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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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    How to Make Perfect Pasta Dough with Chef Scott Conant

    Playboy Studios
    Amazon Video (Food and Wine - Baking)

    How to Make Perfect Pasta Dough with Chef Scott Conant
     

    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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    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.

    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 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.

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

    By Rossella Rago

    Rago Rossella
    Hardcover (248 pages)

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers
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    • Cooking with Nonna Celebrate Food Family with Over 100 Classic Recipes from Italian Grandmothers
    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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    • Mastering Pasta The Art and Practice of Handmade Pasta Gnocchi and Risotto
    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.

    Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night

    By Manuela Zangara

    Rockridge Press
    Released: 2017-08-08
    Paperback (246 pages)

    Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night
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    Product Description:

    "If you’ve ever had the desire to learn to make pasta from scratch, now is your chance. This cookbook is destined to become the only book on homemade pasta that you need, and it is sure to have you rolling pasta with the confidence and skill of an Italian grandmother in no time!"―Sarah Ozimek, founder of CuriousCuisiniere.com

    From fresh lasagna sheets to decadently stuffed ravioli, there is nothing better than eating homemade pasta. Homemade Pasta Made Simple is your all-in-one pasta cookbook for truly easy, stress-free pasta making at home. If you want to learn to make pasta for your family any night of the week―and have fun while doing it―then Homemade Pasta Made Simple is the pasta cookbook for you.

    Say Ciao! to the infinite pleasures of pasta with this fun, beginner-friendly pasta cookbook that offers:

    • 65 Pasta Recipes for choosing from a variety of simple, foolproof pastas
    • 30 Sauce Recipes for mixing and matching with your freshly made pasta
    • Helpful Tips for getting you up and running with the proper techniques and fundamental equipment make this more than just a pasta cookbook

    Recipes in this pasta cookbook include: Farfalle, Walnut and Gorgonzola Tortelloni, Pumpkin Gnocchi, Tortellini Bolognesi, Ricotta Gnocchi, Creamy Mushroom Sauce, Pesto Alla Genovese, Arrabbiata Sauce, and more makes this the only pasta cookbook your pantry needs!

    Whether you prefer your pasta hand-shaped, ribbon-cut, or stuffed, Homemade Pasta Made Simple is your go-to pasta cookbook for mastering the perfect pasta and so much more.

    Power Pressure Cooker XL Cookbook: 5 Ingredients or Less Quick, Easy & Delicious Electric Pressure Cooker Recipes for Fast & Healthy Meals

    By Jamie Mandel

    CreateSpace Independent Publishing Platform
    Paperback (132 pages)

    Power Pressure Cooker XL Cookbook: 5 Ingredients or Less Quick, Easy & Delicious Electric Pressure Cooker Recipes for Fast & Healthy Meals
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    Product Description:

    Are you tired of complicated recipes with too many ingredients that you don't have? Are you looking for delicious and easy recipes with only a few simple ingredients for your power pressure cooker xl? If yes, then this book is for you!.

    Power Pressure Cooker XL Cookbook: 5 Ingredients or Less Quick, Easy & Delicious Electric Pressure Cooker Recipes for Fast & Healthy Meals.

    Every single one of these recipes has only Five Ingredients or Less! You don't have to worry about complicated recipes with hard-to-follow instructions. All of these recipes are simple and easy to follow. The directions have been simplified so anyone can create delicious meals.

    Here’s a preview of what you’ll get from this book:

    • The Benefits the Power Pressure Cooker XL
    • How It Works.
    • Power Pressure Cooker XL Buttons.
    • Cleaning the Power Pressure Cooker XL.
    • Power Pressure Cooker XL FAQs.
    • Amazingly quick and delicious 5 ingredients or less power pressure cooker xl recipes

    Don’t Wait – Get your Copy of this Power Pressure Cooker XL Cookbook Now & Get the Most out of your Power Pressure Cooker

    Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors

    By Brian MacDuckston

    Rockridge Press
    Released: 2017-12-05
    Paperback (218 pages)

    Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors
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    Product Description:

    From Tokyo to your table: Learn just how easy making real ramen can be with Ramen at Home.

    Every bowl of ramen is filled with warm broth, hearty noodles, and the savory taste of comfort. But between complicated recipes and hard-to-find ingredients, many ramen lovers settle for the instant alternatives to get their fix. Ramen at Home offers simple, step-by-step recipes for authentic and creative homemade ramen. With over 100 recipes for broths, noodles, side dishes, and toppings, this cookbook makes it easy to enjoy real ramen any night of the week.

