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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Pasta

       
     

    Pasta Cookbooks and Recipes


    Boiling Spaghetti Pasta is a type of food made from flour mixed with water a (and often eggs) which is then kneaded, formed into shapes and boiled. The best-known form of pasta is probably spaghetti which is a long-thin form of pasta whose name derives from the Italian spaghetto, the diminutive of spago which means "thin string".

    Other than spaghetti, other common forms of pasta include vermicelli (also string like), farfalle and rotelle (complicated decorative shapes), fettuccine and linguine (both ribbon-shipped), lasagna (large sheets), penne (short tubes), as well as various forms of hollow shapes that are stuffed with fillings (manicotti, ravioli and tortellini). Although all the types of pasta are made from more or less the same ingredients, the shapes do in fact serve an important role - different shapes make different types of pasta more suitable for different types of sauce (Alfredo sauce, Tomato sauce, etc.).

    Spaghetti cooked and served with tomato sauce

    When pasta is cooked, it can be served with a variety of different sauces. For example, in Italian cuisine, each region of Italy has their own preferred ways of serving the dish. For example, bolognese and pesto are favored in the North, whereas carbonara or tomato sauces tend to be favored in the South. Pasta is also a popular dish outside of Italy, and other countries such as the United States, have developed their own distinct accompaniments, albeit often inspired by Italian cuisine.

    The origins of pasta have been lost in the mists of time. It is known that noodles have been eaten in China for at least 4,000 years, and one legend says that Marco Polo brought this dish to Italy - however romantic as this story is, it doesn't appear to be true - there are records of pasta dishes in the Mediterranean area dating back from before the time of Christ.

    Lasagna



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    Pasta Cooking DVDs

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    15 Chefs Compete

    Directed by Mark W. Roden

    FilmRise
    Amazon Video (Food and Wine)
     

    14 Chefs Compete

    Directed by Mark W. Roden

    FilmRise
    Amazon Video (Food and Wine)
     


    Pasta Cookbooks

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    Giada's Italy: My Recipes for La Dolce Vita

    By Giada De Laurentiis

    Clarkson Potter
    Released: 2018-03-27
    Hardcover (288 pages)

    Giada s Italy: My Recipes for La Dolce Vita
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    Product Description:
    With photos shot on location around her native Rome, Giada's latest book--a New York Times bestseller--is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America's most beloved Italian chef.

    America knows and loves Giada De Laurentiis for her lighter, healthier takes on classic Italian fare. In her newest cookbook, she invites fans and home cooks to get to know the flavors and stories that have inspired her life's work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake. Filled with gorgeous photography of Italy, peppered with family stories, and complete with more of Giada's tips and advice for cooking up fabulous meals with ease, Giada's Italy is a stunning celebration of Italy's flavors as only Giada could present them.

    Italian Moms: Something Old, Something New: 150 Family Recipes

    By Elisa Costantini

    Sterling Epicure
    Released: 2018-04-03
    Hardcover (256 pages)

    Italian Moms: Something Old, Something New: 150 Family Recipes
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    Product Description:
    “The best reason of all to say ‘Mamma mia!’” —Booklist (starred review)
    “Costantini presents these hearty, approachable recipes with sincerity and grace.” —Publishers Weekly
    “Costantini blends recipes and memoir to brilliant effect.” —Library Journal

    In her second cookbook, Elisa Costantini not only illuminates Italian cuisine through 150 homestyle recipes, she offers a loving celebration of food, family, and culture.

     
    Elisa Costantini once again shares her vision of Italian home cooking. In this sequel to her bestselling debut cookbook, Italian Moms: Spreading Their Art to Every Table, she serves up more than 150 recipes: some are influenced by her childhood in Abruzzo and others are reinvented classic dishes that pay homage to newer generations of Italian-Americans. In the wake of her first book, Elisa received dozens of e-mails from readers asking her to identify recipes they remembered from childhood, but were unable to find. Elisa, with her profound understanding and love of Italian culinary traditions and ingredients, painstakingly reconstructed these beloved dishes from letters, notes, and memories—and developed many new ones, too. Her food, from antipasti to desserts, brings together family and friends, young and old, to the table to honor great food, traditions, and most of all, each other’s company.
     
