Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition
Author: Janet Kessel Fletcher
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.
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Flavored Butters: Nuts, Dairy, Herbs, Fruits
Author: Offerico Maoz
OFFERICO MAOZ is a writer, food stylist, and consultant for gourmet magazines. He is a graduate of Tadmor, Israel's leading school of hotel, restaurant, and culinary arts. He has also been executive chef in leading Israeli restaurants, such as the Olive Leaf, as well as international venues, such as the Sugar Club in London. He lives in TelAviv, Israel.
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