Pasta
Subtitle: recipes from the kitchen of the American Academy in Rome
By: by Christopher Boswell with Elena Goldblatt ; photography by Annie Schlechter
Contributors: Goldblatt, Elena; Schlechter, Annie; Rome Sustainable Food Project; American Academy in Rome
Publisher: The Little Bookroom
Published: 2013
Language: eng
Number of pages: 261
ISBN-13: 9781936941025
Subjects: Italian Cooking; Cooking (Pasta)
Description: "Even if you haven't landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized in the way Italians think about pasta, not only as fresh or dry, but by the base of the sauces (oil-, tomato-, meat-, and vegetable). Even the most sophisticated cooks will be intrigued by Chef Chris Boswell's engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great, but unforgettable."--
Notes: "Rome Sustainable Food Project."

Includes bibliographical references and index.