Estado de conservación: New. Main. Language: English . Brand New Book. Even if you haven t landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable). Even the most sophisticated cooks will be intrigued by chef Christopher Boswell s engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great but unforgettable. He includes simple techniques, small refinements, and easy variations. Among the more than ninety recipes you ll find nduja, a soft, spicy sausage spread from Calabria; a sauce that unexpectedly pairs basil and asparagus; delicate and refreshing summer pastas; and hearty and earthy vegetarian dishes. You ll find the go-to dish of southern Italian families, made when no one can agree on what they want to eat; a recipe traditionally made by shepherds that uses three ingredients readily found in most modern kitchens; inventive sauces that are riffs on the classics; and iconic sauces whose success depends on something as simple as when to grind the pepper. The influence of Chez Panisse is everywhere in Pasta (Chef Boswell is an alum and the Rome Sustainable Food Project at the American Academy was founded by Alice Waters). Sauces--and even meatballs--are often lighter than their Italian counterparts. Flavors are bright. Ingredients shine. Each dish tells a unique story. Nº de ref. de la librería AA99781936941025

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Christopher Boswell, Elena Goldblatt, Annie Schlechter
Editorial: Little Bookroom,U.S.
ISBN 10: 1936941023 ISBN 13: 9781936941025
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Descripción Little Bookroom,U.S. Paperback. Estado de conservación: new. BRAND NEW, Pasta, Christopher Boswell, Elena Goldblatt, Annie Schlechter. Nº de ref. de la librería B9781936941025

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Christopher Boswell
Editorial: Little Bookroom,U.S., United States (2013)
ISBN 10: 1936941023 ISBN 13: 9781936941025
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Descripción Little Bookroom,U.S., United States, 2013. Paperback. Estado de conservación: New. Main. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Even if you haven t landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable). Even the most sophisticated cooks will be intrigued by chef Christopher Boswell s engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great but unforgettable. He includes simple techniques, small refinements, and easy variations. Among the more than ninety recipes you ll find nduja, a soft, spicy sausage spread from Calabria; a sauce that unexpectedly pairs basil and asparagus; delicate and refreshing summer pastas; and hearty and earthy vegetarian dishes. You ll find the go-to dish of southern Italian families, made when no one can agree on what they want to eat; a recipe traditionally made by shepherds that uses three ingredients readily found in most modern kitchens; inventive sauces that are riffs on the classics; and iconic sauces whose success depends on something as simple as when to grind the pepper. The influence of Chez Panisse is everywhere in Pasta (Chef Boswell is an alum and the Rome Sustainable Food Project at the American Academy was founded by Alice Waters). Sauces--and even meatballs--are often lighter than their Italian counterparts. Flavors are bright. Ingredients shine. Each dish tells a unique story. Nº de ref. de la librería BTE9781936941025

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Christopher Boswell (author), Elena Goldblatt (contributions), Annie Schlechter (photographer)
Editorial: New York Review Books 2013-10-24, New York (2013)
ISBN 10: 1936941023 ISBN 13: 9781936941025
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Descripción New York Review Books 2013-10-24, New York, 2013. hardback. Estado de conservación: New. Nº de ref. de la librería 9781936941025

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Descripción 2013. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VR-9781936941025

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Boswell, Christopher
Editorial: Little Bookroom (2013)
ISBN 10: 1936941023 ISBN 13: 9781936941025
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Descripción Little Bookroom, 2013. Estado de conservación: New. Num Pages: 264 pages, illustrations. BIC Classification: WBTP. Category: (G) General (US: Trade). Dimension: 186 x 157 x 21. Weight in Grams: 570. . 2013. Hardcover. . . . . . Nº de ref. de la librería V9781936941025

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Boswell, Christopher
Editorial: Little Bookroom
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Descripción Little Bookroom. Estado de conservación: New. Num Pages: 264 pages, illustrations. BIC Classification: WBTP. Category: (G) General (US: Trade). Dimension: 186 x 157 x 21. Weight in Grams: 570. . 2013. Hardcover. . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9781936941025

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Boswell Christopher
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Descripción Little Bookroom. Estado de conservación: New. pp. 250. Nº de ref. de la librería 53951680

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