As much a mindset as it is a cookbook, Back Pocket Pasta shows how a well-stocked kitchen and a few seasonal ingredients can be the driving force behind delicious, simply prepared meals. Read more...
As much a mindset as it is a cookbook, Back Pocket Pasta shows how a well-stocked kitchen and a few seasonal ingredients can be the driving force behind delicious, simply prepared meals. Pantry staples--a handful of items to help you up your dinner game--give you a head start come 6pm, so you can start cooking in your head on the way home from work. For instance, if you know that you have a tin of anchovies, a hunk of parmesan, and panko bread crumbs, you can pick up fresh kale to make Tuscan Kale -Caesar- Pasta. Or if you have capers, red pepper flakes, and a lemon, you can make Linguine with Quick Chili Oil. With genius flavor combinations, a gorgeous photograph for every recipe, and a smart guide to easy-drinking cocktails and wine, Back Pocket Pasta will inspire you to cook better meals faster.
- ISBN-13: 9780553459746
- ISBN-10: 0553459740
- Publisher: Clarkson Potter Publishers
- Publish Date: February 2017
- Page Count: 240
- Dimensions: 10.1 x 7.6 x 0.9 inches
- Shipping Weight: 2.34 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-12-05
- Reviewer: Staff
Henry, former director of special projects for Bon Appetit magazine, created #backpocketpasta on Instagram, and the high-concept hashtag became this book of pasta recipes (plus a brief Salads & Sides chapter). Back pocket refers to the handful of ingredients and simple techniques required to pull together a weeknight meal. Henrys years in food media combine with her food-centric Italian family background for sophisticated, compromise-free recipes that demonstrate how good olive oil, tinned anchovies, pecorino romano, and San Marzano cheese can become convenience foods. Absorbingly chatty, personal headnotes tell the story of each recipe, touching on a familial twist such as how Henry was inspired to pasta-fy a favorite restaurant breakfast. Her introductory manifesto is an outline for success, including gratifyingly citing the importance of pasta cooking water, a resource many cooks still pour down the drain. Sensible suggestions for maintaining a well-stocked pantry and refrigerator make it easy to have supplies on hand, and her Set Up Your Station chapter includes staging a few tools in advance of the work week. (Feb.)