Full Product Details
Author: Missy Robbins ,
Talia Baiocchi
Publisher: Potter/Ten Speed/Harmony/Rodale
Imprint: Ten Speed Press
Dimensions:
Width: 19.70cm
, Height: 0.10cm
, Length: 26.70cm
Weight: 0.001kg
ISBN: 9781984857002
ISBN 10: 1984857002
Pages: 368
Publication Date: 26 October 2021
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Available To Order
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Reviews
Missy Robbins's immensely talented hands and mind imbue her cookbook with an amazing artistry. I can think of no other chef that is Missy's equal. She has managed the impossible-to craft an extremely user-friendly pasta encyclopedia. Any cook, be they professional or passionate amateur, will be well equipped to navigate the prolific world of pasta guided by this beautiful cookbook. It will sit by my pasta pot, ready for action. -Jonathan Waxman, chef and author of The Barbuto Cookbook This book is an honest, passionate, and pure ode to pasta in its most celebrated, simplistic, and delicious form-a reminder of how two humble ingredients can rock your world and your palate. Pasta will transport you to every region of Italy. More important, it will teach you to trust each of your senses and to instinctually feel your way through pasta making. -Athena Calderone, author of the James Beard Award-winning Cook Beautiful I've long admired Missy and her ability to create beautiful, thoughtful, and simply delicious technique-driven dishes with ease. This book is an immersion in the love of craft, storytelling, and dedication to all of that. -Kristen Kish, chef, TV personality, and author of Kristen Kish Cooking In Italy, pasta is more than a food. It is a religion. I was raised with a mother and grandmother in the kitchen rolling out egg pasta dough every day. Flipping through this book, I was reminded of their gestures and loving hands as they worked the dough into multiple shapes and forms. Missy and Talia have explored the far corners of the Italian pasta rituals through storytelling, recipes, and delicate imagery to illustrate how joyful and rewarding pasta making can be. They have captured the essence of the craft and added fine details to foster anyone's desire to master the skill. Bravissime! -Massimo Bottura, chef/owner, Osteria Francescana, Modena, Italy
Author Information
Missy Robbins is the James Beard Award-winning chef/owner of acclaimed Lilia and Misi restaurants; the co-founder of MP, a pasta and specialty foods brand; and co-founder of Grovehouse, a hospitality company. Over the course of her decades-long career, she has been profiled in a range of publications, from Vanity Fair to InStyle to the New York Times. She lives, makes pasta, and cooks in Brooklyn. Talia Baiocchi is the founder and editor in chief of PUNCH, the author of Sherry and Spritz, and a food and drink writer who lives, and works, in Brooklyn.
