The Four Seasons of Pasta

Simple is always best, and what can be simpler than flour and water? Put the two ingredients together and you get pasta, one of the world’s favorite foods. Food writer and culinary authority Nancy Harmon Jenkins and her daughter Sara, owner of Porsena and Porchetta restaurants in New York City, have teamed up to produce a collection of over 120 seasonal recipes for pasta, one of the world’s most versatile foods.The book opens with personal notes from each of the authors and a bit of history and information on pasta, both homemade and industrial, including the best brands available for purchase. There are clear, no fuss recipes for the basics like bechamel sauce, and chicken, fish, and vegetable broths. The authors’ concise, no fuss directions make preparation easy. There are techniques aplenty - no more worries about how to roast peppers or how to clean shellfish. An informative section on typical Italian ingredients will tell you all you need to know about tomatoes from whole and fresh, to sauce, puree, and paste. Plus there are in depth discussions of anchovies, aromatics, beans (both dried and fresh), cheeses, cured pork, olive oil, flour, and more - the Italian pantry demystified.The recipes are arranged by season, which really simplifies shopping and menu planning. Some dishes are simple. Others are more complicated. Some use dried pasta while others call for fresh. Start building your confidence with simple dishes like autumnal Tagliatelle with Gorgonzola Cream and Fresh Walnuts or summer’s Ziti with Anchovies and Tomatoes. Move on to make your own fresh pasta and before you know it, new found confidence will have you turning out filled pastas like Ravioli with Ricotta and Charred Eggplant or Chestnut Agnolotti with Brown Butter, Sage, and Fennel. Vegetarian dishes are well represented here too. Autumn’s Mushroom Lasagna with Sweet Winter Squash will leave your guests clamoring for more.There are soups aplenty. Abruzzo’s legendary Le Virtù is presented in all its fantastical glory, a mélange of vegetables, multiple pasta shapes, and pork. Robust Zuppa di Pasta e Ceci is here, and it’s just as flavorful as what your grandmother used to make. There’s the classic Pasta e Fagioli too. Who said you can’t go home again?The classic sauces of Italy are all here - from Lazio comes Pasta alla Checca - hot pasta tossed with fresh tomatoes, herbs and olive oil and herbs. How simple can it get? If you are after hearty sauces, look to Italy’s famous ragùs - duck, oxtail, rabbit, beef, mushroom, lamb, and the classic Bolognese, each served with its own unique pasta.Every flavor and every region of Italy are well represented, all in easy to follow recipes that celebrate the vibrant flavors of this beautiful and diverse country. Take this book to the market with you and make your selections as the Italians do - by purchasing what is fresh and in season. The field of Italian cookbooks is a crowded one, but make space on your bookshelf for this volume. Jenkins & Jenkins will keep food on your table all year long.

Such a labor of love between mother and daughter, bringing together the best of the two. I always love cookbooks that do more than give you the recipe and this one does not disappoint. They give you insight into the traditional "must-do" ways then, while not always agreeing, tell you why this may or may not matter. To salt or not to salt, with or without eggs, fresh or dry - the choices go on and on, one delicious recipe after another - from tried and true pasta dishes to recreations of local delicacies that really have no recipe and have been handed down generation by generation by the spoken word. Buy this book, it will not disappoint!

A Treasure, Every single page is interesting, lots of very good pictures of food you would find in an upscale restaurant. I found only one ingredient that was new to me and is easily obtainable.These recipes are exciting ,fully developed to take advantage of every ingredient...Summer having the most wonderful fresh from the garden Tomatoes and vegetables, from elegant to rustic..Exceptional tasteand enjoyment , can't say enough...

These ladies know their noodles! I love this book. I'm working my way through the winter chapter and I've made several recipes -- all work fabulously and are delicious. Lots of totally do-able recipes with easy-to-find ingredients and good substitution suggestions. Also included: a tremendous amount of useful pasta info, and details that explain why each dish is so successful.

This book, The Four Seasons of Pasta is incredible, Great recipes that we've been cooking and cooking. Can't get enough of them.This book is the perfect holiday gift for family and friends.

A lot of very good recipes for the homecook.

Many wonderful recipes!

My italian husband lovesThis book!!

I love how the recipes are sorted by season and only use ingredients that are available for that season. The few I've made so far have been a huge hit!

quick delivery, awesome book! thanks