Pasta for All Seasons

Pasta is everyone's choice for fast, flavorful meals that are as healthy as they are satisfying. This versatile staple begs to be topped with whatever's fresh and on-hand, whether you've just come back from the farmer's market or the cupboard is bare and the pickings are slim. There's always a simple and elegant pasta dish to be made! Pasta for All Seasons has helpful suggestions and mouthwatering recipes for meals to tempt every palate. These days, many families, and almost any gathering of company, will include at least one vegetarian. Even families without vegetarians typically eat one or more meatless meals each week. Robin Robertson's vegetarian pasta dishes are surefire crowd-pleasers for vegetarians and carnivores alike. Her book is filled with brilliantly creative ideas, from a homey Autumn Harvest Lasagna or Ziti with Winter Vegetables to an elegant Fusilli with Garlic, Figs and Rosemary. With special chapters on pasta salads and pasta soups, plus expert tips on pasta cooking, this is a book to enjoy any day of the year.

More Great Italian Pasta

Pasta at its best, from every region of Italy, featuring vegetables, seafood, poultry and meat.

Carlo Middione's Traditional Pasta

Unique, for purists (no trendy hybrids or Americanizations)! 50+ recipes plus primer on making, cutting, cooking pasta; pairing it with wine and cheese. Vibrant textile, pottery color illus.

Pasta: A Passion

Imbued with all the vibrant color of the sunny Mediterranean, Pasta: A Passion is a collection of over 70 easy to prepare recipes featuring the old world food that has become a new world favorite. This boldly designed, lavishly illustrated volume includes special sections on the essential companions to pasta cooking - Parmigiano, olive oils, tomatoes - as well as recipes for such venerable sauces such as Alfredo, tomato and pesto. - This volume features full color photography for every recipe. - Spiral binding lays flat for easy use in the kitchen. NINA DREYER HENSLEY, JIM HENSLEY, AND PAUL LOWE have written three books together. Nina and Jim are freelance photographers based in Olso, Norway. Paul is a stylist working with both food and interior decoration. He is also a bimonthly columnist for the Norwegian Elle Decoration.

Pasta Fresca

LAPLACE & KLEIMAN

Mangia Pasta!

Mary Ann Esposito, Creator and Host of the PBS cooking series Ciao Italia invites you to Mangia Pasta! with an exciting and tempting selection of traditional and not-so-traditional pasta recipies. They range from delicious, easy-to-make pasta dishes just right for every day of the week to more impressive and unusual recipies that are special enough for company.

100 Great Pasta Sauces

This irresistible book presents 100 quick and easy-to-cook recipes so anyone can create a masterpiece.

Ultimate Pasta

Ultimate Pasta opens with a gallery of irresistible pasta dishes illustrated with superb close-up photography. There are pasta dishes here for every occasion and every taste, all created by international award-winning author Julia dell Crode. The easy-to-follow instructions and tasting notes, and the expertise of an author passionate about her subject, enable you to choose ingredients that hve a natural affinity with each type of pasta.

Half-Baked Gourmet: Pasta

Turn any pasta dish into a gourmet sensation. More than 200 not-quite-from-scratch recipes that can be made presto.

Joie Warner's No-Cook Pasta Sauces

Why cook if you don't have to? This brilliant new approach to pasta, written by best-selling cookbook author Joie Warner, offers 75 deliciously easy pasta sauces -- all ready in minutes without turning on a burner. These no-cook sauces are whipped up while the pasta water boils, and heated when they mingle with the linguine, fettuccine, or other steaming hot pasta. Using only a handful of vibrantly flavorful ingredients such as olives, citrus, tomatoes, capers, goat cheese, and succulent herbs, Warner shows how to turn out fantastic dishes in a matter of minutes -- no joke, no catch, we promise! Imagine such sauces as savory Puttanesca, Asian-Style Sesame with Roasted Red Peppers, Creamy Tomato and Gorgonzola, or Green Pea and Prosciutto made from scratch and ready to eat by the time the spaghetti is al dente. This is the book we've all been waiting for -- finally, a fresh take on pasta!

Vegetarian Times Lowfat and Fast Pasta

175 low-fat, meatless, and delicious recipes that can be enjoyed in 30 minutes or less.

Pasta Salad

Barbara Lauterbach, author of Potato Salad and Chicken Salad, has completed her lively salad trilogy. This time around, she's thinking inside the box--box of pasta that is. Pasta Salad offers 50 recipes for turning everyone's favorite pasta selection into salad perfection. A light and easy summer dinner or an impressive plate to pass at any gathering, pasta salad fits the bill. Tubes, twists, or bows of cool pasta, delicately dressed, embellished with crunchy snow peas or roasted asparagus, toasty nuts, juicy chicken or tender sweet lobster meat, these salads can hold their heads up in any culinary company. And with a handy visual guide to help distinguish farfalle from fusilli, tips for pairing pasta with whatever ingredients are on hand, and other salad smarts, it's goodbye deli-counter, hello Pasta Salad.

Skinny Pasta

110 quick, easy and economical recipes, from traditional Italian favorites to Asian stir fries to new American creations.

World of Pasta

Noodles, orzo, won ton--they are all pasta! Italian and Chinese noodles have conquered the world. Pasta has possibly had the most unusual trajectory of any basic food. Once a staple of the poor, it has found favor with renowned cooks, in whose hands pasta continues to take on new attributes and dimensions. Photographer Günter Beer and food stylist Patrick Jaros present pasta in all its variations: classic Italian, Asian, Eurasian crossovers, Pacific Rim, or sweet. Their recipes outline the fusion of traditional pasta dishes with numerous culinary surprises.

Pasta, Noodles & Dumplings

Unlike other cookbooks that only show photos of the finished project, each Williams-Sonoma Mastering title, with more than 300 full-color photographs, takes you through every stage of a recipe from mise en place to garnishing. You see what every step should look like, feel like, and taste like so clearly it's as though a master chef is standing right next to you. The special Troubleshooting tips not only show you where and how things can go wrong--with detailed photos and explanations--but how to fix those problems without having to start all over again. The all-new recipes in Hors D'Oeuvres; Soups & Stews; Pasta, Noodles & Dumplings; and Beef & Veal were developed specifically for the Mastering series. Unique among cookbooks, each title teaches cooks to master basic techniques and recipes and then shows how to build on the basics with the more complex variations. For example, you will learn the techniques of roasting, sauteing, grilling, and braising; how to make the perfect chicken stock; and how to integrate thise basics to create dishes as tantalizing and as varied as Veal Chops with Lemon and Sage or Chateaubriand with Bearnaise Sauce. Destined to become classsics, the Williams-Sonoma Mastering cookbooks will transform every reader--from novice to seasoned home cook--into a confodent, competent master of their kitchen.