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fifteen minute pastas
||there is a
plethora of Italian cook books available. The really good ones can add all
kinds of additional information and nuances to your pasta-making, as well
as providing even more lovely recipe options. We like books with a distinct
voice: people who love what they are doing, have something insightful and
valuable to say, and communicate it on the
Herewith our favorites:
Bugialli on Pasta (2000)
As complete and comprehensive a
discussion and exposition on pasta as one could hope for. Very much into
authenticity and into regional dishes; elegantly produced, almost a coffee
100 Ways to be Pasta
The Tornabenes, proprietors of the Sicilian restaurant and inn,
Gangivecchio, provide just what the title says. Warm and spirited in tone,
organized cleverly by level of difficulty, the recipes provide a welcome
Sicilian view of pasta preparation and its serving.
A variety of primarily vegetable-based
pasta presentations, with some unusual combinations along with simple
variations of standards.
Noted food writer Erica De Mane does
just what the title suggests: provides a wealth of recipes, mostly
variations of classics. Plus lots of wonderful advice, suggestions and
just good conversation..
San Francisco-based writer and editor, Janet
Fletcher, loves the ingredients available in her native habitat, and combines
them delightfully with pasta. A beautifully produced book.
Four Season's Pasta
Another excellent book by Janet Fletcher, again uses available
natural ingredients. A host of wonderful recipes, arranged by season,
plus excellent advice, instructions and tips.
on Italian cooking
In a very modern-styled typographic
presentation, the recipes are by Rose Gray and Ruth Rogers, from their
London restaurant River House (see
The beauty of this graphic modular book is
matched by the recipes -- simply and elegant, resulting in wonderful results.
Cooking the Roman Way
Simply, we just want to go to Rome,
with ample time, so we can visit with the author, David Downe, and let him
guide us personally through all the restaurants and markets of Rome that
he loves and writes about so well.
The incredibly talented Benedetto
Vitali, who founded the renowned Florentine restaurant Zibibbo, and is
also at Cibreo, takes us
through Tuscan cooking in her wonderful style. Not the simple antipasto,
pasta, etc., presentation, but a charming Renaissance-flavored guide to
the delights of this cuisine.
Italian Slow and Easy
The prolific cook book author Joyce Goldstein (many of her books are with
Williams Sonoma) is a major proponent of the slow cooking school, a school
started and promoted in the Piedmont region of Italy primarily. Not much
on pasta, but plenty on soups, stew and other hearty dished from many
regions of Italy.
the television stars:
these television stars really need no
introduction; they are rightly renowned in the world of Italian cooking,
and full of wonderful ideas and advice.
The first companion to the PBS series,
thorough, instructive, and filled not only with abundant knowledge shared,
but her vibrant personality
Lidia's Family Table
The second of the PBS series
companions. A more colorful and more structured presentation.
Mario Batali's Molto
A spirited, colorful, exuberant
presentation of the best of Italian cooking, including over fifty
distinctive pasta recipes. As he says: his all-time favorites.
The original Batali offering: the major recipes
and the specialties of his restaurant, written so the home cook can
the Marcella library:
the person who made "classic
Italian cooking" a byword in American kitchens, Marcella Hazan has
authored a number of cookbooks, all excellent.
Essentials of Classic Italian
After producing the landmark Classic Italian
Cook Book and More Classic, etc., Marcella updated and revised the
contents of the two in this very comprehensive work.
Marcella's Italian Kitchen
The least well-known of her books, but a delightful tour of over 250
recipes, all presented with her special clarity and expertise. Includes
many of our favorites.
A beautifully written (but really all of them
are) excursion through a whole variety of new recipes with classic
comments and insights. Beautifully produced. The pasta section itself is
worth the price of admission.
Her latest work (and she says her last), is
filled with the wisdom of years of experience, in cooking and
teaching, plus a selection of recipes and examples.
the latest (2002) and one of the most
thorough of the Italian wine books. A very personal approach, reflected in
the lovely writing. By Joseph Bastianich and David Lynch
The New Italy: a
Complete Guide to Contemporary Italian Wine. (2001)
by famed wine writer Danielle Cermilli and Marco Sabellico. A
comprehensive overview of the wines of Italy, concentrating on detailed
profiles of top producers.
Burton Anderson's Best Italian Wines. (2001).
Properly proclaimed as one of the world's leading experts on Italian wine,
this is his second major book -- the first provided the introduction
to Italian wines to the US.
The Italian Wine Guide to Touring, Sourcing and
by the Italian Touring Club of Italy. A composite. By regions with maps
Victor Hazan's Italian Wine (out
Published in 1982, the details are out of date
but the erudite insights and a intellectual view of Italian wine-making are
not. (try used books)
Pocket Wine Guide
a pocket guide that covers the entire
wine spectrum, alphabetically, by one of our favorite wine writers.
Kitchen Arts and Letters in New York, is one
of the finest of the special interest book stores. Founder and owner
Nach Waxman has an inventory of over 11,000 titles, all cook books and
related; new, used, out-of-print. English and other languages.
1415 Lexington Ave., NY, NY 10128.
Giada De Laurentis's Everyday Pasta
Prime star of the Food Channel, Giada's philosophy is similar to that of
classicpasta.com -- superb Italian cooking does not need to be overly
complicated: simple and pure works. Giada, something of a cookbook
machine, has also written three other similar cook books -- all
Italian,: Kitchen, Family and Everyday.