Free Ebook Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project, by Christopher Boswell
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Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project, by Christopher Boswell
Free Ebook Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project, by Christopher Boswell
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About the Author
Christopher Boswell is the executive chef of the Rome Sustainable Food Project. He has been at the RSFP since the program was established in 2006, when he was chosen by Alice Waters to work with former RSFP executive chef, Mona Talbott. He started out as a dishwasher and a prep cook in the small gold-rush town of Jackson, California. After high school, he attended the California Culinary Academy where he received the distinguished Daniel Carlisle Walker Award for culinary excellence. He then went on to work at the restaurants Stars, Acquarello, and One Market before moving to Italy for a year to learn authentic Italian rustic cooking. Boswell then joined Chez Panisse, where he received five years of intensive training under Alice Waters and her brigade of distinguished chefs. Elena Goldblatt has always had a passion for cooking. She moved to her mother’s native Rome when she was 12 years old, and has been drawn back ever since. She graduated from Yale University in 2010 and was an intern in the Rome Sustainable Food Project kitchen in 2011. She worked for author and journalist Mark Bittman at The New York Times before returning to Rome to work with Chef Christopher Boswell on the RSFP cookbooks Pasta.
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Product details
Hardcover: 264 pages
Publisher: Little Bookroom; Main edition (November 5, 2013)
Language: English
ISBN-10: 1936941023
ISBN-13: 978-1936941025
Product Dimensions:
5.9 x 0.8 x 7.3 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
30 customer reviews
Amazon Best Sellers Rank:
#133,965 in Books (See Top 100 in Books)
Between this book and "Sauces and Shapes," you will be absolutely set for making any type of pasta you want. I like this book because it's a bit heavier on technique than most pasta cookbooks I've come across, and anyone who makes pasta can tell you that your technique is much more important than your recipe. The best pasta recipe in the world will get mangled when a cook who doesn't know how to put it all together. That being said, the recipes here are also delicious. I very rarely find myself needing to adjust the ratios of certain ingredients.
After taking a pasta making class in Florence, I put a few pasta books on my Christmas list. Though the others are good, this is my favorite and the most practical if learning is what you want to do. Each recipe has a brief but action-oriented paragraph with cues on when to add the pepper, why to buy canned tomatoes over tomato sauce in the off-season, etc. While the other two have great narratives and fun facts, this one is the teacher and reminds me of our chef in Florence.
I was surprised when this book first arrived how tiny it was, only about 7x6x1 inches, not my idea of a full-sized cookbook at all, but looks are deceiving. I have recently started making my own pasta and have been eagerly buying pasta books since, and this one is definitely an instant favorite. Starting with the most basic recipe, how to season your oil for the sauce, I was learning things no other book was teaching me about how to properly cook pasta and other Italian food. Every recipe in here is worth a try, just reading through the contents is enough to make you salivate. Definitely what you might call "restaurant quality" dishes, the kind of food more than worth spending money on. A great read, and an even better cooking-guide.Highly recommended.
Made my first homemade pasta noodles about 4 months before buying this book. Not coming from a family that cooked Italian food, I really only knew about spaghetti with red sauce, lasagna, and Alfredo sauce. The books starts off with a basic soffrito, then builds off of that. The recipes are great, but I often have to find substitutes for certain ingredients (same with the soups book from the same Academy).I’m not a much of a cook, but I’ve built some confidence using this book.
GOOD BOOK, BUT JUST A TIMY BIT TOO PROFESSIONALLY ORIENTED. WHERE, FOR EXAMPLE, IS ONE TO FIND FRESH STINGING NETTLES ABROAD? STILL, GLAD IT'S AUTHENTIC.
contains information about the different forms of pasta in addition to many interesting recipes.
This is a compact book containing equal amounts of authenticity and culinary wisdom. Having lived in Italy for years, I know every recipe and technique to be genuine. This is one my most prized cook books.
This is the best pasta book I have ever read because it explains the science behind the cooking and arranges the recipes in an order which demonstrates pasta cooking from the most simple recipes to the most complex. I already know a great deal about cooking pasta and still found this book extremely helpful. The recipes are authentic Italian and healthy.
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