Betty Crocker's Passion For Pasta
Author: Betty Crocker Editors
With pasta, the possibilities are almost endless, from simple and cozy to elegant and sophisticated. It's something the whole family will eat, from toddlers to teenagers, and it's often quicker to make than waiting for the delivery man. With a food this versatile, it's just about impossible to go wrong! The only problem? Finding enough great pasta recipes! With Betty Crocker's New Pasta Cookbook, your pasta problems are solved -- easily, deliciously, and with an extra helping of creativity. Of course you'll find the classics here, such as spaghetti and meatballs -- and so much more. Enjoy an entire chapter devoted to fabulous lasagnas, rush to Pasta in a Pinch for dinners in 20 minutes -- or less& mdash; and sample new pasta twists, such as Fettuccine Carbonara with Prosciutto and Zucchini. Looking for low-fat fare? There's an entire chapter, with appealing choices such as Chicken Penne a la Marengo and Teriyaki Mushroom Noodles. Ready to move beyond tuna noodle casserole? Venture into the chapter on soups, stews and casseroles, for hearty meals -- Rigatoni Pizza Stew, Santa Fe Chicken-Tortellini Casserole, or Seafood Stew with Orzo. Want some cool ideas for pasta salads? Enjoy an entire chapter of salad recipes. And then there's entertaining -- pasta's the ticket! Treat your guests to Pasta Bundles with Chevre, Harvest Torte or Capellini with Lobster. Finally, learn how to make your own sauces -- even your own fresh pasta! Everything you'll ever want is right here -- terrific recipes, a great glossary, easy photographs to identify the many types of pasta, wonderful photographs of the recipes serving suggestions, and the scoop on ingredients. So put the water on to boil -- it'spasta tonight!
Book about: One Kind of Freedom or Enterprise Security
How to Cook Italian
Author: Giuliano Hazan
Few understand how to cook great Italian food in America like Giuliano Hazan. A master teacher in his own right -- Giuliano is the son of the authority on Italian cooking, Marcella Hazan -- he knows exactly what home cooks want and need: delicious, easy, and often quick-to- prepare authentic Italian meals made with readily available ingredients. How to Cook Italian is Hazan's masterwork, the culmination of twenty years of teaching experience, and a perfect follow-up to his previous two highly successful books, Every Night Italian and The Classic Pasta Cookbook.
Hazan covers the basics of Italian cooking, including perfectly cooking pasta, sautиing vegetables, making quick pan sauces, and braising meats until they are fork tender. He guides you every step of the way -- from what you need (usually just a sautи pan and a pot) and what you don't (expensive, fancy equipment) to how to shop and stock the pantry, refrigerator, and freezer for easy, fantastic meals throughout the week. Over 225 clear and concise recipes reflect the way Americans grocery-shop, cook, and eat. Preparation time and total time from start to finish are listed for each dish. Recipes cover all aspects of the meal, from appetizers and buffet items to soups, pastas, risottos, entrees, vegetables, salads, and desserts. For quick weeknight dinners, cooks can choose from a wide variety of dishes ready in thirty minutes or less: Spaghetti Carbonara; Risotto with Rosemary; Grilled Salmon with Thyme and Parsley Sauce; Shrimp with Pistachio Sauce; Chicken Breast Fillets with Lemon; and Beef Tenderloin with Balsamic, Arugula, and Parmigiano, to name a few. When time is more plentiful, there are dishes such as Classic Bolognese Meat Sauce or Tuscan Ragщ, Pork Loin Braised in Milk, and Leek and Porcini Lasagna. To indulge your sweet tooth, try Neapolitan Lemon Trifle, Flourless Chocolate Cake, and Grandma's Custard Pie. Illustrated with thirty-two pages of full-color photographs of finished dishes as well as instructional line drawings throughout, this is the one Italian cookbook that today's American cooks cannot live without.Publishers Weekly
When Marcella Hazan, Giuliano Hazan's mother and the woman credited with introducing Americans to authentic Italian cooking, published her first cookbook in 1973, Americans had little access to good olive oil and real Parmigiano-Reggiano cheese. Times certainly have changed, and this work reflects that in a section on ingredients that calls for items such as bottarga and imported San Marzano tomatoes. But Giuliano's recipes don't differ much from his mother's or those found in the many other general Italian cookbooks, and that's the flaw in this completely competent, utterly unsurprising primer. It's perfect for absolute Italian beginners still looking for recipes for Pasta e Fagioli and Spaghetti with Clams. Hazan, who lives in Florida, works hard to translate Italian dishes for the American marketplace, and he does a particularly good job in his chapter on fish and seafood main courses, suggesting numerous possible species for use in dishes like Red Snapper with Mussels, and Baked Cod with Tomatoes and Red Onions. A chapter on rice includes 15 different risotto recipes, but its most valuable asset is the step-by-step general instructions for making risotto. Such technique sections, especially the one on making pasta by hand, are useful, but just not hefty enough to make this volume indispensable. Photos. Agent, David Black. (Dec.) Copyright 2005 Reed Business Information.
Library Journal
Hazan, son of Marcella, the doyenne of Italian cooking, is the author of two previous titles (e.g., Italian Every Night) and a popular cooking teacher, both in the United States (he lives in Florida) and at his own school in Verona, Italy. His new book includes more than 200 recipes for favorite Italian dishes from Pasta e Fagioli to Chicken Cacciatora. There are also some "Italian-style" dishes, using classic techniques and American ingredients, such as Baked Chilean Sea Bass. Hazan includes a good illustrated introductory section on tools, techniques, and ingredients, and the recipes are thoughtfully written, accessible even to beginners. Yet many are easily found in other Italian cookbooks, and Hazan's prose style is more workmanlike than inspired. Nevertheless, this is a good basic introduction to Italian cooking. Copyright 2005 Reed Business Information.
What People Are Saying
Lidia Bastianich
"Guiliano Hazan in his new book How to Cook Italian shares with the reader the simplicity and delight of cooking a true Italian cuisine. With more than 225 recipes, techniques on how to organize a kitchen and how to shop for ingredients, this book is a must have for anyone serious about cooking Italian."
—author of Lidia's Italian Table
Tony May
"Giuliano's How to Cook Italian is the distinct result of the cooking of a family dedicated to the true flavors of the Italian table. Giuliano deals with flavors and products, the two essential ingredients to prepare and enjoy Italian food."
—San Domenico NY
Nobu Matsuhisa
"Cooks at homes across America will be infected by Giuliano's warmth and passion when they open this book, as I was when I met him over a decade ago."
—Chef Owner of Nobu, Matsuhisa, and Ubon Restaurants
Jenifer Lang
"Giuliano Hazan is as American as apple pie, and at the same time he's as Italian as torta di mele. This unique position makes him the perfect person to explain to Americans how Italians eat - why food and dining are so wonderful in Italy, and how we can recreate the experience here in the United States. Hooray! (Or should I say alй!?)"
—Cafй des Artistes, New York
Jacques Pйpin
"A thorough knowledge of his subject and an unbridled passion for Italian flavors make Giuliano Hazan's How to Cook Italian a joy and must for lovers of good cooking."
Table of Contents:
Contents
Preface
My Kitchen
Stocking the italian pantry
Basic techniques
Base Recipes
Appetizers and Buffet Items
Soups
Pasta and Pasta Sauces
Rice and Risotto
Fish and Seafood
Meats
Vegetables and Side Dishes
Salads
Desserts
Acknowledgments
Index
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