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Books for Cooks: Pasta By Hand, by Jenn Louis

Books for Cooks: Pasta By Hand, by Jenn Louis

We're big Jenn Louis fans here, and we also love homemade pasta, so when the Portland chef put out her new cookbook, Pasta By Hand, late last month, we were ecstatic. Her book delivers more than 60 hand-shaped pasta dishes, authentic to their Italian regional origins, but perfectly accessible for the home cook. She has smartly narrowed the scope of her book to focus on what she calls the "dumplings" of Italian cuisine: gnocchi, gnudi, malfatti, and the like. The result is a tantalizing tour of some of Italy's most delicious comfort food, indispensable dishes for any pasta lover.

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The Best Cookbooks for Making Fresh Pasta

Niki Achitoff-Gray the editor-in-chief at Serious Eats and a graduate of the Institute of Culinary Education. She's pretty big into oysters, offal, and most edible things.

When you hear "fresh pasta" what comes to mind? For me, it's a bowl of delicate linguine, dressed in little more than olive oil, black pepper, and Parmesan cheese. Or tender ravioli with scalloped edges and a smooth squash filling, sauced in brown butter and aromatic herbs. Maybe some precocious tortellini, bobbing in broth.

But fresh pasta is so much more than those iconic shapes: There's the candy bowl twists of caramelle and ropey rings of lorighitta ridge-spined gnocchi sardi and the pleated origami folds of culurgiones. And for each of Italy's dozens upon dozens of pasta shapes, there are variations from region to region, household to household, and season to season. The world of fresh pasta is vast and robust, impassioned and opinionated, and completely, utterly delightful. And if you like to play with your food, I can't think of a better way to do it than with pasta.

But here's the thing: pasta is also intimidating. It's technical and specific and surprisingly difficult to learn about—with a couple of exceptions (the now out-of-print Bugialli on Pasta and Beard on Pasta come to mind), reliable pasta resources are plain limited. It took me culinary school and months of crazed recipe testing to become as well-versed as I am. and I'll be the first to admit that I still have loads to learn. Fresh pasta has long been relegated to a chapter in more expansive Italian cookbooks, or more cursory online explorations (my very own writings on the subject included).

But that's starting to change. The last few years have seen a surge of comprehensive texts from dough-obsessed chefs all about pasta, which offer more detail and recipes than a broader cookbook ever could. The best of these books offer more than basic techniques and classic recipes: pasta, they emphasize, is a lens through which to think about food in the broadest possible way.

There are plenty of solid texts out there, but the following four are my very favorites: the most reliable, thorough texts on the market. Each is unique, and if you have room on your shelf for all four, you won't regret buying them all. But if you're looking to dip a toe in the pasta-making waters or up your already-solid game, I'll tell you which book will be just right for you.

The Jack of All Trades: Mastering Pasta, by Marc Vetri

I'm loathe to play favorites, but Marc Vetri's Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto may just be the perfect pasta book. If you're looking for one definitive primer on pasta-making in its myriad forms, this is it. In part that's precisely because Vetri isn't trying to be the final word on pasta. "There is no right or wrong way," he explains. "There is just the way it's been done for centuries and the way it has evolved."

This concept is a driving force behind the book, and Vetri at once embraces tradition and interrogates it. Along the way, he paints pasta-making as accessible, infinitely variable, but nonetheless scientific. There is no single perfect dough in Vetri's world—"The great thing about pasta is that it's an open book," he exclaims. "You can flavor it almost any way you like." But while he encourages you to play with different flours and seasonings to discover that versatility first-hand, Vetri also arms you with the tools and knowledge that allow for controlled, intelligent experimentation and exploration—explanations of gluten development, the role of fats, and the importance of hydration—before sending you into the fray.

What really sets Mastering Pasta apart from its fellows is its well-illustrated techniques. Superlative step-by-step photographs take the guesswork out of potentially intimidating fundamentals like mixing and kneading dough, as well as more intricate tasks like pleating teardrops of corn and cheese-stuffed culurgiones—these simply aren't projects first-timers want to take on without visual aides.