    RECIPES INCLUDE:
    Verdure Miste Fritte (Fried Vegetables)  *  Sausage Crostini  *  Pancetta Corn Cakes  *  Tuna and Chili Pepper Tea Sandwich  *  Pasta Fagioli  *   Penne with Lobster  *  Fusilli with Broccoli Rabe  *  Beetroot and Farro Soup  *  Seafood Risotto  *  Italian Easter Pie  *  Veal Marsala  *  Lamb with Egg and Cheese  *  Chicken Saltimbocca  * Panna Cotta  *  Anisette Biscotti  *  Italian Rum Trifle  *  plus a variety of sauces, spreads, and jams!

    Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

    By Aliza Green

    Quarry Books
    Flexibound (176 pages)

    Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
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    • Making Artisan Pasta How to Make a World of Handmade Noodles Stuffed Pasta Dumplings and More
    Product Description:

    Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious.

    Inside, you'll find:

    • Recipes for pasta doughs made completely from scratch, with such delicious ingredients as buckwheat and whole wheat flour, roasted red pepper, asparagus, and even squid ink and chocolate
    • Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta
    • Detailed instructions on how to make the ultimate in pasta: hand-stretched dough
    • Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders
    • Artisan tips to help anyone, from novice to experienced, make unforgettable pasta

    Through author and chef Aliza Green’s pasta expertise and encyclopedic knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you’ll never look at the supermarket pasta aisle the same way again.

    Making Artisan Pasta is on Cooking Light's Top 100 Cookbooks of the Last 25 Years list for Best Technique and Equipment.

    Italian Moms: Spreading Their Art to Every Table: Classic Homestyle Italian Recipes

    By Elisa Costantini

    Sterling Epicure
    Released: 2017-10-17
    Hardcover (256 pages)

    Italian Moms: Spreading Their Art to Every Table: Classic Homestyle Italian Recipes
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    Tried-and-true Italian food from a mom who knows what it means to cook from the heart.

    Prepare delicious Italian food for the people you love! In her debut cookbook, Elisa Costantini gathers recipes for the authentic dishes she has made for her own family and friends for years. These are meals that Elisa learned to cook as a child at home in the town of Abruzzo, and they range from Caprese Salad and Eggplant Mini Meatballs to Timballo, Scrippelle Mbuse, Braciole, and classic desserts like biscotti and Nutella Tart.

    Winner of the 2017 Reader’s Favorite® Award¡

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto

    By Marc Vetri

    imusti
    Released: 2015-03-17
    Hardcover (272 pages)

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
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    • Ten Speed Press
    Product Description:
    Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

    Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. 

    Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

    The Electric Pressure Cooker Cookbook for Two: 125 Easy, Perfectly-Portioned Recipes for Your Electric Pressure Cooker and Multicooker

    By Erica Acevedo

    Rockridge Press
    Released: 2018-06-12
    Paperback (250 pages)

    The Electric Pressure Cooker Cookbook for Two: 125 Easy, Perfectly-Portioned Recipes for Your Electric Pressure Cooker and Multicooker
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    Product Description:

    Serve up family-style meals at a table for two with perfectly-portioned recipes from The Electric Pressure Cooker Cookbook for Two.

    Even with the convenience of your electric pressure cooker, cooking for two works best with properly scaled recipes. The Electric Pressure Cooker Cookbook for Two uses the ease and speed of your electric pressure cooker for making perfectly-portioned meals to satisfy the appetites of any hungry duo.

