意大利面酱全书 The Complete Book of Pasta Sauces

基本信息

Format:Paperback / softback 256 pages, 25+ color images

Publisher:Harvard Common Press,U.S.

Imprint:Harvard Common Press,U.S.

ISBN:9780760376478

Published:18 Oct 2022

Weight:774g

Dimensions:190 x 235 x 18 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

175 种美味可口的意面酱料食谱，让意面之夜从单调到精彩，从疲惫到新鲜。每个人都喜欢意大利面，但如果每晚都用同样的方法制作，那就不是意大利面了。尤其是有孩子的家庭，会吃大量的意大利面，但却很容易陷入 "红酱困境"，一遍又一遍地吃着一种或另一种口味的意大利面酱。

作者艾伦-贝（Allan Bay）是一位居住在罗马的外籍人士，曾撰写过一些意大利畅销的烹饪书。在这本书中，贝开辟了一个巨大而大胆的意大利面酱新世界，其中一些来自经典的意大利菜谱，另一些则是他自己的杰出新作。它们有各种主料，从牛肉、鸡肉、虾、蛤蜊到洋蓟、西葫芦等美味蔬菜。

所有酱汁都易于制作，而且每种酱汁都能快速烹制。包括:

-芦笋松子酱

-肉丸烩饭 Cioppino

-意大利香蒜酱，以及六种不同的意大利香蒜酱变体

-鸡肉烩饭

-南瓜虾酱

-羊肉烩饭配牛肝菌

-罗马花椰菜酱

有一大碗一大碗适合儿童的酱汁，也有很多适合成年人的酱汁。

每道菜都有一到三个 "理想搭配 "建议，以及其他 "也适合搭配 "建议，包括不同形状的标准小麦面、鸡蛋面、玉米面、米饭等。

此外，书中还建议将各种酱汁直接浇在肉类、禽类或鱼类上--这在意大利很常见，但在其他地方却不太常见。这本创意十足的书让意大利面和意大利面酱变得非常精彩。

Turn pasta night from drab to exciting, tired to fresh, with 175 recipes for the best and yummiest pasta sauces imaginable. Everybody loves pasta-but not if it's made the same way night after night. Families with kids, especially, eat loads of pasta, but it's awfully easy to get stuck in a "red-sauce rut," eating one version or another of marinara sauce over and over again.

Enter author Allan Bay, an expat who lives in Rome who has written some of Italy's best-selling cookbooks. Bay opens up in these pages a big, bold new world of pasta sauces, some from the classic Italian repertoire, other brilliant new creations of his own. They have all sorts of main ingredients, from beef and chicken to shrimp and clams to glorious veggies from artichokes to zucchini.

All of the sauces are easy to prepare and every one cooks up fast. The Complete Book of Pasta Sauces includes: Asparagus and Pine Nut Sauce Meatball Ragout Cioppino Pesto Sauce, plus six different pesto variations Chicken Ragout Nantua Sauce with Shrimp Lamb Ragout with Porcinis Roman Cauliflower Sauce There are bowls and bowls of kid-friendly sauces and plenty of grownup sauces, too. Each recipe comes with one to three "Best On" recommendations, along with additional "Also Good On" ideas that range from different shapes of standard wheat pasta to egg noodles, polenta, rice, and more.

There are suggestions, too, for serving the various sauces directly on meats, poultry, or fish-something that is very common in Italy but less familiar elsewhere. This deliciously creative book makes pasta and pasta sauces more exciting than they've ever been before.

作者简介

艾伦-贝（Allan Bay）是一位广受欢迎、备受推崇的美食历史学家、烹饪教师、翻译家和作家，专门研究意大利的地方和民族美食。他为初学者编写的意大利烹饪系列丛书《Cuochi si Diventa》（《你能成为厨师》）在意大利常年畅销，其翻译版本遍布世界各地。他还撰写了其他 15 本备受推崇的烹饪书。他在罗马生活和写作。

Allan Bay is a tremendously popular and well-respected food historian, cooking teacher, translator, and writer who specializes in the regional and national cuisines of Italy. His series of Italian cookbooks for beginners, Cuochi si Diventa (“You Can Become a Cook”), is a perennial best-seller in Italy and in translated editions around the world. He has written fifteen other highly admired cookbooks. He lives and writes in Rome.