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Four Seasons Pasta

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Four Seasons Pasta Cover

 

Synopses & Reviews

Publisher Comments:

In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems--authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions--a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.

Review:

"An award-winning food writer for the San Francisco Chronicle pairs pasta with seasonal vegetables in a succinct collection of recipes that should become a family standby. Focusing on fava beans in the spring, eggplant in the summer, mushrooms in the autumn and hearty greens in the winter, Fletcher (Pasta Harvest, etc.) combines time-saving techniques with solid advice about what makes good food good: fresh ingredients, prepared with care. The introduction quickly covers the basics of keeping a pantry stocked, then moves on to a comprehensive discussion of pasta itself. Inferior quality pasta is cut with Teflon dies rather than bronze ones, Fletcher explains; that's why sauce slides off cheap noodles. The best part of the book, however, is the range of its recipes. A few, like the autumn Pumpkin Ravioli with Fried Sage, take several hours to prepare and produce party-quality results. Others, like the spring Spaghetti with Asparagus, Fried Eggs, Black Pepper and Pecorino, can be made in about the time it takes to boil a pot of water. The winter Penne with Mustard Greens, Ricotta and Pecorino uses the same water to blanch the greens, boil the noodles and make a cream sauce: the results are homey and tasty. Some vegetables available in the United States have been substituted for Italian specialties: autumn Corkscrew Pasta with Brussels Sprouts, Sausage, Tomatoes and Cream is hardly traditional but fits the Italian philosophy of using fresh local ingredients. Victoria Pearson's photography rounds out the collection, focusing on the finished pasta in each photo, without extraneous garnishes. This is a cookbook that is truly helpful: simple fast recipes that expand a home cook's repertoire of consistently delicious meals." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Bestselling author Fletcher follows the harvest to create 85 seasonal recipes inspired by Italian traditions. These modern dishes exhibit a simplicity pared-down in fuss, but not in flavor--perfect for today's busy cooks.

Synopsis:

In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In "Four Seasons Pasta," bestselling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination.

Synopsis:

50 fresh inviting ways to pair pasta with peak season vegetables.

About the Author

Janet Fletcher is an award-winning food and wine writer who trained at the Culinary Institute of America and at Berkeley's celebrated Chez Panisse restaurant. She is a staff writer for the San Francisco Chronicle and author of The Cheese Course (0-8118-2541-8), Fresh from the Farmers' Market (0-8118-1393-2), and Pasta Harvest (0-8118-0567-0). She lives in Napa, California.

Victoria Pearson is a Los Angeles based photographer. Her photographs have appeared in several books including Sangria (0-8118-4290-8), Party Appetizers (0-8118-4292-4), and The Cheese Course (0-8118-2541-8).

Product Details

ISBN:
9780811839082
Author:
Pearson, Victoria
Publisher:
Chronicle Books
Photographer:
Pearson, Victoria
Author:
Pearson
Author:
Fletcher, Janet
Author:
Pearson, Victoria
Author:
Fletcher, Janet Kessel
Author:
Victoria
Author:
Chronicle Books
Location:
San Francisco
Subject:
Cookery, italian
Subject:
Cookery
Subject:
Sauces
Subject:
Cookery (pasta)
Subject:
Specific Ingredients - Pasta
Subject:
Regional & Ethnic - Italian
Subject:
Courses & Dishes - Sauces & Dressings
Subject:
Cookery (vegetables)
Subject:
Cooking and Food-Pasta and Pizza
Subject:
Pasta
Copyright:
Series Volume:
GTR-550
Publication Date:
20040431
Binding:
TRADE PAPER
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Y
Pages:
132
Dimensions:
8.02x8.82x.55 in. 1.14 lbs.
Age Level:
from 13 up to 99

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Related Subjects


Cooking and Food » Dishes and Meals » Pasta and Pizza » General
Cooking and Food » Dishes and Meals » Pasta and Pizza » Pasta
Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Regional and Ethnic » Italian
Sports and Outdoors » Sports and Fitness » Sports General

Four Seasons Pasta Used Trade Paper
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$9.50 In Stock
Product details 132 pages Chronicle Books - English 9780811839082 Reviews:
"Publishers Weekly Review" by , "An award-winning food writer for the San Francisco Chronicle pairs pasta with seasonal vegetables in a succinct collection of recipes that should become a family standby. Focusing on fava beans in the spring, eggplant in the summer, mushrooms in the autumn and hearty greens in the winter, Fletcher (Pasta Harvest, etc.) combines time-saving techniques with solid advice about what makes good food good: fresh ingredients, prepared with care. The introduction quickly covers the basics of keeping a pantry stocked, then moves on to a comprehensive discussion of pasta itself. Inferior quality pasta is cut with Teflon dies rather than bronze ones, Fletcher explains; that's why sauce slides off cheap noodles. The best part of the book, however, is the range of its recipes. A few, like the autumn Pumpkin Ravioli with Fried Sage, take several hours to prepare and produce party-quality results. Others, like the spring Spaghetti with Asparagus, Fried Eggs, Black Pepper and Pecorino, can be made in about the time it takes to boil a pot of water. The winter Penne with Mustard Greens, Ricotta and Pecorino uses the same water to blanch the greens, boil the noodles and make a cream sauce: the results are homey and tasty. Some vegetables available in the United States have been substituted for Italian specialties: autumn Corkscrew Pasta with Brussels Sprouts, Sausage, Tomatoes and Cream is hardly traditional but fits the Italian philosophy of using fresh local ingredients. Victoria Pearson's photography rounds out the collection, focusing on the finished pasta in each photo, without extraneous garnishes. This is a cookbook that is truly helpful: simple fast recipes that expand a home cook's repertoire of consistently delicious meals." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Bestselling author Fletcher follows the harvest to create 85 seasonal recipes inspired by Italian traditions. These modern dishes exhibit a simplicity pared-down in fuss, but not in flavor--perfect for today's busy cooks.
"Synopsis" by , In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In "Four Seasons Pasta," bestselling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination.
"Synopsis" by , 50 fresh inviting ways to pair pasta with peak season vegetables.
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