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Pasta : recipes from the kitchen of the American Academy in Rome

Author: Christopher Boswell; Elena Goldblatt; Annie Schlechter; American Academy in Rome.
Publisher: New York : The Little Bookroom, [2013]
Edition/Format:   Print book : English
Summary:
"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 in the way Italians think about pasta, not only as fresh or dry, but by  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Christopher Boswell; Elena Goldblatt; Annie Schlechter; American Academy in Rome.
ISBN: 9781936941025 1936941023
OCLC Number: 825733374
Description: 261 pages : color illustrations ; 19 cm
Contents: Foreword --
Pasta in the RSFP kitchen --
Pasta secca : dry pasta --
Pasta fresca : fresh pasta --
Pasta ripiena : filled pasta --
Basic recipes & techniques --
Prepping the ingredients --
Cooking terms.
Responsibility: by Christopher Boswell with Elena Goldblatt ; photography by Annie Schlechter.

Abstract:

"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 in 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 Chris 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."--

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