面食之书 The Book of Pasta

基本信息

Format:Hardback 352 pages

Publisher:Phaidon Press Ltd

Imprint:Phaidon Press Ltd

ISBN:9781838668846

Published:22 Oct 2024

Dimensions:270 x 205 (mm)

信息仅供参考，具体请以实物为准

书籍简介

来自 Barilla 知名测试厨房的 150 多种正宗、令人兴奋的意大利面食的新鲜集合

意大利面已经超越了其卑微的起源，成为世界上受欢迎的食物之一。这个关于意大利具代表性的食材的大师班展示了 150 种优雅、高级的食谱，这些食谱均由世界前言的意大利面品牌 Barilla 测试和完善。

家庭厨师将发现简单的平日晚餐、令人印象深刻的周末晚餐以及适合各种场合的食谱。

这个多样而美味的食谱集涵盖了季节性的蔬菜菜肴，例如 Mafaldine 配菊苣和橄榄、Bavette 配 bagna cauda 和脆蔬菜，以及 Fusilloni 配西葫芦、樱桃番茄和咸味乳清干酪；传统菜肴，包括 Rigatoni amatriciana 和 Penne rigate all'arrabbiata；令人回味的意大利经典菜肴，例如 Gemelli 配 pesto alla trapanese 和 Spaghetti ai frutti di mare；以及引人入胜的原创作品，例如 Papiri 配普罗塞克和牡蛎以及 Conchiglie rigate 配羊肉和藏红花肉酱。

本书提供适合各种口味、饮食、预算和带宽的食谱，包括素食、纯素食、无奶制品、无麸质和无坚果的选择，以及用五种或更少的食材制作的简单菜肴和三十分钟或更短时间内制作的快餐。

本书设计时尚，配有生动的食物摄影和俏皮的意大利面插图，还包括简短、有力的文章，主题涵盖从制作青铜切割意大利面的技术到地中海饮食以及意大利面在艺术和电影中的使用。

食谱包括：Bucatini alla cacciatora；Casarecce 配凤尾鱼和野茴香；Coquillettes 配南瓜奶油；Ditalini rigati 配贻贝、土豆和藏红花；Egg fettucine alla Bolognese；Farfalle 配蚕豆和炸面包；四种奶酪纸伞形面；配红菊苣和帕马森干酪皮的螺旋面；无麸质素食培根蛋面；意大利细面条配海鲜和脆蔬菜纸包面；配蛤蜊和鹰嘴豆的 Mezze maniche rigate；迷你通心粉配芝麻菜香蒜酱；猫耳朵面配 cime di rapa；配蒲公英、海螯虾和柠檬的扁面条；意大利通心粉 cacio e pepe；意大利薄饼配帕马森干酪火锅和香醋；传统 sedanini timbale；Trigate 配香菇和百里香，配戈贡佐拉火锅；全麦通心粉配地中海沙拉；全麦通心粉配柠檬味蔬菜香蒜酱；全麦意大利面配茴香和番茄香蒜酱。

A fresh collection of more than 150 authentic, exciting pasta dishes from Barilla’s famed test kitchen 

Pasta has transcended its humble origins to become one of the world’s best-loved foods. This master class on Italy’s most iconic ingredient presents 150 elegant, elevated recipes tested and perfected by Barilla, the world’s leading pasta brand.  

Home cooks will discover easy weeknight meals, impressive weekend dinners, and recipes for every occasion in between.

This diverse and delicious recipe collection covers seasonal, vegetable-based dishes such as Mafaldine with escarole and olives, Bavette with bagna cauda and crunchy vegetables, and Fusilloni with zucchini, cherry tomatoes, and salted ricotta; traditional dishes, including Rigatoni all’amatriciana and Penne rigate all'arrabbiata; evocative Italian classics, such as Gemelli with pesto alla trapanese and Spaghetti ai frutti di mare; and intriguing original creations, such as Papiri with Prosecco and oysters and Conchiglie rigate with lamb and saffron ragú.

The book offers recipes for every taste, diet, budget, and bandwidth, with vegetarian, vegan, dairy-free, gluten-free, and nut-free options, as well as simple dishes made with five ingredients or fewer and quick meals made in thirty minutes or less.

Stylishly designed, with vivid food photography and playful pasta illustrations, the book also includes short, punchy essays on subjects ranging from the technique of making bronze-cut pasta, to the Mediterranean diet and the use of spaghetti in art and film.

Recipes include: Bucatini alla cacciatora; Casarecce with anchovy and wild fennel; Coquillettes with pumpkin cream; Ditalini rigati with mussels, potatoes, and saffron; Egg fettucine alla Bolognese; Farfalle with fava beans and fried bread; Four-cheese papiri; Fusilli with red radicchio and Parmigiano rinds; Gluten free vegetarian carbonara tortiglioni; Linguine with seafood and crunchy vegetables en papillote; Mezze maniche rigate with clams and chickpeas; Mini penne with arugula pesto; Orecchiette pugliese with cime di rapa; Riced linguine with dandelion, langoustine, and lemon; Rigatoni cacio e pepe; Tortiglioni with Parmigiano fondue and balsamic vinegar; Traditional sedanini timbale; Trigatelli with champignon mushrooms and thyme on a Gorgonzola fondue; Wholemeal penne rigate Mediterranean salad; Wholemeal pennette with lemon-scented vegetable pesto; and Wholemeal spaghetti with fennel and tomato pesto.

作者简介

Academia Barilla 通过与主要参与者互动来推广意大利美食，利用意大利面作为意大利美食的基石。他们有一个烹饪中心，人们可以在那里享受意大利美食体验以及对意大利面和烹饪的共同热爱，通过厨师、美食专家和评论家网络表达和分享意大利美食的价值观。

Dalcò Edizioni 是一家独立的编辑工厂，总部位于帕尔马、米兰和纽约。二十多年来，他们一直专注于食品和生活方式书籍。

Academia Barilla promotes Italian gastronomy by interacting with its key players, leveraging on pasta as the cornerstone of the Italian cuisine. They have a Culinary Centre, where people can embrace the Italian food experience and their mutual love of pasta and cooking, expressing and sharing the values of Italian gastronomy through a network of chefs, food experts, and critics.

Dalcò Edizioni is an independent editorial factory based in Parma, Milan and New York. For more than twenty years they have specialized in food and lifestyle books.