An A-Z of pasta : recipes for shapes and sauces, from alfabeto to ziti, and everything in between

Title:

A to Z of pasta

Recipes for shapes and sauces, from alfabeto to ziti, and everything in between

Author:

Roddy, Rachel, author.

Publication Information:

New York : Alfred A. Knopf, 2023.

Edition:

First American edition.

Format:

Books

Physical Description:

352 pages : color illustrations, color map ; 25 cm

General Note:

"Originally published in hardcover in Great Britain by Fig Tree...in 2021." -- Title page verso.

"This is a Borzoi book"--Title page verso.

Includes index.

Contents:

Introduction -- Some suggestions -- Quantities -- The A-Z of pasta.

Summary:

"This is the story of pasta. Here award-winning food writer Rachel Roddy has lived and cooked in Rome for over a decade. She has spent years browsing bucolic Italian markets, cooking with fresh and seasonal vegetables, discovering cheeses, and perfecting the art of making Italy's favorite food: pasta. Now, she has condensed everything she's learned about pasta in a practical, alphabetical, highly entertaining collection of pasta and pasta sauce recipes that will ensure authentic Italian meals and take your pasta dishes to the next level. In this cookbook, you will learn the many ways to pair pasta shapes with sauce, how to make certain pastas from scratch, and how to best serve them--from Cavatelli with Sausage, Tomato and Mint to Capelli with Shrimp. There are also short essays that weave together the history, culture and the astonishing variety of pasta shapes from the tip to the toe of Italy. Featuring the familiar favorites--pesto, ragù and carbonara--and new twists on classics, as well as tricks and techniques for maximum flavor, An A-Z of Pasta is a glorious celebration of pasta from one of the best food writers of our time"-- Provided by publisher.

Subject Term:

Genre:

Added Author:

ISBN:

9780593535394

Document ID:

SD_ILS:5050159

Availability:

Library	Call Number	Format	Status	Item Holds
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Bound With These Titles

On Order

Summary

From the award-winning British food writer , the essential book for pasta lovers and fans of all things Italian, featuring a mouth-watering, alphabetical collection of 100 recipes, covering 50 different pasta shapes, from alfabeto to ziti, and everything in between.

"A flat-out joyous celebration of the Italian noodle in all its splendid variousness--personal, deeply-lived, and utterly authoritative. That rare book that you will use for the rest of your life. A gift. Brava! Bravissima!" --Bill Buford, best-selling author of Heat and Dirt

This is the story of pasta. Award-winning food writer Rachel Roddy has lived and cooked in Rome for almost two decades. She has spent years browsing bucolic Italian markets, cooking with fresh and seasonal vegetables, discovering cheeses, and perfecting the art of making Italy's favorite food: pasta. Now she has condensed everything she's learned about pasta in a practical, highly entertaining collection of recipes that will ensure authentic Italian meals and take your pasta dishes to the next level. In this cookbook, you will learn the many ways to pair pasta shapes with sauces, how to make certain pastas from scratch and how to best serve them--from Cavatelli with Sausage, Mint, and Tomato to Fregula with Clams; and from Bucatini with Cauliflower, Saffron, and Anchovies to a spaghetti for every night of the week and a Bolognese-style lasagna. Here, too, are short essays that weave together the history, culture, and astonishing variety of pasta shapes from the tip to the toe of Italy.

Featuring the familiar favorites--pesto, ragù, and carbonara--and new twists on classics, as well as tricks and techniques for maximum flavor, An A-Z of Pasta is a glorious celebration of pasta and an excellent addition to any kitchen.

Reviews (2)

Publisher's Weekly Review

Guardian columnist Roddy (Two Kitchens: 120 Family Recipes from Sicily and Rome) highlights 50 varieties of pasta in this winning collection. Each entry includes a short introduction to and history of the shape being considered, whether anelli, a "factory-made, durum wheat and water dried pastina that comes in various sizes"; penne, which owes its sauce-collecting quill design to a Genovese man who in 1865 patented a machine that cut on the diagonal; or lasagna, which is described in a 14th-century cookbook as dough made into "fingers." Recipes feature traditional pairings as well as Roddy's recommendations--ruote (wagon wheels) matches with ricotta and lemon zest, ziti is drowned in a silky onion and beef sauce--and regional specialties are noted, such as the curly, two-dough gnocchi of Abruzzo and the orecchiette that's handcrafted by women sitting at tables along a street in Puglia's Old Bari. Roddy's knowledge of and passion for her subject are evident on every page, and readers will appreciate the look behind curtain as Roddy recalls her own education, such as honing her ravioli-making skills under Rome chef Carla Tomasi. This would happily complement any collection of Italian cookbooks. Agent: Rosemary Scoular, United Agents. (Mar.)

Booklist Review

As comforting as a bowl of pasta e patate and bursting with flavor like a plate of tagliolini with chanterelles and cherry tomatoes, this is more than an ABC of pasta. Roddy introduces familiar shapes--linguine, penne, rigatoni--and those less known outside of Italy: bigoli, brichetti, scialatielli, vincisgrassi. An English-born, Rome-based food writer who has lived in Italy for over two decades, Roddy has learned the art of pasta making and sauce pairing through family and other skilled kitchen masters. Frequent citations of notable food writers, historians, and scientists show off her ample research. Consider busiate, a spiraled pasta (and Sicily's oldest shape) that dates back to 1000 CE, when both Arabs and Normans ruled the land. Roddy offers two recipes to showcase the shape: pesto trapanese (almonds and tomatoes) and a meaty pork, eggplant, and fennel ragù. The author spins sentences like an elegant twirl of spaghetti on the fork. Pasta enthusiasts will be enthralled by this beautifully crafted guide to often simple, sometimes obscure, and always authentic mouthwatering recipes. Readers will eagerly head to the kitchen to roll out a batch of fresh dough or rush to book a flight to il bel paese in search of these dishes. Possibly both.

Introduction	7
Some Suggestions	8
Quantities	11
The A-Z of Pasta	12
Acknowledgments	341
Index	343

Randolph Turner Free Library

Availability:

Bound With These Titles

On Order

Summary

Summary

Reviews (2)

Publisher's Weekly Review

Booklist Review

Table of Contents