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James McNair's Pasta Cookbookby James Mcnair
Synopses & Reviews
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 Hot Sausage Sauce, and fiery Cajun-Style Spaghetti. Stuffed pasta dishes include Duck Lasagne, Spicy Pasta Blossoms, Stacked Goat Cheese Ravioli, and Bittersweet Chocolate Tortellini. As with all the McNair cookbooks, the basics are well covered: everything needed to make fresh, homemade pasta or shop for the best manufactured noodles, as well as tips for storing and cooking, are at the reader's fingertips. Award-winning photographer Patricia Brabant has once again focused on McNair's fanciful presentations, all shown on brilliantly glazed dishes from the Taitu collection.
With over one million books sold in this popular series James McNair's single subject cookbooks have proven to be as popular as they arebeautiful and innovative. McNair's books offer an exciting approach to both traditional and contemporary cuisine, and are the results of his collaboration with acclaimed photographer Patricia Brabant.
Check out all of James McNair's Chronicle cookbooks!
Book News Annotation:
Many of these recipes feature a melding of popular Asian and Western ingredients that adapt to either fresh or dried pasta, along with sauces that range from rich to light. McNair covers the basics: everything needed to make fresh, homemade pasta or to shop for the best manufactured noodles, as well as tips for storing and cooking. Includes photographs of each finished recipe.
Annotation c. Book News, Inc., Portland, OR (booknews.com)
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