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Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project (Anglais) Relié – 5 novembre 2013

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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.

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Commentaires client les plus utiles sur (beta) 15 commentaires
13 internautes sur 14 ont trouvé ce commentaire utile 
Gorgeous and Delicious 28 décembre 2013
Par vodkasauce - Publié sur
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.
10 internautes sur 10 ont trouvé ce commentaire utile 
Authentic Italian recipes with excellent organization 30 novembre 2013
Par Patsy R Ricks - Publié sur
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.
10 internautes sur 11 ont trouvé ce commentaire utile 
The real deal! 2 janvier 2014
Par FreakyBeat - Publié sur
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.
7 internautes sur 7 ont trouvé ce commentaire utile 
A must have 21 février 2014
Par Reno - Publié sur
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.
6 internautes sur 7 ont trouvé ce commentaire utile 
Yum 15 décembre 2013
Par Rome if You Want to - Publié sur
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.
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