    Ramen at Home boils down to:

  • Over 100 Recipes consisting of traditional ramen dishes from Japan along with creative flavor combinations from around the globe
  • Step-by-Step Instructions making it simple to slurp homemade ramen on any weeknight
  • Insightful Facts explaining Japanese culture and cuisine with every bite
  • Recipes include: Green Vegetable Shio Ramen, Traditional Shoyu Ramen, Spicy Miso Ramen, Tonkotsu Ramen, Fried Noodles, Vegan Cold Chinese Noodles, and much more!

    Slurp up simple and savory bowls with Ramen at Home.

    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:

    Make delicious and healthy homemade ramen noodle recipes fast and easy!

    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:

    -Cheese Ramen
    -Chicken Meatball Ramen
    -Chorizo Miso Ramen
    -California Ramen with crabmeat, avocado, and cucumber
    -Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts

    With easy-to-follow 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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    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.

    The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant

    By Allison Arevalo

    Allison Arevalo
    Released: 2013-08-20
    Hardcover (128 pages)

    The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America s Favorite Mac and Cheese Restaurant
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    • The Mac Cheese Cookbook 50 Simple Recipes from Homeroom America s Favorite Mac and Cheese Restaurant
    Product Description:
    A fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom. 

    Macaroni and cheese is one of America’s favorite comfort foods, beloved by kids and adults alike. But there’s no need to rely on prefab mixes—all you need is a handful of kitchen staples, some tasty cheese, and a little insider advice courtesy of Homeroom restaurant. This perennially popular Oakland, California, eatery—with its entire menu devoted to mac and cheese—now shares its secrets for the best-ever mac recipes that will help you think outside the box! 
     
    These inventive dishes offer something for everyone: nostalgic homestyle recipes like Tuna Mac, international varieties like Sriracha Mac, decadent delights like Truffle Mac, and even the logic-defying Vegan Mac. You’ll also find recipes for quick veggie sides like Brussels Sprouts with Bacon and old-school desserts like frozen Peanut Butter Pie. With a basics section on perfecting mac sauce, choosing the best noodles, and customizing add-ins and toppings, plus an emphasis on quality ingredients and simple techniques, this fun, playful cookbook shows cheese-loving readers how to take this comfort-food staple to creative new heights.
    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: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project

    By Christopher Boswell

    Brand: Little Bookroom
    Released: 2013-11-05
    Hardcover (264 pages)

    Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project
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    • Used Book in Good Condition
    Product Description:
    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.

    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.

    As a student at the University of Northern Colorado, Toni Patrick came up with creative and quick ways to make ramen noodles. These recipes tasted great and fit into her tight budget and busy schedule. Even today, several years after graduating, she still enjoys cooking with ramen noodles. Toni is also the author of 101 Things to Do with Mac & Cheese and 101 Things to Do with Canned Biscuits. She currently lives in Walden, Colorado.

    Cooking Light Cook's Essential Recipe Collection: Pasta: 58 essential recipes to eat smart, be fit, live well (the Cooking Light.cook's ESSENTIAL RECIPE COLLECTION)

    By Cooking Light Magazine

    Oxmoor House
    Hardcover (144 pages)

    Cooking Light Cook s Essential Recipe Collection: Pasta: 58 essential recipes to eat smart, be fit, live well (the Cooking Light.cook s ESSENTIAL RECIPE COLLECTION)
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    Product Description:
    This book is just one in our series The Cooking Light Cook’s Essential Recipe Collection. In selecting recipes for these books, we asked ourselves which recipes we make most often in our home kitchens, the ones we rely on, the essential dishes our families ask for again and again. Each recipe in this volume promises to be delicious, nutritious, and tried-and-true for your success.

    We know that you don’t have time for anything but the best! Add these top-rated, foolproof recipes to your weekly repertoire for mouthwatering satisfaction every time. In this volume of The Cooking Light Cook’s Essential Recipe Collection, you’ll find:

    Over 60 essential kitchen-tested pasta recipes. From Pasta Primavera to Grilled Vegetable Lasagna, and from Ragù Alla Bolognese with Fettuccine to Green-Chile Ravioli, Cooking Light Pasta offers you Cooking Light magazine’s best-of-the-best pasta recipes. Warm up with a bowl of Red Bean Stew with Ditalini. Or relish Shrimp, Tomato, and Basil Linguine with Warm Goat Cheese Rounds. Or better yet, serve up pure comfort with classic Spaghetti and Meatballs.

    Over 100 bold and bright full-color photos. Each essential recipe is accompanied by a beautifully vivid full-page color photograph, along with an additional image and information on a particular ingredient or technique that’s crucial to the recipe.

    Complete nutritional information for each recipe. In your quest to eat smart, be fit, and live well, you’ll find the complete nutritional analysis for each recipe amazingly helpful. Looking for a low-cal dish? Try Curried Chicken Penne with Fresh Mango Chutney. Need less sodium? Pasta Salad with Shrimp, Peppers, and Olives is ideal. Or maybe you want to increase your calcium intake. If so, Creamy Four-Cheese Macaroni is an excellent choice.