    Perfect for anyone who needs recipes in smaller quantities, this electric pressure cooker cookbook serves family favorite meals without wasting food or leaving your fridge full of leftovers. With over 100 quick and easy recipes, plus an overview on how to get the most out of your electric pressure cooker, The Electric Pressure Cooker Cookbook keeps taste buds happy and Tupperware empty.

    Take the guesswork out of cutting recipes in half. The Electric Pressure Cooker Cookbook for Two will help you create full meals for the two of you, with:

    • Over 100 recipes for every meal that include realistic prep and cook times, as well as clear directions for pressure level and release
    • An overview of electric pressure cooking and how to choose the right pressure cooker for your needs and habits, plus an in-depth look at the primary steps used in electric pressure cooking
    • Helpful time-saving extras such as pantry must-have’s, recipe labels for Paleo, Vegan/Vegetarian, 15-Minute, 30-Minute, 5-Ingredient, and One Pot Meals, and much more

    Leave leftovers for emergencies, and keep meals fresh with The Electric Pressure Cooker Cookbook for Two.

    Pasta, Pretty Please: A Vibrant Approach to Handmade Noodles

    By Linda Miller Nicholson

    William Morrow Cookbooks
    Released: 2018-10-16
    Hardcover (288 pages)

    Pasta, Pretty Please: A Vibrant Approach to Handmade Noodles
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    Product Description:

    The pasta ninja and Instagram star Linda Miller Nicholson delivers her first cookbook, a stunning cornucopia of pasta in every color and shape, all created by hand using all-natural colors from vegetables, herbs, and superfoods—and including 25 dough recipes, 33 traditional and modern shaping techniques, and the perfect fillings and sauces to make your creations sing!

    Linda Miller Nicholson began making pasta at age four, but started adding color to it several years ago to entice her son to eat more vegetables. Her creations became a viral sensation, attracting fans worldwide who are mesmerized by her colorful and flavorful designs. Now, with Pasta, Pretty Please home cooks can create dreamy, dazzling pastas in their own kitchens using only all-natural ingredients—flour, eggs, vegetables, herbs, and superfoods—that are true works of art.

    Playful and inviting, Pasta, Pretty Please includes recipes, techniques, tips, and inspiration. Linda starts with recipes for basic doughs—standard egg dough, various gnocchi doughs—and works her way up to recipes for dough in many colorful shades. She teaches you just how many colors are pastable and what kinds of pigmented vegetables, fruits, and spices you can use to color your pasta—such as mixing turmeric with parsley for just the right shade of chartreuse, or using activated charcoal powder to create black pasta. She also shows you how to roll out dough, cut and form many pasta shapes, and gives tips for retaining brilliant colors even when cooked.

    Once you’ve mastered the basics, you’ll find recipes for more elaborate patterns and colors that are sure to impress your family and friends. Linda reveals how to layer colors to make multi-colored doughs in recipes including:

    • Rainbow Cavatelli
    • Polka Dot Farfalle
    • Emoji Ravioli
    • Avocado Gnocchi
    • Hearts and Stripes Pappardelle
    • Argyle Lasagna Sheets
    • 6-Colored Fettucine

    You’ll also find recipes for spectacular sauces and fillings, such as:

    • Golden Milk Ragu
    • Pecorino Pepper Sauce with Broccolini
    • Roasted Tomatoes with Basil Oil and Burrata
    • Spiced Lamb Yogurt Sauce
    • Rustic Squash Filling
    • Classic Ricotta Filling
    • Pepperoni Pizza Filling

    Featuring beautiful pasta in a rainbow of colors and a variety of shapes, patterns, and sizes, Pasta, Pretty Please is an artistic treasure trove that will please the eye and the palate. Buon Appetito!

