Simple Pasta
Pasta Made Easy. Life Made Better. [A Cookbook]
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- ¥710
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- ¥710
発行者による作品情報
A gorgeous collection of simple, tasty pasta recipes you’ll return to again and again, any night of the week, from the author of the beloved Simple Cake.
“Pasta deliciously portrayed in all its rustic elegance.”—Stanley Tucci, New York Times bestselling author of Taste: My Life Through Food
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Epicurious
In Simple Pasta, Odette Williams makes homemade pasta easy, fun, and delicious. With just three base doughs, there are endless possibilities for creating memorable, transporting meals with friends and family. Of course, if you prefer (or just need the convenience of) store-bought pasta, that’s always an option too.
Discover new favorite and beloved classics, like:
• Beet and Carrot Agnolotti with Sage-Hazelnut Butter
• Creamy Wild Mushroom Gnocchi
• Cacio e Pepe
• Carbonara
• Beef Short Rib Ragù and Pappardelle
• Zucchini and Basil Casarecce
• Wicked White Bolognese
• Crispy Italian Sausage and Broccolini Orecchiette
Peppered throughout the book are recipes for side dishes, drinks, mains, and desserts, helping anyone recreate the laid-back elegance of la dolce vita at home. Seasonal menus showcase produce at its prime, creating pasta dishes that are singular and memorable. In Simple Pasta, Odette welcomes you to experience the everyday joy of pasta with the people you love.
PUBLISHERS WEEKLY
"There's nothing a home cook can't successfully pull off, and, yes, I'm going to convince you to make your own pasta," promises Australian cook Williams (Simple Cake) in this stellar outing. She starts with a primer on staple pasta dough recipes, modern and traditional ways to roll out pasta dough, and even tips for gluten-free pasta making. An in-depth section, with helpful photographs, teaches readers how to shape their pasta, whether smaller varieties, like farfalle and orecchiette, or larger ones such as strozzapreti. Once readers have mastered the basics, Williams offers up the recipes, serving a healthy balance of pasta classics like carbonara alongside inventive fare including sweet corn and jalapeño ravioli, or skirt steak with olive gremolata and fried gnocchi. Supplementing pasta dishes are "supporting acts" that range from appetizers and salads (among them a colorful mix of heirloom tomato, basil, and olive croutons) to mixed drinks and desserts (pro tip: pair the prosecco tower with the gianduja crème brûlée). Williams's chatty anecdotes ("My daughter Opal once made a recipe for pasta vodka sauce... it was so strong that it ripped our heads off ") are just as delightful as the recipes and handy tips ("Cook the potatoes whole, in their skins, so they don't absorb too much water"). This is a must-have for pasta enthusiasts.
