{"product_id":"sauces-and-shapes-hardcover-by-oretta-zanini-de-vita-maureen-b-fant","title":"Sauces and Shapes Hardcover by Oretta Zanini De Vita;Maureen B Fant","description":"\u003cbody\u003e\n                \n                    \n                        \u003ch2\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/h2\u003e\n                        \u003cul\u003e\n                            \u003cli\u003e\n\u003cstrong\u003ePublisher\u003c\/strong\u003e: \u003cb\u003eWW Norton\u003c\/b\u003e \u003cb\u003e(2013-10-15)\u003c\/b\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eLanguage\u003c\/strong\u003e: \u003cstrong\u003eEnglish\u003c\/strong\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003ePaperback\u003c\/strong\u003e: \u003cstrong\u003e400\u003c\/strong\u003e \u003cb\u003epages\u003c\/b\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eISBN-13\u003c\/strong\u003e: \u003cstrong\u003e9780393082432\u003c\/strong\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eItem Weight\u003c\/strong\u003e: \u003cstrong\u003e1213.38\u003c\/strong\u003e \u003cb\u003egrams\u003c\/b\u003e\n\u003c\/li\u003e\n                            \u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e: \u003cstrong\u003e26.04 x 21.11 x 3.3\u003c\/strong\u003e \u003cb\u003ecm\u003c\/b\u003e\n\u003c\/li\u003e\n                        \u003c\/ul\u003e\n                        \u003cbr\u003e\n                        \u003cp\u003e\u003cb\u003eWinner of the International Association of Culinary Association (IACP) Award\u003cbr\u003e\n\u003cbr\u003e\nThe indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them.\n\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few.\u003c\/p\u003e\n\u003cp\u003eAnyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity.\u003c\/p\u003e\n\u003cp\u003eCooking pasta the Italian way means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep your eye on the pot, not the clock.\u003c\/li\u003e\n\u003cli\u003eRespect tradition, but don’t be a slave to it.\u003c\/li\u003e\n\u003cli\u003eChoose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.)\u003c\/li\u003e\n\u003cli\u003eUse the best ingredients you can find—and you can find plenty on the Internet.\u003c\/li\u003e\n\u003cli\u003eResist the urge to embellish, add, or substitute. But minor variations usually enhance a dish.\u003c\/li\u003e\n\u003cli\u003eHow much salt? Don’t ask, taste!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp\u003eServing and eating pasta the Italian way means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse a spoon for soup, not for twirling spaghetti.\u003c\/li\u003e\n\u003cli\u003eLearn to twirl; never cut.\u003c\/li\u003e\n\u003cli\u003eNever add too much cheese, and often add none at all.\u003c\/li\u003e\n\u003cli\u003eToss the cheese and pasta before adding the sauce.\u003c\/li\u003e\n\u003cli\u003eWarm the dishes.Serve pasta alone. The salad comes after.\u003c\/li\u003e\n\u003cli\u003eTo be perfectly proper, use a plate, not a bowl.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp\u003eThe authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.\u003c\/p\u003e\n\n                        \u003ch3\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h3\u003e\n                        \u003cp\u003e\u003cb\u003eOretta Zanini De Vita\u003c\/b\u003e was born in Bologna, where she learned the art of pasta making as a child in a local convent school. A respected Italian culinary historian, she has written more than forty books on Italian food and its traditions, including the James Beard Award–winning \u003ci\u003eEncyclopedia of Pasta\u003c\/i\u003e (2010) and \u003ci\u003ePopes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio\u003c\/i\u003e (2013), both translated by Maureen B. Fant. She lives in Rome.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMaureen B. Fant\u003c\/b\u003e, a native of New York, is a writer and translator who came to live in Rome in 1979 believing that her future lay in classical archaeology. She now writes mostly about Italian food. She is the coauthor of \u003ci\u003eWomen’s Life in Greece and Rome\u003c\/i\u003e and \u003ci\u003eDictionary of Italian Cuisine\u003c\/i\u003e, among others. Her writing has appeared in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eGourmet\u003c\/i\u003e, and other periodicals, and she lectures on the food of Rome and ancient Rome.\u003c\/p\u003e\n                    \n                \n            \u003c\/body\u003e","brand":"Best Bookstore","offers":[{"title":"New","offer_id":46553075974305,"sku":"BBSNIJ9780393082432","price":44.65,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0525\/2084\/5473\/files\/9780393082432.jpg?v=1781725486","url":"https:\/\/www.bestbookstore.ca\/products\/sauces-and-shapes-hardcover-by-oretta-zanini-de-vita-maureen-b-fant","provider":"Best Book Store","version":"1.0","type":"link"}