And Vetri's recipes are well worth the effort. Though you'll find plenty of classic recipes—think tagliatelle in a rich bolognese sauce, ricotta ravioli, or garganelli alla carbonara—others embrace modern twists, like branzino-stuffed ravioli in a tomato-butter sauce and pappardelle tossed in a gamey rabbit ragù with acid-sweet, juicy peaches. Better yet, take a gander at his flavored pastas the sensory experience is overwhelming, even in print. There's earthy porcini pasta smothered in a snail and mushroom ragù nutty pistachio fettucine with artichokes and smoky ropes of pimentón-spiked linguine topped with baby octopus, an Iberico ham-flavored broth, and prized Marcona almonds. For the intimidated amongst you: yes, to get perfect, attractive results on one's own may take a few tries. But in Vetri's world, trial and error is the point. His job is to give you the confidence to find out for yourself.

For Perfectionists Who Love Their Produce: Flour + Water, by Thomas McNaughton

Where Vetri's book is organized by method—sheet pasta, stuffed pasta, extruded pasta, and so forth—seasonality is the emphasis in Flour + Water: Pasta. It's hardly a surprise given the eponymous San Francisco restaurant's reputation for excellent Italian food with a focus on regional California ingredients. For the reader interested in learning new pasta-making techniques, that makes it a somewhat less practical read. But if you're interested in knowing what pasta to make for dinner after your trip to the farmers market, author and chef Thomas McNaughton's book will be right up your alley.

"In most cases," explains McNaughton, "the recipes are just base models that can—and should—be tweaked once you learn the technique." But while he encourages experimentation with ingredients and sauces, he's more conservative when he comes to his dough. There's a precision and dogma to his dough recipes that might be a little intimidating for a novice: "It's crucial to remember that whenever the pasta dough is not in plastic wrap or under a damp towel, you're in a race against time," he cautions sternly. With no proverbial pats on the back or reassurances that pasta's anyone's game, this is a book perhaps better suited to someone who's tried their hand at pasta-making before. Similarly, the photography, while gorgeous, isn't consistently informative—collages of images sometimes lose their instructive tone in favor of aesthetic appeal.

That said, the very same precision that can make McNaughton's recipes intimidating also engenders a deep sense of trust. There's little left to chance, with exceedingly clear and concise instructions. Which is a relief, because these are most certainly dishes you want to recreate: for summer, feather-light folds of triangoli stuffed with whipped burrata and mint are served in a sauce of squash blossoms, summer squash, preserved lemon, and pistachios. Fall captures squid ink strips of chitarra, tossed with sea urchin, tomatoes, squid, and Calabrian chilies in a garlicky white wine sauce. Come winter, you can feast on pappardelle with braised goat shoulder, anchovies, and kale, or oxtail lasagna fragrant with rosemary. Spring is bright, with a festive plate of beet-filled casonsei topped with baby beets and poppy seeds.

My one pet peeve? The type in this book is small. You can't glance from your countertop to a recipe and return to your place easily, and for this reason, I'd say it's better suited to armchair reading or an e-reader, where you can easily enlarge type. On the bright side, an armchair read will let you dive into and savor the headnotes and one-page vignettes scattered throughout the pages—vivid scenes from Italy, humorous lessons learned, and odes to specialized ingredients make this as much a work of creative non-fiction as it is a recipe collection.


Pasta By Hand | The New Cookbook from Chef Jenn Louis

The incredibly talented Chef Jenn Louis - of Portland's Lincoln Restaurant + Sunshine Tavern - has penned an approachable cookbook on how to craft mouth-watering pasta dishes from the comfort of your own home. Pre-Order your's today and enter to win a signed copy from Chef Louis herself! To hold you over while you await the books arrival, check out Chef Louis's Gnocchi Ricci with Lamb Ragu she prepared for Bon Appetit below.

Pasta by Hand

A Collection of Regional Italian Dumplings

By Jenn Louis

With a foreword by Mario Batali

Photographs by Ed Anderson

No special equipment or ingredients are needed to form delicious, beautiful pasta shapes with your own two hands, from simple, good ingredients. Pasta by Hand contains more than 65 recipes for homemade pasta dough and instructions on how to shape it into small orbs, cups, twists, shells, noodles, and dumplings, then sauce it for a satisfying, flavorful dish any pasta aficionado will love.

Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with rich, satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli, as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With more than 40 shots of finished dishes and step-by-step shaping sequences, this beautifully photographed book is perfect for DIY cooks and lovers of Italian food.

