面食法典:1001个食谱 The Pasta Codex: 1001 Recipes

基本信息

Format:Hardback 704 pages, 20 Color Illustrations

Publisher:Rizzoli International Publications

Imprint:Rizzoli International Publications

ISBN:9780789341600

Published:12 Sep 2023

Dimensions:248 x 178 (mm)

Pub. Country:United States

页面参数仅供参考，具体以实物为准

书籍简介

《面食法典》收录了经过30年的研究和旅行整理出来的1001份食谱，讲述了世界上广为人知夫人食物背后的历史和传统，包括各种形状和类型的意大利面和酱汁的食谱。几十年来，家庭厨师和意大利面爱好者一直渴望得到Vincenzo Buonassisi于1974年出版的意大利名著《Il Codice della Pasta》的完整英译本。现在，终于等到它了！！！

Buonassisi的这本里程碑式的作品从未有过完整的英文版本，它采用了John Alcorn的设计，代表了意大利古典美食和出版业失落的瑰宝，让新一代读者目不暇接。《面食法典》收录了全部1,001种食谱的现代译文，融合了意大利各个地区的研究成果，使用了各种面条的形状和形态--扁平的、成型的、轧制的、带馅的--以及干面和新鲜面条。世界上从未有过如此真实、详尽的面食食谱。

按配料分类--蔬菜意大利面、蔬菜和乳制品意大利面、鱼类意大利面、肉类意大利面等--每种食谱都易于使用，无需详细了解意大利历史或地理知识。这些都是来自意大利各地家庭和厨房的经典菜肴，以布纳西喜闻乐见的闲聊口吻简单介绍，没有厨师的滔滔不绝，不会混淆或冲淡对美食的真正享受。

Featuring 1,001 recipes compiled over thirty years of research and travel, The Pasta Codex relates the history and traditions behind the world's most famous food, with recipes for every shape and type of pasta and sauce. For decades, home cooks and pasta lovers have yearned for a complete English translation of Vincenzo Buonassisi's 1974 Italian masterwork, Il Codice della Pasta. At last, that wait is over.

Never before available in its complete form in English, Buonassisi's landmark work in John Alcorn's famed design represents a lost gem of classical Italian gastronomy and publishing, ready to dazzle an all-new generation. Featuring modern translations of all 1,001 recipes, The Pasta Codex incorporates research from every region of Italy and uses every noodle shape and form--flat, shaped, rolled, stuffed--and both dried and fresh pasta. There's never been a more authentic and exhaustive look at the world's favorite food.

Coded by ingredient--Pasta with Vegetables, Pasta with Vegetables and Dairy, Pasta with Fish, Pasta with Meat, and so on--each recipe is easy to use without detailed knowledge of Italian history or geography. These are classic dishes from homes and kitchens across Italy, presented plainly in Buonassisi's delightfully gossipy voice, with no chef-speak here to confuse or dilute the authentic enjoyment of good food.

作者简介

文森佐-布纳西西（Vincenzo Buonassisi，1918-2004年）出生于阿布鲁佐，曾接受律师培训，是记者、作家和美食家，他的许多关于意大利经典美食的期刊文章和书籍，尤其是1974年由Rizzoli Milan出版的代表作《Il Codice della Pasta》为人所熟知。布纳西西是所有重要烹饪或美食协会的成员，包括意大利烹饪学院，他被认为是意大利重要的烹饪大师之一。

Born in Abruzzo and trained as a lawyer, famed journalist, writer, and gastronome Vincenzo Buonassisi (1918-2004) is most remembered today for his many journal articles and books on classic Italian cuisine, especially his 1974 masterwork published by Rizzoli Milan, Il Codice della Pasta. A member of every significant culinary or gastronomic society, including the prestigious Accademia Italiana della Cucina, Buonassisi was considered one of Italy's foremost culinary authorities.