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On Top of Spaghetti... : Macaroni, Linguine, Penne, and Pasta of Every Kind
by Johanne Killeen and George Germon

Overview -

In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried-and-true dish -- pasta.

Pasta is the culinary equivalent of the little black dress.  Read more...


 
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More About On Top of Spaghetti... by Johanne Killeen; George Germon
 
 
 
Overview

In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried-and-true dish -- pasta.

Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new and old favorites such as Pasta Shells with Spicy Sausage Red Sauce, Fusilli with Roasted Red Pepper Pesto, and Spaghetti with Tomatoes, Cinnamon, and Mint. In Cucina Simpatica, Johanne and George introduced Americans to grilled pizza. With On Top of Spaghetti they will reintroduce home cooks to the joys of pasta. Classic recipes are elevated to new heights, and innovative new dishes are sure to be returned to again and again.

 
Details
  • ISBN-13: 9780060598730
  • ISBN-10: 0060598735
  • Publisher: William Morrow & Company
  • Publish Date: November 2006
  • Page Count: 264


Related Categories

Books > Cooking > Specific Ingredients - Pasta
Books > Cooking > Regional & Ethnic - Italian

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page 57.
  • Review Date: 2006-09-04
  • Reviewer: Staff

The noodle reigns supreme in this fun but singularly focused collection of recipes. Drawing from decades of experience, the James Beard Award–winning owners of Al Forno in Providence, R.I., and coauthors of Cucina Sympatica explore their favorite recipes at home and in the restaurant, including their favorite after-work treat, Midnight Spaghetti. The chapter Pasta Tips offers useful tidbits of information such as how to heat serving bowls and when and how to add grated cheese. The remainder of the book consists of the recipes, which are split up into sections by type, such as with vegetables, tomato sauce or seafood; there are also sections on fresh and various baked pasta dishes. The majority are quick and simple and feature the usual saucy suspects like capers, red pepper flakes and Parmigiano-Reggiano. Yet the authors cover a wide expanse of Italian culinary traditions, and there are some intriguing surprises, like George's Spaghetti with Raw Cucumber and Basil, and Pappardelle and Saffron-Scented Milk-Braised Chicken. Throughout, the directions are straightforward and consistent. Each dish is followed by suggestions for rounding out the meal and using leftovers—though most of these creations are unlikely to leave any behind. (Nov.)

 
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