I Love Pasta

I Love Pasta Smooth Or Ribbed, Long Or Short, Pasta Is A Machine Designed To Capture The Sauce, To Hold It, To Transport It In The Proper Quantity To The Mouth, To Define The Flavor Of The Recipe The Ribbings Increase The Surface Area, To Extend The Staying Power Of The Sour Or Sweet Notes Of The Various Seasonings The Loops Catch Small Fragments Of Flavor The Spirals Withhold And Amplify The Density Of Sauces Pasta Was Created As A Carrier Of Sauces, And There Are No Limits To It In This Marvelous Vocation And Italian Gastronomic Tradition, So Widely Varied In Its Regional And Territorial Products, Offers An Extraordinary Wealth Of Combinations, Worthy Of Being Proposed A New For An International Audience, To Respond To The Hasty And Quotidian Repetitiveness Resulting In Unchanging Cuisine Thus Was Born The Idea For A New Book On Pasta, The Fruit Of Academia Barilla S Gastronomic Experience And Of Barilla S Centuries Old Technological Competencies, To Promote 360 Knowledge About Pasta, Giving Value To The Extraordinary Variety Of The Formats Produced Today In Italy At Least 300 Combining Them In Simple And Varied Preparations, Each One Tested And Experimented With By The Chefs At Academia Barilla, Along With Text And Suggestions For Excellence In The Final Result The Volume, Large In Format And With A Carefully Designed Editorial Program, Is Structured Using The Individual Formats As The Basis It Presents Their Technical And Physical Characteristics Reports Origins Of Their Names And Brief Historical Annotations, Rich With Significance Suggests Ideal Combinations With Sauces And Seasonings And Proposes Traditional Recipes From Italian Gastronomy, Splendidly Illustrated Using Images Produced During The Preparation A Different And Original Point Of View For Discovering How Much Originality And Taste Is Hidden Behind A Plate Of Pasta I love Pasta, is so much than a Recipe collection of different pasta dishes This brilliant book shows how Pasta is made, shaped, dried packaged etc We also learn the history of the name Barilla and how the company was at one time sold to the American multinational company Grace, but in 1979 Pietro Barilla was able to regain a majority stake in the company Recipes are broken into the following categories Long Pasta, Short Pasta, Baked and Egg Pasta, Soup Pasta where we find recipes for just a few of the following dishes Bavette with Pesto and Clams, Bavette with Jumbo Shrimp, Spaghetti Carbonara, Spaghetti with Clams, Spaghetti with marinated tomato and hard ricotta, Genoa style minestrone with ditalini rigati, ditalini rigati with seafood and saffron and so many many recipes Along with the recipes there are beautifully photographs of the dishes I thought the book was really well written I enjoyed the histor
I can sum up this book in just one word YUMMMMMM Having grown up in a half Italian household Pasta has always been part of the menu This collection brings together some mouth watering recipes with the history of Barilla.Cooking Pasta for family friends is my favourite dish especially spaghetti meatballs but this book will give you so much It tells you what sauces go together with the mind blowing numbe
Anyone who knows me knows I love pasta I can eat it every day for any meal This book is a lusty dirty book for pasta lovers think pasta porn It s filled with full color photos of pasta dishes that just make you hungry It s got the history and explanation of various types shapes of pasta.While not every recipe is one that I d make, I still found myself drooling with anticipation The recipes make you dream of Italy
From my book review blog at thanks to Taunton Press for providing me with a copy of this eGalley through NetGalley Although it was provided to me at no cost, I am under no obligation to give a positive review.As I noted when I reviewed Ivan Ramen , I dearly love noodles Well, most pasta is counted in there too And what do you know, along comes a book called I Love Pasta You just know I was excited to request it and did a Snoopy Happy Dance when I was given permission to get the eGalley Hey Hey, Macaroni OK, on to the review It only takes a quick glance at the cover to see the logo by pasta giant Barilla Yes, they ultimately were responsible for putting this tome together, but in all fairness it wasn t a cover to cover marketing ploy Sure, the included recipes suggested Barilla pasta in each dish, but I don t believe anyone is under any illusion they have to use Barilla pasta, although I have always liked it The first twenty pages or so are a history of Barilla, but that s a small price to pay for the goodness that follows.First, the book does a wonderful job of explaining the history of pasta, including, one of the most fascinating aspects in my opinion, the etymological origin of each name It also discusses why different pasta shapes and textures are better with some sauces and not so much with others It was very nice reading some science behind the c
I received an arc from NetgalleyI really enjoyed this book I loved to know the history of Barilla, it s so curious to know better a big enterprise and I enjoyed the history of pasta and the etymological origin of the name of each type I liked the book divided in sections according to the type of pasta I must admit tha
This book was food porn in the most lovely of ways To me there is nothing quite like a good plate bowl of pasta The recipes are lovely in that they are both volume and weight measurements The pictures are just beautiful While there are several recipes I will never be able to cook due to my

[Epub] ➢ I Love Pasta  ➣ Academia Barilla – Jobs-in-kingston.co.uk
  • Hardcover
  • 272 pages
  • I Love Pasta
  • Academia Barilla
  • English
  • 03 August 2017
  • 9781627100878