Christopher Boswell Pasta

ISBN 13: 9781936941025

Pasta

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9781936941025: Pasta
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Book by Boswell Christopher

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Críticas:

"A handy little book with 250 pages of pasta recipes ... learn to cook pasta just as they do at the Academy"

(Italia!)

Reseña del editor:

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 fifty 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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1.

Christopher Boswell
Publicado por Little Bookroom,U.S., United States (2013)
ISBN 10: 1936941023 ISBN 13: 9781936941025
Nuevo Paperback Cantidad disponible: 10
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Book Depository International
(London, Reino Unido)
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Descripción Little Bookroom,U.S., United States, 2013. Paperback. Condición: 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. del artículo: AA99781936941025

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Christopher Boswell
Publicado por Little Bookroom,U.S., United States (2013)
ISBN 10: 1936941023 ISBN 13: 9781936941025
Nuevo Paperback Cantidad disponible: 10
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The Book Depository
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Descripción Little Bookroom,U.S., United States, 2013. Paperback. Condición: 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. del artículo: AA99781936941025

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Boswell, Christopher
ISBN 10: 1936941023 ISBN 13: 9781936941025
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Descripción 2013. HRD. Condición: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. del artículo: VR-9781936941025

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Christopher Boswell
Publicado por Little Bookroom,U.S., United States (2013)
ISBN 10: 1936941023 ISBN 13: 9781936941025
Nuevo Paperback Cantidad disponible: 10
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Book Depository hard to find
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Descripción Little Bookroom,U.S., United States, 2013. Paperback. Condición: 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. del artículo: BTE9781936941025

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Boswell, Christopher
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ISBN 10: 1936941023 ISBN 13: 9781936941025
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Descripción Little Bookroom, 2013. Condición: 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. del artículo: V9781936941025

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Descripción 2013. HRD. Condición: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. del artículo: IB-9781936941025

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Boswell Christopher
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Descripción Little Bookroom. Condición: New. pp. 250. Nº de ref. del artículo: 53951680

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Christopher Boswell
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Descripción Condición: New. Depending on your location, this item may ship from the US or UK. Nº de ref. del artículo: 97819369410250000000

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Boswell, Christopher
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Descripción Little Bookroom. Condición: 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. del artículo: V9781936941025

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Christopher Boswell
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Descripción Little Bookroom. Hardcover. Condición: New. New copy - Usually dispatched within 2 working days. Nº de ref. del artículo: B9781936941025

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