    Simply Ramen: A Complete Course in Preparing Ramen Meals at Home

    By Amy Kimoto-Kahn

    Kimoto Kahn Amy
    Hardcover (176 pages)

    Simply Ramen: A Complete Course in Preparing Ramen Meals at Home
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    • Simply Ramen A Complete Course in Preparing Ramen Meals at Home
    Product Description:
    Whether you are cooking for one or twelve, Simply Ramen brings homemade ramen to your table with a delicious fusion of seventy recipes, including soup bases, noodles, toppings, and sides.

    Author Amy Kimoto-Kahn shows you how to put together a bowl of piping hot ramen in a myriad of ways with a choice of four soup bases, ramen noodles (homemade or store-bought), and traditional and non-traditional ingredients. Enjoy bowls of pork, chicken, and beef ramen. Or branch out with seafood, vegetarian, and spicy soups—and even cold ramen and a breakfast version topped with bacon and a poached egg. Make your soup base in advance and you have a quick, easy, and special midweek family meal.

    Try your hand at:
    • Indonesian Pork Ramen with Coconut Curry Soup
    • Chicken Meatball Ramen
    • Teriyaki Beef-Wrapped Asparagus Ramen
    • California Ramen with crabmeat, avocado, and cucumber
    • Spicy Tofu Ramen
    • Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts
    With simple step-by-step instructions and mouthwatering photos, Simply Ramen will turn your kitchen into a ramen-ya for family and friends.

    Autentico: Cooking Italian, the Authentic Way

    By Rolando Beramendi

    St. Martin's Griffin
    Released: 2017-10-24
    Hardcover (384 pages)

    Autentico: Cooking Italian, the Authentic Way
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    Product Description:

    Autentico is an introduction to the true flavors of Italy. From the bright notes of fresh olive oil to the hearty warmth of slow-cooked ragú, Rolando Beramendi, importer and connoisseur of the finest ingredients from Italy, has crafted a perfect guide to authentic Italian food.

    Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. That’s authentic!

    In Autentico, Rolando details how to make classic dishes from Spaghetti Cacio e Pepe to Risotto in Bianco and Gran Bollito Misto as they are meant to be – not the versions that somehow became muddled as they made their way across the globe. Among the 120 recipes, you’ll find Baked Zucchini Blossoms filled with sheep's milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots from the times of Marco Polo and could have been served to the de’ Medici during the Renaissance. And of course, there are dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy’s history, brought to life in the modern kitchen.

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers

    By Rossella Rago

    RACE POINT
    Hardcover (248 pages)

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers
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    • RACE POINT
    Product Description:

    Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna!

    For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica.

    In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers.

    With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes including: 

    • Sicilian Rice Balls
    • Fried Calamari
    • Stuffed Artichokes
    • Orecchiette with Broccoli Rabe
    • Veal Stew in a Polenta Bowl
    • Struffoli
    • Ricotta Cookies
    • Homemade Pasta
    • Handcrafted Spaghetti with Meatballs
    • Four-Cheer Lasagna

    If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Pasta (Cooking for Today)

    By Better Homes and Gardens Books

    Better Homes and Gardens
    Hardcover (144 pages)

    Pasta (Cooking for Today)
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    Product Description:
    Gathers recipes for pasta dishes including salads, entrees, side dishes, and soups

    Prison Ramen: Recipes and Stories from Behind Bars

    By Clifton Collins Jr.

    imusti
    Paperback (176 pages)

    Prison Ramen: Recipes and Stories from Behind Bars
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    • Workman Publishing
    Product Description:

    A unique and edgy cookbook, Prison Ramen takes readers behind bars with more than 65 ramen recipes and stories of prison life from the inmate/cooks who devised them, including celebrities like Slash from Guns n’ Roses and the actor Shia LaBeouf.

    Instant ramen is a ubiquitous food, beloved by anyone looking for a cheap, tasty bite—including prisoners, who buy it at the commissary and use it as the building block for all sorts of meals. Think of this as a unique cookbook of ramen hacks. Here’s Ramen Goulash. Black Bean Ramen. Onion Tortilla Ramen Soup. The Jailhouse Hole Burrito. Orange Porkies—chili ramen plus white rice plus ½ bag of pork skins plus orange-flavored punch. Ramen Nuggets. Slash’s J-Walking Ramen (with scallions, Sriracha hot sauce, and minced pork).

