The Best Pasta Sauces; Favorite Regional Italian Recipes
New York: Ballantine Books, 2014. First Edition [Stated], First Printing [Stated]. Hardcover. Format is approximately 7.25 inches by 8.25 inches. xvi, 238, [2] pages. Illustrations (most in color). Signed by the author [Micol?] on the fep with comment "Happy cooking!" Contents include: The Ten Rules of Cooking Pasta; Serving Pasta Italian Style; Pasta Sauces in the Italian Kitchen, Northern Italy, Central Italy, Southern Italy, The Islands, Basic Recipes, Mail-order Sources, and Index. The first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective, by food writer, cooking teacher, and Milan native Micol Negrin. From a Publishers Weekly article: Negrin, founder of Manhattan-based Rustico Cooking, explores the wide array of pasta preparation, journeying across Italy's 20 regions to showcase the best each has to offer. With innumerable varieties of sizes and shapes, pasta's a staple that can be served as a side dish or as a main course, Negrin shares ten rules to truly cook it right. She also provides a tutorial on cooking equipment, saucing, wine pairing suggestions, matching pasta shapes with their ideal sauces, and ten must-have ingredients. She groups recipes by region, providing a brief description to the area's approach and specialties along with several recipes for tempting sauces. Negrin highlights key local ingredients from Val D'Aosta's fontina to Ligurian pesto to Calabrese pork. Piedmont's potato, onion, and fontina sauce with pancetta, the Marches' sausage and cabbage sauces, and Abruzzo's sweet pepper and lamb ragu with rosemary show the diversity and appeal of these dishes. More