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Pasta Missy Robbins Talia Baiocchi

  • SKU: BELL-37292590
Pasta Missy Robbins Talia Baiocchi
$ 31.00 $ 45.00 (-31%)

4.4

102 reviews

Pasta Missy Robbins Talia Baiocchi instant download after payment.

Publisher: Ten Speed Press
File Extension: EPUB
File size: 9.88 MB
Pages: 417
Author: Missy Robbins, Talia Baiocchi
ISBN: 9781984857019, 1984857010
Language: English
Year: 2021

Product desciption

Pasta Missy Robbins Talia Baiocchi by Missy Robbins, Talia Baiocchi 9781984857019, 1984857010 instant download after payment.

A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes

Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients — made of merely flour and water or flour and eggs — the magic, rituals, and art of pasta-making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favoured sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since.

With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus — or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic — Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. 

"With a 45-page section on various shapes alone, Robbins and Baoicchi answer every question you could possibly have about Italy’s most famous carb. If you’ve ever wanted to make espresso-flavoured pasta dough or concoct a dreamy tortellini en brodo (both thoughts I’ve personally had), this book is for you.” — Food & Wine

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