    A complete guide to all things pasta. Wondering whether to add salt or oil to your pasta water? Or are you in search of easy homemade pasta sauces to take the place of those jars in your pantry? Then check out our Cooking Class. This section is devoted to the ins and outs of pasta preparation, serving, and saucing. You’ll learn all about al dente and become well versed in the varieties of pasta. It’s everything you need to cook great pasta!

    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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    • Italian Cooking School Pasta
    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.

    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.

    Essentials of Classic Italian Cooking

    By Marcella Hazan

    Marcella Hazan
    Released: 1992-10-27
    Hardcover (704 pages)

    Essentials of Classic Italian Cooking
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    • one volume Marcella Hazan's classic Italian cooking
    Product Description:
    The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. 

    Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

    Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet―and Even Those Who Aren't

    By Kelli Bronski

    The Experiment
    Paperback (352 pages)

    Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet―and Even Those Who Aren t
    List Price: $21.95*
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    Product Description:

    An expanded edition—now bursting with color throughout—of a category-leading gluten-free cookbook—ready to reach more home cooks than ever

    Since its original publication in 2009, Artisanal Gluten-Free Cooking has steadily grown in popularity as more and more home cooks have embraced Kelli and Peter Bronski’s high-quality gluten-free recipes for every meal, from breakfast through dessert. Now, in an extensively revised and expanded second edition, this trusted, versatile cookbook is better than ever. Here are:

    • 25 brand-new recipes and nearly 100 additional pages

    • 50 all-new full-page color photographs

    • The quality ingredients, from-scratch preparation methods, and unbeatable flavors that made the original edition so appealing

    • Dozens of recipes, from bagels to birthday cake, perfectly suited to the Bronskis’ signature all-purpose flour blend—including Belgian Waffles, Sandwich Bread, pizzas and pastas galore, Cannoli, Carrot Cake, Blueberry Pie, cookies, and much more

    • Globally inspired dishes, from Italian to Indian to Mexican and beyond—such as Tortellini, General Chang’s Chicken, and Pork Tamales

    • An expanded array of vegetarian options such as Quinoa Salad, Brussels Sprouts-Tofu Fried Rice, and Red Lentil Dal

    • A thorough introduction to gluten-free shopping and cooking—plus handy tips about ingredients, equipment, and techniques sprinkled throughout.

    Takashi's Noodles

    By Takashi Yagihashi

    Takashi Yagihashi
    Released: 2009-04-01
    Paperback (176 pages)

    Takashi s Noodles
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    • Takashi s Noodles
    Product Description:
    A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes.

    Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl.

    "A wonderfully talented chef." --Chef Eric Ripert

    "Noodle fans with a stocked pantry will find plenty to slurp about." --Publishers Weekly

    Cooking Pasta: 25 Pasta Recipes including Sauces, Homemade Pasta, and Meals Made the Artisan Way!

    By Martha Stephenson

    Independently published
    Paperback (78 pages)

    Cooking Pasta: 25 Pasta Recipes including Sauces, Homemade Pasta, and Meals Made the Artisan Way!
    List Price: $19.99*
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    Product Description:
    If you have always wanted to make homemade pasta dishes from the comfort of your own home, then you have certainly come to the right place!

    Inside this book, you will not only discover how to make pasta dishes from scratch; you will learn how to prepare various types of sauce, homemade pasta, and various pasta-inspired meals just the way most five-star Italian restaurants do. You will also discover 25 of the most delicious pasta recipes you will ever find.

    So, what are you waiting for?

    Grab a copy of this book and start cooking pasta today!

    The Best Pasta Sauces: Favorite Regional Italian Recipes

    By Micol Negrin

    Ballantine Books
    Released: 2014-10-28
    Hardcover (256 pages)

    The Best Pasta Sauces: Favorite Regional Italian Recipes
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    Product Description:
    Food writer, cooking teacher, and Milan native Micol Negrin has written the first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective.
     
    The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto.
     
    Central Italy is known for sauces made with cured meats, sheep’s milk cheeses, and extra-virgin olive oil: Spicy Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce.
     
    In southern Italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula.
     
    The islands of Sicily and Sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe with Garlicky Bread Crumbs; Rich Lobster Sauce.
     
    Negrin also provides a primer on saucing the Italian way, the basics for handmade pastas, the key to cooking pasta al dente, vital ingredients for every Italian kitchen, perfect wine pairings, and the best food shopping sources around the United States. Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces lets you travel to Italy without ever leaving your kitchen.


     
     


     
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