    Coauthors Gustavo “Goose” Alvarez and Clifton Collins Jr. are childhood friends—one an ex-con, now free and living in Mexico, and the other a highly successful Hollywood character actor who’s enlisted friends and celebrities to contribute their recipes and stories. Forget flowery writing about precious, organic ingredients—these stories are a first-person, firsthand look inside prison life, a scared-straight reality to complement the offbeat recipes.



     

    Pasta: Il Primo Piatto

    By Giovanni D'Apice

    Lannoo Publishers
    Released: 2018-06-30
    Hardcover (208 pages)

    Pasta: Il Primo Piatto
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    Product Description:
    • The real Italian pasta classics rediscovered by top chefs
    • An elegant book on the soul of Italy: pasta
    • The classic recipes reinterpreted by internationally renowned chefs
    • Accompanied by powerful imagery by food photographer Marco Paone

    Everyone has their own family recipe for spaghetti al ragù, pasta carbonara, and pasta pesto. Professional chef and culinary journalist Giovanni D'Apice is an expert on the real cucina povera and has embarked upon a quest to find the primeval recipe of those popular Italian dishes. Several internationally renowned chefs, such as Carluccio, contribute their own interpretations of the classics.

    101 Things to Do with Ramen Noodles

    By Toni Patrick

    Gibbs Smith Publisher
    Paperback Spiral-bound (128 pages)

    101 Things to Do with Ramen Noodles
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    • 101 Ramen Noodle Recipes or ideas
    • Great for backpackers
    • Note pages at the end for notes or recipe ideas
    Product Description:

    Expand your ramen repertoire with an amazingly inventive and unique addition to the million-copy-selling "101" series: 101 Things to do with Ramen Noodles.

    Ramen is fast, easy, and filling, but what can be done to spruce it up and give it a whole new life? How about recipes like: Creamy Chicken Noodle Soup, Summer Garden Soup, Zucchini Salad, Creamy Beef and Broccoli Noodles, Ramen Burgers, Chicken Alfredo, Pork Chop Ramen, Tuna Noodle Casserole, Beer Noodles (the ultimate college crowd pleaser!), Chinese Veggie Noodles, and Corny Cheese Noodles.

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers

    By Rossella Rago

    RACE POINT
    Hardcover (248 pages)

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers
    List Price: $30.00*
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    • RACE POINT
    Product Description:

    Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna!

    For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica.

    In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers.

    With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes including: 

    • Sicilian Rice Balls
    • Fried Calamari
    • Stuffed Artichokes
    • Orecchiette with Broccoli Rabe
    • Veal Stew in a Polenta Bowl
    • Struffoli
    • Ricotta Cookies
    • Homemade Pasta
    • Handcrafted Spaghetti with Meatballs
    • Four-Cheer Lasagna

    If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto

    By Marc Vetri

    imusti
    Released: 2015-03-17
    Hardcover (272 pages)

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
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    • Ten Speed Press
    Product Description:
    Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

    Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. 

    Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

    Fresh Italian Cooking for the New Generation: 100 Full-Flavored Vegetarian Dishes That Prove You Can Stay Slim While Eating Pasta and Bread

    By Alexandra Caspero

    imusti
    Released: 2016-07-19
    Paperback (208 pages)

    Fresh Italian Cooking for the New Generation: 100 Full-Flavored Vegetarian Dishes That Prove You Can Stay Slim While Eating Pasta and Bread
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    • Page Street Pub Co
    Product Description:

    Say Buon Appetito to Healthy and Simple Vegetarian Italian Dishes

    Enjoy this fresh take on authentic, time-honored recipes and experience the tastes and flavors of the lighter side of Italian cooking without the heavy meat and cheese. Great for vegetarians and those looking to eat healthier, Alexandras filling and nutritious recipes keep the carbs, but focus on vegetables, making them better for you, too.

