Overview

For hundreds of years, pasta dishes have been the family favorites that home cooks rely on regularly. The purpose of this book is to provide key instructions, skills and great recipes for authentic Italian pasta dishes. These easy-to-prepare recipes range from old favorites to personal innovations, each carefully tested by the well known Chef John Coletta. Organized in chapters such as Pasta Express, Meatless Pasta, Poultry and Meat Sauces, Seafood, Leftover Pasta, Pasta Salads, Pasta for Kids, Fresh Pasta, Baked Pasta, Filled Pasta and Pasta Desserts, Coletta provides easy access to his traditional and new recipes. Here is just a small sampling: Penne with prosciutto and asparagus Spaghettini with tomatoes and basil Linguine with salmon and tomato sauce Leftover oven-browned ziti with leeks and onions Radiatori salad with carrots and mint Rigatoni with turkey and fennel Tagliolini with fava beans Four cheeses filling Apricot ravioli with rosemary. Packed with professional tips and techniques, 250 True Italian Pasta Dishes presents pasta as it was meant to be prepared and enjoyed. AUTHOR: John Coletta is the owner and chef of Quartino, a renowned neighborhood restaurant and wine bar in downtown Chicago that offers authentic regional Italian food. Nancy Ross Ryan is a food journalist. Colour throughout

Full Product Details

9780778802211

Table of Contents

Reviews

An impressive collection of recipes, knowledge and advice from Coletta, who lets the pasta and ingredients speak for themselves.--Janet Rausa Fuller Chicago Sun-Times (11/04/2009) 2009 Top 5 Cookbook by Chicagoans/Chicago Restaurateurs Pasta books are a dime a dozen but that's no reason to ignore this contribution from Quartino chef John Coletta, who acknowledges that pasta is one of the few things home cooks can make better than most restaurants.--Mike Sula Chicago Reader (10/08/2009) Choletta and Ryan have included an abundance of recipes for many different kinds of pasta--fresh and dried, festive and every day. Most are easy to make and won't take much time to prepare, while others are more complex and time-consuming, suitable for special occasions.--Nancy Ross Ryan PMQ Pizza Magazine (10/15/2009) This book by Quartino's chef is packed with enough knowledge, tip-heavy pasta recipes to keep an Italian grandmother busy for years.--David Tamarkin and Julia Kramer Time Out Chicago (10/08/2009) [This] is an impressive collection of recipes, knowledge and advice from Coletta, who lets the pasta and ingredients speak for themselves at his River North restaurant. The book covers it all: rich, meaty dishes, filled pasta, new school salads, making pasta from scratch and pasta desserts. Coletta also includes a chapter on meatless pasta--after all, he notes, Italians have cooked this way for generations--and even one on using leftovers.--Janet Rausa Fuller Chicago Sun-Times (11/04/2009)

This book by Quartino's chef is packed with enough knowledge, tip-heavy pasta recipes to keep an Italian grandmother busy for years.--David Tamarkin and Julia Kramer Time Out Chicago (10/08/2009) Pasta books are a dime a dozen but that's no reason to ignore this contribution from Quartino chef John Coletta, who acknowledges that pasta is one of the few things home cooks can make better than most restaurants.--Mike Sula Chicago Reader (10/08/2009) 2009 Top 5 Cookbook by Chicagoans/Chicago Restaurateurs--Resto.NewCity.com (12/31/2009) Choletta and Ryan have included an abundance of recipes for many different kinds of pasta--fresh and dried, festive and every day. Most are easy to make and won't take much time to prepare, while others are more complex and time-consuming, suitable for special occasions.-- (10/15/2009) [This] is an impressive collection of recipes, knowledge and advice from Coletta, who lets the pasta and ingredients speak for themselves at his River North restaurant. The book covers it all: rich, meaty dishes, filled pasta, new school salads, making pasta from scratch and pasta desserts. Coletta also includes a chapter on meatless pasta--after all, he notes, Italians have cooked this way for generations--and even one on using leftovers.-- (11/04/2009)

An impressive collection of recipes, knowledge and advice from Coletta, who lets the pasta and ingredients speak for themselves.--Janet Rausa Fuller Chicago Sun-Times (11/04/2009)

An impressive collection of recipes, knowledge and advice from Coletta, who lets the pasta and ingredients speak for themselves. -- Janet Rausa Fuller Chicago Sun-Times (11/04/2009)

Author Information

John Coletta is the owner and chef of Quartino, a renowned neighborhood restaurant and wine bar in downtown Chicago that offers authentic regional Italian food. Nancy Ross Ryan is a food journalist.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available