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The Glorious Pasta of Italy
Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta ess ...more
Hardcover, 280 pages
Published May 18th 2011 by Chronicle Books
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We have a tenant staying with us in our home this year. He knows I love to cook and so he procured a copy of Domenica Marchetti’s The Glorious Pasta of Italy for me as a Christmas present at the close of last year. I have very high standards when it comes to Italian cookbooks, having long ago fallen head over heels for the legendary work of Marcella Hazan and her Essentials of Classic Italian Cooking which sets the standard for Italian cookery. So while I accepted Marchetti’s book gracefully, I ...more
Okay, a friend recommended this book. I don't buy many cookbooks because I have too many. When I buy them I'm very picky and this one ain't cheap, especially when you are like me and buy stuff at Friends of the Library book sales, used at Amazon or cage books from friends. But, sometimes when I really want a book to keep and want to support an author I cough up the $$$. This book is beautiful and the photos are exceptional. More importantly, the book begins with pasta essentials depicting cheese ...more
This is an incredible book on the pastas of Italy. Included are a wide range of recipes, covering all of the types of pasta imaginable. Includes many classics and some that I was exposed to for first time. Throughout the book there are some nice rustic photographs of the finished dishes.
1 part naive curiosity + 1 part inspiration from a recent trip to Milan led me to read, cover-to-cover, The Glorious Pasta of Italy by Domenica Marchetti. How exactly does one rate a cookbook? It seems fairly obvious that, unlike other books, one must go beyond the simple act of reading before feeling sufficiently qualified to judge its overall quality. I did so by cooking three dishes: gemelli with herbs and chopped olives, pappardelle alla boscaiola, and linguine with walnut pesto. These were ...more
The book is beautifully designed, with great photos of the dishes. Despite the great presentation though, the outcome of the recipes I followed didn't taste good, were time intensive to make, and came out visually unappealing. If only one of these problems were present, I could see investing a little more time with the book to see if I could uncover recipes that worked. Considering how the few recipes I tried were complete failures, I'll be retiring this book from my collection.
The author covers most, if not all, the pasta shapes and her tutorial on homemade pastas look easy to follow for the novice. Except for the soups the majority of her recipes are Abruzzese. So, if you like pasta dishes heavy on cream, cheese and mushroom s you will not be disappointed.