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Synopsis
The author of Chronicle Books' bestselling Cold Pasta fires up pots of boiling water and pans of simmering sauces in this second volume of mouth-watering pasta recipes that reflect James McNair's internationally acclaimed style. These recipes feature a melding of popular Asian and Western flavors that adapt to either fresh or dried pastas, coupled with scrumptious sauces that range from sinfully rich to fresh and light. Here are the familiar Italian classics -- Alfredo, Carbonara, Pesto, Ragu Bolognese, and Puttanesca -- in addition to a delicious sampling of traditional Asian dishes, including Pad Thai, Mei Krob, Sobo, and Chow Mein. Also featured are several contemporary American-style pasta recipes boasting the freshest vegetables and seafoods that fit today's nutritional consciousness, each dish bursting with a flavor that belies its simple, healthy ingredients. McNair's many fans will want to try his favorite Asian Eggplant Noodles, Saffron Seafood Pasta, Sweet Onion and Ho
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About the Author
James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.
From Publishers Weekly
McNair ( Cold Pasta ) and food photographer Brabant here join forces once again to produce a book as seductive in its photographs as in its recipes. They treat pasta with heartening practicality. While explicit directions--with helpful step-by-step four-color photography--are included for making fresh pasta in a vast assortment of shapes and flavors, McNair warns that "unless you practice the art of pasta making frequently enough to master the technique . . . it is probably best to cook dried pasta." Recipes feature a number of enticing Asian dishes (Thai fried noodles and Vietnamese spring rolls), as well as European and American classics and originals--pasta primavera, avocado tomato pasta and macaroni with four cheeses. The book's only discernible defect is also its main attraction: the perfection of the food styling may frustrate cooks who attempt (unsuccessfully) to press together tricolored pasta strands or to imprint sage leaves on pasta circles.
Copyright 1990 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
- PublisherChronicle Books Llc
- Publication date1990
- ISBN 10 0877016488
- ISBN 13 9780877016489
- BindingHardcover
- Number of pages96
- Rating
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Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. Explains how to make plain and flavored pastas, and shares recipes for Eastern and Western style pasta sauces and dishes, including stuffed pastas and dessert pastas Solid binding. Please note the image in this listing is a stock photo and may not match the covers of the actual item. Book. Seller Inventory # 123667341
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