Jenn Louis is chef and co-owner of Lincoln and Sunshine Tavern in Portland, Oregon. She appeared on Top Chef Masters and was named one of 2012's Best New Chefs by Food & Wine as well as being a Featured Chef with The FareTrade for their October basket.

Gnocchi Ricci | Lamb Ragu

Gnocchi Ricci

4 eggs 3 1/2 cups (plus a little extra) of Italian “00″ flour, divided into 1/2 cup and 3 cups 3 Tbsp. water 1 1/2 tsp. salt

In the bowl of a standing mixer, fitted with a dough hook, combine 3 cups flour, salt and eggs. Set a timer for 8 minutes and mix on medium speed. After 2 minutes dough should be shaggy. Add 2 tablespoons water. Dough should come together and become cohesive and elastic. Pat dough out into a disk about 5 inches in diameter.

In a small bowl, mix the remaining 1 tablespoon water with remaining flour. This should make a pliable paste. Pat pliable paste into a thin disc and lay on top of the disc of dough. Gather up sides and, by hand, knead together until the dough and paste are smooth and cohesive. Wrap in plastic and set aside at room temperature to rest for 1 hour.

After 1 hour, unwrap the dough and cut off a few ounces. Cover the remainder of the dough while forming gnocchi so that the dough does not dry out. Roll the dough into logs 1/2-inch in diameter, then cut the logs into 1/2-inch lengths. With your index and middle finger, drag the dough across your workspace. This will create an indented surface. With your hands, gently stretch out the dough to create a slightly larger and flatter surface. The finished gnocchi will be slightly curly on the edges, about 1 1/2-inches in size and flatter in the center.

To cook, simmer in seasoned boiling water until toothy, about 3 minutes, then finish by simmering in sauce.

Lamb Ragu

1/2 cup olive oil 3 ounces salumi, or cured pork, ground or chopped finely 2 pounds, 4 ounces ground lamb shoulder 1 medium yellow onion, medium diced 2 medium cloves garlic, sliced thinly 2 bay leaves 1/2 tsp. chile flakes 1/2 cup (5 ounces) tomato paste 3/4 cup red wine 10 cups chicken stock Salt and pepper pepper

In a large pot, over medium high heat, combine olive oil, salumi and lamb. Cook, stirring occasionally, until meat is cooked and the bottom of the pan has caramelization. If the bottom of the pan becomes to dark, reduce heat.

Remove meat from pan, leaving about 3 tablespoons of oil in pan. Discard excess oil. Add onion, garlic, bay leaves and chili flake to pan. Sauté over medium heat until onions are translucent, not brown. Add tomato paste and cook until the tomato caramelizes on bottom of pan. Add wine, raise heat and bring to a simmer. Using a wooden spoon, scrape up bits of caramelization from bottom of pan. When wine has almost completely evaporated add stock. Bring to a gentle simmer and add meat back to pot.

Continue to simmer gently until meat has tenderized and sauce has become rich, about 3 hours. Do not boil liquid should reduce gradually. If sauce becomes too thick, add 1/2 cup of stock to thin.


Make Pasta by Hand With Top Chef Jenn Louis’s New Book

When Top Chef Jenn Louis opened her highly acclaimed New American eatery Lincoln in 2008, she inadvertently started on a journey deep into the heart of Italian cuisine. That wasn’t her initial plan, though. Louis had the goal of making everything in-house (other than the bread), so she bought a pasta sheeter and started rolling out dough. That set her into a spiral of research that recently culminated with the release of her debut cookbook, Pasta by Hand: A Collection of Italy’s Regional Hand-Shaped Pasta.

After the pasta sheeter, Louis moved on to an extruder to make shorter shapes, like cavatelli and gnocchi. When she stumbled across a recipe for malfatti, however, she started to really think about pasta shapes and categories. She read up on pasta lunga, the long strands like spaghetti and fettuccine. She explored the short pastas, such as rigatoni, referred to as pasta corta. She then looked at stuffed pastas, including ravioli and agnolotti, called pasta ripiena. Pastine, the tiny pastas usually used in soups, came next. But when she came upon the last classification, gnocchi, Louis was perplexed. “I started the book unofficially five years ago,” says Louis. “The last category was gnocchi, and it didn’t really make sense to me, because I had all these other shapes that were like gnocchi they didn’t belong to any other category. Like malfatti — it doesn’t belong to pasta corta or pasta lunga, but it is a pasta shape and it’s more similar to gnocchi. As I started my research, I categorized them as dumplings. But there’s no category for dumplings. Then I realized all gnocchi are dumplings, but not all dumplings are gnocchi.”

