Acheter neuf

ou
Identifiez-vous pour activer la commande 1-Click.
Acheter d'occasion
D'occasion - Bon Voir les détails
Prix : EUR 11,07

ou
 
   
Amazon Rachète votre article
Recevez un chèque-cadeau de EUR 1,94
Amazon Rachète cet article
Plus de choix
Vous l'avez déjà ? Vendez votre exemplaire ici
Désolé, cet article n'est pas disponible en
Image non disponible pour la
couleur :
Image non disponible

 
Dites-le à l'éditeur :
J'aimerais lire ce livre sur Kindle !

Vous n'avez pas encore de Kindle ? Achetez-le ici ou téléchargez une application de lecture gratuite.

Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project [Anglais] [Relié]

Christopher Boswell , Elena Goldblatt , Annie Schlechter

Prix : EUR 17,50 Livraison à EUR 0,01 En savoir plus.
  Tous les prix incluent la TVA
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Il ne reste plus que 6 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon. Emballage cadeau disponible.
Vendez cet article - Prix de rachat jusqu'à EUR 1,94
Vendez Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project contre un chèque-cadeau d'une valeur pouvant aller jusqu'à EUR 1,94, que vous pourrez ensuite utiliser sur tout le site Amazon.fr. Les valeurs de rachat peuvent varier (voir les critères d'éligibilité des produits). En savoir plus sur notre programme de reprise Amazon Rachète.

Description de l'ouvrage

5 novembre 2013
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.

Offres spéciales et liens associés


Descriptions du produit

Biographie de l'auteur

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.

Détails sur le produit


En savoir plus sur l'auteur

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Vendre une version numérique de ce livre dans la boutique Kindle.

Si vous êtes un éditeur ou un auteur et que vous disposez des droits numériques sur un livre, vous pouvez vendre la version numérique du livre dans notre boutique Kindle. En savoir plus

Commentaires en ligne 

Il n'y a pas encore de commentaires clients sur Amazon.fr
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles
Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.6 étoiles sur 5  12 commentaires
7 internautes sur 7 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Authentic Italian recipes with excellent organization 30 novembre 2013
Par Patsy R Ricks - Publié sur Amazon.com
Format:Relié|Achat vérifié
This is the best pasta book I have ever read because it explains the science behind the cooking and arranges the recipes in an order which demonstrates pasta cooking from the most simple recipes to the most complex. I already know a great deal about cooking pasta and still found this book extremely helpful. The recipes are authentic Italian and healthy.
8 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Gorgeous and Delicious 28 décembre 2013
Par A. Hogan - Publié sur Amazon.com
Format:Relié|Achat vérifié
I was surprised when this book first arrived how tiny it was, only about 7x6x1 inches, not my idea of a full-sized cookbook at all, but looks are deceiving. I have recently started making my own pasta and have been eagerly buying pasta books since, and this one is definitely an instant favorite. Starting with the most basic recipe, how to season your oil for the sauce, I was learning things no other book was teaching me about how to properly cook pasta and other Italian food. Every recipe in here is worth a try, just reading through the contents is enough to make you salivate. Definitely what you might call "restaurant quality" dishes, the kind of food more than worth spending money on. A great read, and an even better cooking-guide.

Highly recommended.
6 internautes sur 7 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The real deal! 2 janvier 2014
Par FreakyBeat - Publié sur Amazon.com
Format:Relié|Achat vérifié
Having spent a year living at the Academy, I can say that chef Chris Boswell is extremely passionate, knowledgeable, and meticulous about his food, and it really shows in this book. A wide variety of recipes for the most authentic and regional pasta dishes are contained in this book, and everything is beautifully laid out and clearly explained. Having made a few dishes from it already, I am pleased with how much these dishes taste like the real thing I had in Italy.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A must have 21 février 2014
Par Reno - Publié sur Amazon.com
Format:Relié|Achat vérifié
Pasta cookery is an art that is largely misunderstood in this country- overcooked and over sauced. This is an exceptional book that embraces simplicity and freshness.
4 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Yum 15 décembre 2013
Par Rome if You Want to - Publié sur Amazon.com
Format:Relié|Achat vérifié
I bought the book for my husband. We've been to Italy and that is where we first learned to make pasta from scratch. The hubbs has been making homemade pasta for a couple years, and he loves this book of recipes. Great photos, insight into the science of cooking, and delicious, simple, clean recipes.
Ces commentaires ont-ils été utiles ?   Dites-le-nous

Discussions entre clients

Le forum concernant ce produit
Discussion Réponses Message le plus récent
Pas de discussions pour l'instant

Posez des questions, partagez votre opinion, gagnez en compréhension
Démarrer une nouvelle discussion
Thème:
Première publication:
Aller s'identifier
 

Rechercher parmi les discussions des clients
Rechercher dans toutes les discussions Amazon
   


Rechercher des articles similaires par rubrique


Commentaires

Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?