The Best Pasta Sauces; Favorite Regional Italian Recipes
Dino De Angelis (Photographer) and Costas Mouzoura 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. Micol was born in Milan and moved to Montreal in 1977. Dino was born in Montreal. After completing her bachelor's degree, Micol went to cooking school at Canada's premier culinary academy, L'Institut du Tourisme et de l'Hotellerie du Quebec, and opened her own catering company. After completing his Ph. D in 1995, Dino was offered a postdoctoral position at Memorial Sloan Kettering Cancer Center to work on cutting edge biomedical research - so we got married and moved to New York City. In 1996, Micol got a job at the just-launched The Magazine of La Cucina Italiana, where she soon became the editor and chief writer. She quit the magazine in 2002 to focus on teaching Italian cooking across the US and Canada full time and on writing cookbooks; she wrote three cookbooks, the James Beard-nominated Rustico: Regional Italian Country Cooking and The Italian Grill, both published by Clarkson Potter, and The Best Pasta Sauces: Favorite Regional Italian Recipes, released by Ballantine Books, a division of Random House. In 2004, Micol (with Dino's help) opened a large, state-of-the-art cooking school on West 39th street in Manhattan and launched cooking tours to Italy. Meanwhile, while still working at MSKCC, Dino developed the website, took photos for Micol's cookbooks, and realized he preferred the world of Italian food and travel to being in a research lab all day. In 2006, he left the world of research science behind to focus his energies on growing the business. Over the years, we cooked with more than 10,000 people at our Manhattan cooking school and on January 31, 2020, we taught our last cooking class at our Midtown NYC school. We now spend our time leading cooking tours to Italy, filming content for our membership-based video cooking site, and hosting virtual cooking events for clients around the world. Happy cooking, and buon appetito! Micol Negrin and Dino De Angelis. Condition: Very good / Very good.
Keywords: Cooking, Nutrition, Recipes, Pasta, Sauces, Italy, Italian, Regional, Fontina, Parmigiano, Marjoram, Guanciale, Carmelized Fennel, Ragu, Ricotta, Cannellini, Pancetta, Arugula, al dente
ISBN: 9780345547149
[Book #85440]
Price: $125.00