This discovery led Louis to dig deep into the world of hand-shaped pasta. She went to Italy to study and ask questions. However, while she thought she found an easy way to group these dumpling-like shapes, she met resistance from chefs and home-cooks in the motherland. Many would laugh, shaking their heads, “No, no. No, dumplings are Chinese food,” she heard over and over again. All of a sudden, Louis had 25 recipes that lived under that same undefined designation they were doughy, nubby, and hearty. Some had gnocchi in the name, such as gnocchi ricci, a pressed circle that somewhat resembles orecchiette. In the south, semolina flour predominates among recipes. In the temperate center of the country, the doughs are filled with ricotta or potatoes. Others, from the northern regions of the country, are made from dried-out bread. (Winters in the Dolomites were so treacherous, locals had a hard time bringing in food, so bread was made four times a year, some of which was dried out.) “Italy is 100 years younger than the United States as a unified country, so it makes a lot of sense that much of their food isn’t categorized as national, it’s really regional,” says Louis. “So they never really thought about dumplings and all these things that are really similar with different ingredients.”

Because of this, there were no volumes, in either English or Italian, that covered the subject. Fascinated, Louis started shopping the book proposal around about three years ago. Much like the Italians who scoffed at the notion of Italian dumplings, a lot of the agents and publishers she approached didn’t get it. She was told the subject was too narrow. Finally, one picked it up.

Louis started with 25 different recipes for dumplings and expanded to 65. When she began, she knew the basics: potato gnocchi, and gnudi (the ravioli filling without the pasta). Still, she wasn’t sure how to define the category. Was she actually dealing with dumplings? Or was she on the wrong track? She called Marc Vetri and Mario Batali to ask. Both echoed the same sentiment: It’s your book, you get to define it. “I was like, ‘Oh, shit. I’m going to get torn apart when this book comes out,’ ” says Louis. “But nobody has really challenged it.”

Although Louis does not consider herself an Italian chef, the cuisine and technique came to her naturally. After graduating college and traveling around Europe, Louis returned to the States unsure of what to do next. When a friend who was working as a base-camp chef for an Outward Bound program was promoted to instructor, she urged Louis to apply for the position. She did, and she got the job. Louis quickly fell in love with all things food.

Three years later, Louis applied to culinary school in Portland. She did her time, then took an internship at one of the burgeoning farm-to-table spots in town. But rather than go down the traditional culinary route of moving from high-end kitchen to high-end kitchen, Louis opened her own catering company. With little training, Louis cooked what she felt worked and did her own research to back it up. So it makes sense that someone with such a free-spirited nature and desire to acquire knowledge would delve into such an untapped subject. “As a chef, you’re creative and you want to keep learning,” says Louis. “I just kept wanting to learn and progress my cooking. That’s one of the fun parts of our job: Take a subject, blow it up, and create more depth in your own cuisine as well. As I started looking at the subject more and more, it was just delicious. They’re just soulful and delicious. I would liken it to a book about chocolate chip cookies. There aren’t many people that are like, ‘I don’t like chocolate chip cookies.’ They’re delicious.”

Louis will be making appearances in NYC next week, with a dinner at Chefs Club by Food & Wine (275 Mulberry Street 212-941-1100) on Monday, April 27, at 7:30 p.m. and a demo at Eataly (200 Fifth Avenue) with Batali on Tuesday, April 28, at 4 p.m..

Click to the next page for Louis’s ricotta gnochetti.

Ricotta Gnochetti

In the fall, I dress these gnocchetti with sautéed squash and sage brown butter. In the winter, I serve them with a meat ragù. In the summer, it must be pesto!

480 G/2 cups whole milk ricotta cheese, homemade or store-bought
25 G/1/4 cup finely grated Parmigiano Reggiano cheese
1 egg
1 tablespoon unsalted butter, melted
Freshly grated nutmeg
125 G/ 3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting
Semolina flour for dusting
Sauce of your choice

In a large bowl, combine the ricotta cheese, Parmigiano-Reggiano cheese, egg, melted butter, and a few swipes of nutmeg. Add the all-purpose flour and mix with your hands just until combined. The dough should be slightly sticky and wet. Do not overmix, as this will make the gnocchetti tough.

