100 best Asian noodle recipes
Bill Jones and Stephen Wong.
Toronto : R. Rose, c2010.
A new culinary horizon that includes a wonderful array of noodle dishes.
Easy pasta : simple recipes for great-tasting pasta.
London ; New York : Ryland Peters & Small, 2010.
Packed with over one hundred mouthwatering recipes ranging from the classic to the contemporary Easy Pasta is sure to bring a taste of Italy to your dinner table. Learn how to make your own pasta dough and discover which sauce works best with which pasta type. If you're looking for a hearty appetizer or light lunch, take your pick from one of the Pasta Soups & Salads, with classics such as Summer Minestrone. Salads for hot, sunny days include Chicken Tonnato and Tuna, Chile, and Arugula. Meat & Poultry covers delights such as Italian Meatballs with Pasta and Pork and Lemon Ragu. Pasta and seafood always make a winning combination-have a look at the Fish & Seafood sauces section for inspiration with treats such as Herbed Tagliatelle with Shrimp Skewers. For fresh, flavor-packed combinations, turn to Vegetable & Herbs with a delicious Broccoli and Pine Nut Pesto or Portobello Mushroom Papperdelle among the options. Cheese aficionados will find delights such as Gorgonzola, Pecan, and Mascarpone sauce in the Cheese & Cream section while Spaghetti Alla Carbonara is a foolproof dinner-party pleaser. And for cooking ahead, you can't beat Pasta Bakes with tasty twists on familiar classics like Parsley and Pancetta Cannelloni. . From the bestselling "Easy" series - more than 500,000 copies sold. . Over 100 fantastic pasta recipes that are all quick and simple to make.
The complete book of pasta : the definitive guide to choosing, making and cooking your own pasta, with over 350 step-by-step recipes and over 1500 fabulous photographs
Jeni Wright.
London : Southwater, 2009.
An identification guide contains a huge range of dried and fresh pasta types and shapes, as well as the primary pasta sauce ingredients and pasta-making equipment. An enticing recipe collection presents favorite classic recipes, regional specialities and contemporary ideas, and there are recipes for every kind of pasta dish.
Pasta sfoglia : from our table to yours, more than 100 fresh, seasonal pasta dishes
Ron and Colleen Suhanosky, with Susan Simon.
Hoboken, N.J. : John Wiley & Sons, c2009.
Renowned Sfoglia restaurant reveals its pasta secrets-easily recreated in your own kitchen.Tables at Sfoglia in Manhattan and Nantucket are much sought-after by the fans of the restaurant′s authentic and delicious cuisine. Now you won′t have to wait for a table at Sfoglia. With Pasta Sfoglia, you can prepare its master recipes right in your own kitchen. Here, for the first time, chef-owners Ron and Colleen share recipes from their kitchen, enabling home cooks to make sophisticated pasta dishes with efficiency and ease. They found the perfect collaborator in cookbook author, Susan Simon, who shares their passion for all things Italian.Beautifully illustrated in full color, Pasta Sfoglia lets you Use the step-by-step instructions to create perfect pasta-the Sfoglia way Experience dishes ranging from the traditional (Nonna′s Sunday Ragu) to the new and distinctive (Goat′s Milk Cheese, Spinach, Cappellacci, Golden Raisins, Saffron Butter) Dive into the 111 rich and flavorful recipes for every kind of pasta dish-including fresh, dry, and filled pasta, dumplings, and grains Improve your preparation with tips on choosing the best ingredients with an emphasis on seasonal products, picking alternate ingredients, and information about the origin of each dish Enhance your enjoyment of the recipes through the authors′ entertaining stories of how their food and travel experiences in Italy, Nantucket, and New York inspired their recipes If you love pasta and cuisine grounded in loving traditions and uncompromised flavor, Pasta Sfoglia is the perfect collection to inspire you to bring your own traditions to the table.
Flavored pastas, while used by gourmet cooks, are also a way for the at home cook to easily put an interesting meal on the table. These tasty, colorful pastas can be found at farmer's markets, crafts fairs, specialty stores, the Internet, and even some restaurants.
Flavored pasta is available in dried form as well as fresh and in a range of shapes and sizes. It can be made using any kind of pasta dough, from egg to egg-free whole wheat.
Flavors include fairly straightforward ones, such as toasted onion or garlic parsley, but also include more complex combinations, like carrot, chives and dill, and move on to challenging combinations that get away from pasta's Italian roots and into today's fusion cuisine. There are Asian combinations, such as ginger, garlic, cilantro, cayenne and leek; Caribbean flavors incorporating fruit; and Southwestern combinations with chili peppers and different varieties of corn.
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More pasta flavors
Lemon pepper
Pumpkin spice
Curry
Whole wheat
Artichoke |
While all these flavors invite experimentation, they can also present a challenge to uncertain cooks who just want to follow a recipe. Most basic cookbooks do not include recipes that take into account an impulse purchase of squid-flavored pasta. But many suppliers also provide recipes for their products, and recipes can cover a variety of dishes: entrées, chilled salads, and even dessert.
Dark chocolate pasta underlying a sauce made from fresh blackberries or other fruit lightly sautéed in butter with a bit of sugar and a dollop of sherry makes a simple but sublime dessert.
Article by: St. Louis Public Library staff
