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Title: The Il Fornaio Pasta Book by Maurizio Mazzon, Michael Lamotte ISBN: 0-8118-3016-0 Publisher: Chronicle Books Pub. Date: October, 2002 Format: Hardcover Volumes: 1 List Price(USD): $27.50 |
Average Customer Rating: 5 (2 reviews)
Rating: 5
Summary: A gourmet's delight
Comment: In The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes, Italian culinary expert Maurizio Mazzon (he is also a native of the Veneto region), offers a wealth of fine dining selections that would grace any menu and satisfy even the most discerning palate. An informative introduction is followed with a Pasta Glossary, as well as sections devoted to ingredients, equipment, classic pasta recipes, techniques for cooking perfect pasta, and advice on how pasta should be served. Then come a host of recipes drawn from every region of Italy. From Frenette con Pesto alla Genovese (Poasta Ribbons with Pesto, Green Beans, and Potatoes); to Canederli Tirolesi (A Trio of Spinach, Mushroom, and Ricotta-Pancetta Dumplings Served in Chicken Stock); to Crespelle alla Fiorentina (Delicate Fresh Crepes with a Spinach-Ricotta Filling); to Vermicelli alla Vongole (Thin Pasta Strands with Fresh Clams and Garlic-White Wine Sauce), The Il Fornaio Pasta Book is a gourmet's delight and a warmly recommended addition to any kitchen cookbook collection.
Rating: 5
Summary: Pasta to die for!
Comment: Deliciously mouth-watering pasta meals from traditional regional recipes, described in a no-nonsense way with beautiful illustrations.
Italian food is probably my favourite, but there are some novel recipes and combinations of ingredients that I haven't come across before - and my Mother-in-law is Italian - I can't wait to try 'Rotolina di Pasta all'Emiliana'.
Each region is represented, with a concise introduction on their salient features and specialties, followed by a map, and selected recipes that typify each region - but not necessarily their signature dishes - which makes a refreshing change.
The presentation is good, with one page per recipe, often with a close-up photo of the finished product on the facing page and an interesting anecdote to accompany the recipe. The wide format ensures that the book stays open at that page, without having to weight it down or break the spine (something not often considered).
Aimed at the American market it has quantities in US measures, but with a conversion table at the back, along with a list of addresses and websites to get utensils and ingredients from.
An excellent book, Maurizio's Mama would be proud of him! *****
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Title: The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen by Franco Galli ISBN: 081183297X Publisher: Chronicle Books Pub. Date: January, 2002 List Price(USD): $16.95 |
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Title: The Il Fornaio Pasta Deck by Maurizio Mazzon, Michael Lamotte ISBN: 0811838501 Publisher: Chronicle Books Pub. Date: October, 2003 List Price(USD): $14.95 |
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Title: California Pizza Kitchen Pasta, Salads, Soups, And Sides by Larry Flax, Rick Rosenfield ISBN: 0688164668 Publisher: Morrow Cookbooks Pub. Date: 02 June, 1999 List Price(USD): $22.00 |
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Title: Pizza Napoletana! by Pamela Sheldon Johns, Richard G. Jung ISBN: 1580080855 Publisher: Ten Speed Press Pub. Date: October, 1999 List Price(USD): $17.95 |
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Title: The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming ISBN: 037550429X Publisher: Random House Pub. Date: 16 October, 2001 List Price(USD): $40.00 |
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