Dust 30 g/ 1/4 cup all-purpose flour on the work surface, then scrape the dough from the bowl directly on top of the flour. Sprinkle the top of the dough with an additional 30 g/ 1/4 cup all-purpose flour. This will help prevent the dough from being too sticky to roll.

Line two baking sheets with parchment paper and dust with semolina flour. Cut off a chunk of dough, about 25 g/ 1/4 cup, and cover the rest with plastic wrap. On a work surface lightly dusted with all-purpose flour, use your hands to roll the chunk into a log about 1/4 inch (6 mm) in diameter. Cut the log into 1/2-inch (12-mm) pieces. Put the gnocchetti on the prepared baking sheets and shape the remaining dough. Make sure that the gnocchetti don’t touch or they will stick together.

(To store, refrigerate on the baking sheets, covered with plastic wrap, for up to 2 days, or freeze on the baking sheets and transfer to an airtight container. Use within 1 month. Do not thaw before cooking.)

Bring a large pot filled with generously salted water to a simmer over medium-high heat. Add the gnocchetti and simmer until they float to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and finish with your choice of sauce. Serve right away.


Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta

What an amazing collection of recipes, each presented with a bit of history and culture. Hand shaped pastas that you may never have heard of, I certainly found quite a few new ones for my repertoire.

I love the way it&aposs divided up into regions, and explores the different unusual (and some more well known) hand formed pastas, comparing and contrasting them. Too, I like that the author gives notes about both traditional sauces to accompany each, as well as alternates. The selection of sauces, reci What an amazing collection of recipes, each presented with a bit of history and culture. Hand shaped pastas that you may never have heard of, I certainly found quite a few new ones for my repertoire.

I love the way it's divided up into regions, and explores the different unusual (and some more well known) hand formed pastas, comparing and contrasting them. Too, I like that the author gives notes about both traditional sauces to accompany each, as well as alternates. The selection of sauces, recipes given at the end of the book, is somewhat limited and repetitive, and it might have been interesting if she'd given more generic thoughts about what sort of sauces one might consider - at the same time, anyone delving into a book this intricate is likely to be able to look at the suggestions and come up with their own alternatives with minimal effort.

Now to start in on actually trying them! . more

A very thorough book with some interesting recipes and pretty photos. The intros to the recipes were fun to read and you could see the chef took her business seriously!

My main issues with the book was a)the recipes all seemed very large and would need to be paired down and b) the recipes repeated themselves a lot, sometimes with only very minor changes— ie, a beet gnocchi recipe might show up in a different location of Italy with the only change being basically either the sauce or the fact that A very thorough book with some interesting recipes and pretty photos. The intros to the recipes were fun to read and you could see the chef took her business seriously!

My main issues with the book was a)the recipes all seemed very large and would need to be paired down and b) the recipes repeated themselves a lot, sometimes with only very minor changes— ie, a beet gnocchi recipe might show up in a different location of Italy with the only change being basically either the sauce or the fact that ricotta was added to lighten it up. C) also, while organizing by region added some interest initially, I think it confused the general ability to sort through the recipes without relying heavily on an index of some kind.


Share All sharing options for: Portland Chef Jenn Louis Defines the Italian Dumpling in 'Pasta By Hand'

Oregon chef Jenn Louis — who was named a Food & Wine Best New Chef in 2012 — combines global and Pacific Northwest influences at her Portland restaurant Lincoln. But for her first cookbook, Louis narrows her focus down to a single dish: Italian dumplings constructed sans extruder. Pasta By Hand, out March 24, features more than 60 recipes for Italian dumplings and pastas, plus the sauces and finishes that accompany each dish. In her introduction, Louis acknowledges the vexed definition of what makes a "dumpling" (there's no word for "dumpling" in Italian outside gnocchi, but while all gnocchi are dumplings, she argues, not all dumplings are gnocchi). Ultimately, Louis settles on her own definition , declaring Italian dumplings to be "carefully handcrafted nubs of dough that are poached, simmered, baked, or sautéed."

