Coupon
Pasta by Hand : A Collection of Italy's Regional Hand-Shaped Pasta
by Jenn Louis and Mario Batali and Ed Anderson


Overview - Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match.  Read more...

 
Hardcover
  • $25.00
  • 10% Off for Members Club Price
    $ 22.50

Add to Cart + Add to Wishlist

In Stock.

FREE Shipping for Club Members
 
> Check In-Store Availability

In-Store pricing may vary

 
 
New & Used Marketplace 16 copies from $17.78
 
eBook
Retail Price: $19.99
$13.14

Add to Cart + Add to Wishlist

Download

 
 
 

More About Pasta by Hand by Jenn Louis; Mario Batali; Ed Anderson
 
 
 
Overview
Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.

 
Details
  • ISBN-13: 9781452121888
  • ISBN-10: 1452121885
  • Publisher: Chronicle Books
  • Publish Date: March 2015
  • Page Count: 208


Related Categories

Books > Cooking > Specific Ingredients - Pasta

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-04-20
  • Reviewer: Staff

Louis, Food and Wine’s Best New Chef 2012 and a successful Pacific northwest restaurateur, offers a comprehensive, meticulously researched catalogue of authentic regional recipes for hand-shaped pasta. Louis outlines basic components of flour types, breadcrumbs, cheese, eggs, greens, and potatoes for various types of gnocchi and instructs cooks on how to hand-craft these “nubs of dough” at home to be simmered, baked, poached, or sautéed. From Abruzzo come saffron potato gnocchi in a ricotta garlic butter sauce; from Tuscany, gnocchi verdi; from Umbria, farro-based gnocchi. Along with photographs of Louis’s skillful hands at work sculpting pastas, there are discussions on technique, must-have ingredients, and tools such as scales, paddles, and ricers. Recipes give measurements in both grams and cups, and suggest sauce pairings. The luxurious sauce recipes in the last chapter are worth the price of admission alone and feature traditional ragús of lamb, rabbit, porcini, tomato, beef, and wild boar. This single-focus cookbook is written with both authority and a passion for “some of the most soulful Italian food we can eat.” (Apr.)

 
BAM Customer Reviews