Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta, by Jenn Louis
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Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta, by Jenn Louis
Free Ebook Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta, by Jenn Louis
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 deeply 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 photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.
Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta, by Jenn Louis- Amazon Sales Rank: #49188 in Books
- Brand: Louis, Jenn/ Batali, Mario (FRW)/ Anderson, Ed (PHT)
- Published on: 2015-03-24
- Released on: 2015-03-24
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x .75" w x 7.50" l, 1.50 pounds
- Binding: Hardcover
- 208 pages
Review "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"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 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
About the Author 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.
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Most helpful customer reviews
46 of 51 people found the following review helpful. Unique and Extraordinary By Hunter Angler Gardener Cook This is the single best book for beginning pasta makers I have ever read, if for no other reason than it does not require a pasta machine. Almost every other book requires either months of practice rolling rough by hand with a rolling pin, or, more sanely, something like my trusty Atlas pasta maker. What Chef Louis has done is write a book that absolves you even of this expense. Her recipes require your hands, maybe a fork, a rolling pin — and if you’re fancy, a $6 garganelli and gnocchi board.Why there hasn’t been a book like this before is mystifying. By focusing on handmade shapes, gnocchi and other Italian dumplings, like the homey, Germanic canaderli of the Italian Alps, Louis, who is a chef in Portland, does two things: She lowers the bar for entry into this craft, and she teaches you skills to make pasta anywhere. Imagine, for a moment, going on vacation or visiting a friend and being able to make amazing pasta with nothing more than flour, water and maybe an egg or three. Louis’ food is simple, fulfilling and pretty. There are very few esoteric ingredients in this book, and those that appear all have “normal” substitutes: like nettles, for which you can sub in spinach.This is not a comprehensive pasta book — no spaghetti, ravioli or extruded pasta here — but as a first pasta book there is none better. Buy this book and you will learn to work magic with your hands. Master this, then move on to the machines.
23 of 25 people found the following review helpful. THANK YOU JENN LOUIS!!!!!! By John William Banchero I just want to publicly thank Jenn Louis for her stellar book about how to make the many different shaped pastas found along the length of Italy, a book of methods I've been wishing for for decades. For the last forty years I've been a cook and caterer in Italy, Sicily and the States so the Italian kitchen I really, really know. PASTA BY HAND is a MASTERPIECE of comprehension when it comes to her public being informed as how to make the different shaped fresh pastas, most of them unknown outside of Italy. Grazie Signorina per il libro, sono molto, molto contento.~ ~Gian Banchero, Berkeley, California, Palermo, Sicily, Carpeneto, Piemonte.P.S. When the book arrived I read it through at one sitting.
14 of 16 people found the following review helpful. Beautiful book. I love fresh pasta and this book ... By JLusk Beautiful book. I love fresh pasta and this book de-mystifies the process. Very readable and informative, Her research must have been an amazing experience as she travelled all Italy gathering these recipes from off the beaten path chefs. The most specialized tools you need for making great "dumplings" are your two hands.
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