The four seasons of pasta
Book - 2015
There are few ingredients in a cook's pantry that beat out pasta--for tastiness, for ease of preparation, for versatility, and for sheer delight. It's irresistible to all and perfect for every occasion. In The Four Seasons of Pasta, Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. Jenkins and her mom draw on their own background in Italy, where they've lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Today, Sara is a highly accomplished chef and owner of Porsena and Porchetta, two restaurants in New York's East Village while Nancy is a nationally known food journalist and authority on the Mediterranean diet ...... The Four Seasons of Pasta brings together more than 120 recipes focused on seasonal ingredients from supermarkets and farmstands, from the gamey meat ragus, chestnuts, and brilliant pumpkins in autumn to summer's explosion of tomatoes, eggplant, and peppers.
- Subjects
- Genres
- Cookbooks
- Published
-
New York, New York :
Avery, an imprint of Penguin Random House
[2015]
- Language
- English
- Main Author
- Other Authors
- Physical Description
- xix, 314 pages : color illustrations ; 24 cm
- ISBN
- 9780525427483
- Introduction
- Pasta: the basics
- Before you begin: equipment, ingredients, some basic recipes, and techniques
- In the pasta kitchen: a cook's companion
- Winter
- Spring
- Summer
- Autumn.