Pasta Classica: 125 Authentic Italian Recipes

by Julia della Croce

Why cook if you don't have to? This brilliant new approach to pasta, written by best-selling cookbook author Joie Warner, offers 75 deliciously easy pasta sauces -- all ready in minutes without turning on a burner. These no-cook sauces are whipped up while the pasta water boils, and heated when they mingle with the linguine. Ferruccine, or other steaming hot pasta. Using only a handful of vibrantly flavorful ingredients such as olives, citrus, tomatoes, capers, goat cheese, and succulent herbs, Joie Warner shows how to turn out fantastic dishes in a matter of minutes -- no joke, no catch, we promise! Imagine such sauces as savory Putranesca, Asian-Style Sesame with Roasted Red Peppers, Creamy Tomato and Gorgonzola, or Green Pea and Prosciutto made from scratch and ready to use by the time the spaghetti is al dente. This is the book we've all been waiting for -- finally, a fresh take on pasta!

Genres: Cookbooks, Italian Literature, Cooking

176 pages, Paperback

First published October 1, 1987

About the author

http://www.juliadellacroce.com/biogra...

Reviews

[reveurdart · Rating 4 out of 5]

The kind of Italian cookbooks I live for: illustrated throughout (advertisements, watercolours, paintings, and some photographs), plenty of historical background and, of course, a good selection of recipes. My only gripe is the lack of photographs of the actual dishes, which is a personal preference. Other than that, this was brilliant!

[Fritz · Rating 1 out of 5]

I swear, Italo-Americans write the worst cookbooks.

They haven't got a real connection to Italy (Italo-American culture was established even before Italy was born as a nation, and they have been doing their own thing ever since) but they rabbit on and on. On top of the usual USA fare (Alfredo sauce, carbonara with onions and cream, something she insists on calling "salt pork") this is also very repetitive - the same fresh tomato sauce is presented with minimal variation about 20 times throughout the book.

[Starre Vartan · Rating 4 out of 5]

Kind of shocked how much I didn't know about pasta; loved the chapters on the history of pasta, so fascinating.

[DJ Yossarian · Rating 5 out of 5]

I've been making pasta from this book for about 20 years. There's a great selection of recipes, but what sets this book apart is the writing and research behind it. Julia della Croce provides historical and cultural background for the different types of pastas, their sauces, and the ingredients. All this is accompanied by illustrations--photos, luscious watercolors, details from paintings, old advertisements. It's a visual feast as well as a culinary one. If you love pasta, treat yourself to this book.