- Taschenbuch: 224 Seiten
- Verlag: Random House; Auflage: Reissue (18. April 1995)
- Sprache: Englisch
- ISBN-10: 0679755365
- ISBN-13: 978-0679755364
- Größe und/oder Gewicht: 18,2 x 1,5 x 23,1 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 1.176.521 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Chez Panisse Pasta, Pizza, Calzone (Chez Panisse Cookbook Library) (Englisch) Taschenbuch – 18. April 1995
Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.
Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.
Alice Waters' classically inspired yet original cuisine has made her famous "Chez Panisse" restaurant in Berkeley, California, the talk of food experts around the world. In these recipes for pasta, pizza and calzone (a turnover pizza with the filling enclosed), she uses the freshest and best seasonal ingredients. This book contains recipes with a strong Mediterranean flavour. Ingredients include radicchio, anchovies, leeks, pancetta, goat cheese, aubergine and mozzarella, and doughs are made from black and red pepper and saffron. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Der Verlag über das Buch
"These recipes are fun to read..." -- M.F.K. Fisher
"After reading Alice Water's new book, I'm ready to proclaim her a culinary oracle. She dazzles me -- the things she does with garden-fresh ingredients, the unexpected and wonderful results she obtains. This is a glorious book by a great chef." -- Paula Wolfert
Alice Waters, whom Craig Claiborne has called "that great American rarity, a deservedly celebrated native-born chef," gives us here the extraordinary pastas, pizzas and calzones that she serves in her famous Chez Panisse restaurant, in Berkeley, California. Based on the freshest and best seasonal ingredients, every page is bursting with flavor and unexpected combinations. Inspired as much by Provence as by Italy, these recipes reveal Chez Panisse's strong Mediterranean affinities, not only in the choice of ingredients, but also in the combinations that make them so tantalizing. Chez Panisse Pasta, Pizza, & Calzone will send cooks from the garden to the kitchen, rejoicing in the bount! y of nature and in miraculous transformations of fresh, beautiful ingredients into tantalizing meals.
"These recipes are fun to read, a good combination of the tried and true and the extra-sensory perception that is almost a trademark of Alice's cooking. I especially like having the four seasonal sections in which the accent is on what is fresh then. The fruits and herbs and everything else that goes on the table are of that one special time in the year." -- M.F.K. Fisher
"Pizza? What an odd, ordinary thing for one of America's most respected establishments to put on the menu. When the pizza came and I tasted it, I saw what Alice Waters was about: the ordinary made extraordinary by the use of fine unusual ingredients -- in this case girolles in a general creaminess, spiked with a little Parmesan and onion -- put together by a skillful and unusual taste." -- Jane Grigson
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
The pasta recipes have something to offer for all tastes and diets. A lot of the recipes here involve fish, but there are plenty that don't. There are vegetarian recipes and recipes with meat. My personal favorites are the spaghetti with meatballs, the fall pasta with spicy Italian sausage, and the winter pasta with greens, sausage, and olives. Meat here tends to play a supporting role--it's like a condiment, adding flavors but not overwhelming the other ingredients.
The recipes are presented in a straightforward fashion, with a clear list of ingredients and (what I think are) simple, clear instructions. At times, Waters assumes that you can fend for yourself a bit ("cook about five minutes, until browned" without telling you a temperature setting, for example), so parts of the instructions might be intimidating to new cooks. However, she never leaves you in the dark about anything important. At times, she does use some "advanced" culinary language--like "chiffonade"--but this is rare and these terms are easy to look up on the internet or in other cookbooks. I don't think there's anything in the book that isn't accessible to all levels of cooks. Just be aware that the recipes assume that the reader is not afraid of cooking.
This is probably my most-used Chez Panisse book, and I think anyone interested in learning new ways to approach pasta should enjoy it.
(A little off topic: too bad the previous reviewer resents the restaurant for having changed with the times. I've had fantastic meals there recently. Alice is an icon now rather than a restaurateur, but the institution still commands respect.)
Ähnliche Artikel finden
- Fremdsprachige Bücher > Kochen & Genießen > Backen > Pizza
- Fremdsprachige Bücher > Kochen & Genießen > Kochen nach Zutaten > Nudeln & Pasta
- Fremdsprachige Bücher > Kochen & Genießen > Regional & International > Europäisch > Italienisch
- Fremdsprachige Bücher > Kochen & Genießen > Regional & International > USA