Obtenir un ebook gratuit THE TOP ONE HUNDRED PASTA SAUCES., by Diane Seed
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THE TOP ONE HUNDRED PASTA SAUCES., by Diane Seed
Obtenir un ebook gratuit THE TOP ONE HUNDRED PASTA SAUCES., by Diane Seed
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Détails sur le produit
Relié
Editeur : BCA (1992)
Langue : Anglais
ASIN: B000X5HE06
Dimensions du colis:
24,6 x 17,4 x 1,6 cm
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Classement des meilleures ventes d'Amazon:
1.918.493 en Livres (Voir les 100 premiers en Livres)
I like the wide variety of sauces included in the book. What I don't like are (IMHO) the somewhat condescending remarks included in some recipes, suggesting for example that if you can't get a specific variety of freshly ground cheese, you might as well not bother to use any alternative or even prepare the recipe. It's been a while since I browsed through this book, but there are similar dings relating to the specific type of pasta. To many, if not most, persons, their reference point as to what a sauce should taste like is their initial taste of that sauce. My reference for bolognese meat sauce was at a restaurant in Florence. I liked that sauce, and the Bon Apetit recipe, more than the recipe included in this book. I know the author lived and traveled extensively in Italy and based her recipes on experiences and conclusions as to what was THE "norm" or "ideal" for specific sauces or regions. I just don't appreciate having a foodie snob suggesting that hers is "the" standard. My intended result is to prepare something that tastes good, regardless of whether it is exactly how most of the locals make it, or how I think the locals should make it. Nonetheless, this is clearly a best seller and the go-to compilation of 100 different recipes. l continue to use it, in part to experience new recipes and in part to be amused at the author's side comments.
This cookbook is excellent, all of the recipies are to a tea just like my Mamas. I have a problem with most cookbooks that send you on a scavenger hunt for ingredients that you have never heard of and will never use again. Not this one. Most of the recipies only call for 3 or 4 basic ingredients that you will already have in your fridge or pantry. The only thing I found funny, but I could see how this could confuse the typical American cook, is that Italians have a very specific pasta shape/name for each sauce, but don't get hung up on trying to find Tagliatelle, just use linguine or spaghetti, substitute whatever kind of pasta you like or can easily find. Other than that try each and everyone of these you will love them and you won't have to cook all day either most don't take longer than 15 minutes to a 1/2 hour, some do but they are worth it. Enjoy! My family and I are.
I encourage you to look up the different versions of this book; paperback, hard cover, no cover and read as many of the reviews as you can to see what people have said about this lovely little volume. For the most part you'll find that this book has been part of peoples daily cooking life for ten years or more and that the people that love it best are ordinary home cooks (some lucky enough to have lived in Italy) that *know* what a prized source of recipes they have here in this unassuming package.This year I'm going on a culinary journey with this book; I've decided to focus on making recipes from two cook books in 2012 and this is one of them. So far I've read the opening chapters and read through several of the recipes. What I see so far is that the ingredients are entirely manageable as in you probably have four out of five ingredients at home already. The second thing is that they don't take much time or fancy techniques. From the little bit I've read now and from the forecast of the reviews *I* read, I'm very excited to learn to make authentic homemade Italian pasta dishes from Diane Seed.I'll be updating this review as I go along and try the recipes.
I've owned this book for many years and it's kind of falling apart so I was glad I could easily pick up a used copy using Amazon Marketplace. The Linguine al Tonno e Pomodoro was exactly like a dish I enjoyed more than once in a tiny restaurant in Lucca, and I was thrilled to return home from that trip and find it (as yet untried) in this book. The recipes use both Euro and U.S. measurements, and only the best ingredients.
Don't expect a book of just sauce recipes It book is an Italian recipe book of regional dishes and the sauces that they are made with. It is interesting and gives a history of the dishes. Cant wait to try some out.!
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