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Pasta (Williams-Sonoma Kitchen Library)
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Pasta (Williams-Sonoma Kitchen Library)

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Recently added byAuntie-Nanuuq

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I've read this before, and I'm pretty sure that I own a copy. I really ? this series.

There are photos for each & every recipe & they are not that ugly unappetizing yellow/orange tint either, the paper is glossy, Instructions are easy to follow, ingredients are easy to find (you even have a choice of making your own pasta or not), and the font is easy to read. Each recipe has a short paragraph introducing the dish.

Contents include: Introduction; Equipment; Dried pasta shapes; making fresh pasta; making filled pasta; Cooking & storing pasta; 4 recipe sections; Glossary; Acknowledgements; and Index.

Recipe sections are & include:

Dried Pasta: Fettuccine w/ roasted garlic & chili; Rigatoni w/ white beans & tomatoes; Fusilli salad w/ sweet peppers & mozzarella; Linguini w/ basil sauce; Farfalle w/ walnuts & lemon zest; and Penne w/ asparagus.

Fresh Pasta: Curry flavored fettuccini; Fresh basil pappardelle; Tagliatelle w/ smoked salmon & fennel; Taglierini w/ sauteed scallops; and Fettuccine w/ shrimp & broccoli.

Filled Pasta: Chicken ravioli w/ Parmesan; Mezzelune (half moons) stuffed w/ eggplant; Tortelloni stuffed w/ herbs & potato; and Cannelloni stuffed w/ spinach & ricotta.

Molded Pasta (Casseroles which I will pass on): Baked spaghetti w/ eggplant; Linguini & shrimp tart; Rigatoni & scallop ring; and Fresh taglierini ring w/ tomato & mozzarella.

Such a lovely little book with easy to prepare recipes..... ( )
  Auntie-Nanuuq | Jan 18, 2016 |
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