    Alexandra will make your mouth water without the guilt with these delicious vegetarian Italian recipes―and more than 70 recipes have a vegan option. Savor the rich aromas and succulent flavors of old favorites like Creamy Sun-Dried Tomato Bow Ties, Homemade Gnocchi and Cheesy Lasagna for Four, and discover new favorites in Spring Vegetable Lasagna, Tempeh Bacon Carbonara and Zucchini Pasta with Bolognese Sauce. These satisfying, meatless meals will have you singing That’s Amoreto Fresh Italian Cooking for the New Generation.

    Pasta: The essential new collection from the master of Italian cookery

    By Antonio Carluccio

    QUADRILLE PUBLISHING
    Hardcover (224 pages)

    Pasta: The essential new collection from the master of Italian cookery
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    • QUADRILLE PUBLISHING
    Product Description:
    At last, the ultimate book on pasta from the master of Italian cookery! Pasta's huge variety of shapes, textures and flavours makes it the perfect basis for every kind of meal, from sophisticated dinner parties to simple suppers at home. In his exciting new book, Antonio Carluccio shares his love of Italy's favourite food, providing innovative and exciting recipes for soups, main courses, salads and even desserts. To begin, clear and detailed instructions are given for making fresh pasta, opening up a whole new range of possibilities from making your own basic egg pasta to adding unusual colours and flavours like spinach and squid ink. Over 100 inspirational recipes for both fresh and dried pasta follow, ranging from the simple and traditional like Spaghetti Al Aglio, Olio E Peperoncino (with garlic, oil and chilli) and classics with a twist like Trofie al Pesto di Erbe e Noci (with walnut and herb pesto) to the truly unusual and luxurious, such as and Trullo di Zitoni (a deeply savoury baked lamb, herb and mushroom pasta pie). Also featured is a wealth of ideas for varying the basic recipe to produce numerous different dishes, according to taste and seasonal availability.

    Italian Cooking School: Pasta (Italian Cooking School: Silver Spoon Cookbooks)

    By The Silver Spoon Kitchen

    Phaidon
    Paperback (176 pages)

    Italian Cooking School: Pasta (Italian Cooking School: Silver Spoon Cookbooks)
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    • PHAIDON PRESS
    Product Description:

    75 fail-proof recipes for fresh pasta from the world's most trusted and bestselling Italian cookbook series.

    Making pasta at home has never been easier! The Silver Spoon Italian Cooking School: Pasta teaches everything you need to know about making pasta shapes and dishes. Each chapter starts with step-by-step instructions for a technique so the reader is well versed in making pasta shapes and dishes.

    The book begins with a basic pasta dough recipe, then shows you how to create basic ribbon pastas, lasagnas, cannellonis, ravioli and tortellis. From creamy Pappardelle with Mushrooms and a Vegetarian Lasagna to a Spinach and Ricotta Ravioli, Italian Cooking School: Pasta features 75 versatile, everyday recipes to cook at home and for friends and family.

    Readers build their cooking repertoire as they progress through the books, building confidence with simple recipes at the start and advancing to more challenging dishes. The Silver Spoon Italian Cooking School series is designed for modern cooks to prepare healthy, delicious, and authentic recipes in their own home.

    From the publisher of The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years.

    The Classic Pasta Cookbook

    By Giuliano Hazan

    Brand: Dorling Kindersley Publishers Ltd
    Hardcover (160 pages)

    The Classic Pasta Cookbook
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    Product Description:
    Offers more than one hundred recipes from all regions of Italy for both classic and innovative dishes, a photographic catalogue of pasta types and shapes (both store-bought and homemade), and instructions on making pasta and sauces from scratch.


     
     


     
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