Pasta Improvvisata: How to Improvise in Classic Italian Style
- Binding: Hardcover
- Publisher: Scribner Book Company
- Publish date: 06/02/1999
Author and chef Erica De Mane, who has cooked at New York's Le Madri and Florent restaurants, teaches home cooks how to think differently about pasta combinations. Authoritative yet accessible, Pasta: Improvvisata is a breakthrough in both its organization and content. It includes innovative recipes for cooking pasta with vegetables (Cavatelli with morels, montasio, and arugula), fish (Monkfish soup with escarole and toasted urzo, Ravioli with scallop mousse and red pepper sauce), and meat (Veal and roasted artichoke lasagna), and encourages home cooks to improvise by varying techniques and ingredients. From understanding the basics of food chemistry to discovering the flavors of Italy and how they work together, this all-inclusive reference will enable novice and experienced chefs alike to have more fun -- and freedom -- in the kitchen than ever before.
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