The "handmade" modifier is crucial: Pasta guru Mario Batali provides the book's forward, writing that the handmade dumpling is one of the many defenses "against the commercialization and homogenization and the subsequent or eventual loss" of old-school food traditions. The book separates each dumpling by Italian region, from Roman-style gnocchi (a recipe borrowed from prolific Seattle chef Ethan Stowell) to the spinach spatzli from the Northern Italian city of Trento Louis learned the latter from "Gianna, a wonderful home cook" she'd met during her travels to the country.

Pasta By Hand will be published by Chronicle Books and features photography by Ed Anderson. Pre-order on Amazon before its March 24 release date and grab an exclusive preview below:


The Walking Dead The Official Cookbook and Survival Guide

. Chocolate Clusters Carol's Beet and Acorn Cookies Granny's Candied Pecans
Maggie's Forkless Apple Pies Georgia . Fish Fry Dixon Deer Stew Oceanside
Fish Stew Carol's Spring Cleaning Casserole Zucchini Noodles with Tomato and
.

Author: Lauren Wilson

Publisher: Simon and Schuster

Based on AMC’s hit series, this post-apocalyptic cookbook features tips on hunting and foraging plus recipes inspired by or featured on the show. The Walking Dead: The Official Cookbook and Survival Guide details the skills and recipes you need to eat—while avoiding being eaten—should you find yourself caught in a walker apocalypse. The book features recipes for meals featured on the show, plus food and drinks inspired by key characters and locations. It also shares expert information on foraging, hunting wild game, food preservation, and outdoor cooking. Featuring familiar treats like Carl’s pudding, Carol Peletier’s baked goods, and Hershel’s spaghetti, this is the ultimate gift for fans and walker-wary survivalists alike.


Giuliano Hazan s Thirty Minute Pasta

  • Author : Giuliano Hazan
  • Publisher : Open Road Media
  • Release Date : 2012-10-23
  • Genre: Cooking
  • Pages : 176
  • ISBN 10 : 9781453287149

The author of Every Night Italian “has created a cookbook combining various types of pasta in ways that even people with little free time can enjoy” (San Francisco Chronicle). Home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 scrumptious pasta dishes that can be put together in half an hour or less. Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight supper table. Included are recipes for last-minute dishes, as well as useful advice on stocking your pasta pantry, choosing cooking equipment, and figuring out which pasta shape goes with which kind of sauce.


Semolina frascarelli (page 48)

From Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta Pasta by Hand by Jenn Louis

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Pasta, doughs & sauces Quick / easy Cooking ahead Italian Vegan Vegetarian
  • Ingredients: semolina flour
  • Accompaniments:Tomato sauce

Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta Kindle Edition

"In her pioneering new book, Jenn Louis tells us the best way to make gnocchi and all the little dumplings of Italy. She's gone to the source and rubbed floury elbows with nonnas and professional cooks alike, and then written the Italian dumpling gospel. What a delightful-and important-primer she's given us!" - Julia Della Croce, cookbook author, journalist, Forktales---

"Jenn Louis has created an instant classic. Her recipes are authentic yet accessible, but more important, she looks at Italian regional cooking in a new way: through the prism of the dumpling. Pasta by Hand shows us how a nation can come together over food in a profound way" - Andrew Zimmern, chef, author, teacher, and the host, co-creator, and co-producer of Bizarre Foods---

"Pasta by Hand is filled with simple and delicious recipes. Jenn Louis takes us on a journey that will turn any novice cook into a master of Italian gnocchi and dumplings." - April Bloomfield, award-winning chef of The Spotted Pig, The Breslin, John Dory, Salvation Taco, and Tosca Café, and author of A Girl and Her Pig---

"With passion and authenticity, Jenn Louis has captured the diversity of the regional pastas, from Trentino-Alto Adige, down to Puglia, and over to Sardinia. This book is a must-read for anyone looking to learn about true Italian food and culture." - Marc Vetri, award-winning chef of Vetri Family restaurants, and author of 3 cookbooks---

"With Pasta by Hand, Jenn Louis has given us a beautifully crafted book and a treasure trove of deeply satisfying recipes for one of our favorite foods on earth." - Christopher Hirsheimer and Melissa Hamilton, creators of Canal House Cooking--- --This text refers to the hardcover edition.


Watch the video: MasterClass Μαγειρικής. Ο Chef Λεωνίδας Κουτσόπουλος Εκπαιδεύει τους Σπουδαστές του. IEK PRAXIS (January 2022).