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Pasta: The Beginner's Guide, by Carlo Lai
PDF Ebook Pasta: The Beginner's Guide, by Carlo Lai
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Have a passion for pasta? From spaghetti with mushroom sauce and fettuccine bolognese to lasagna, ravioli, and gnocchi of every type, this is the indispensable guide to preparing the most-loved food on the planet.
From fresh-from-scratch noodles to sauces to delicious fillings, Pasta offers recipes that are deliciously simple with easy-to-follow instructions for cooks of all skill levels. These are authentic recipes from renowned chef Carlo Lai that will surely tempt a wide-variety of diners and are easily concocted by even the most novice of cooks. Create to-die-for spaghetti carbonara, lasagna with salmon and zucchini, meat-stuffed tortellini, gnocchi gorgonzola, and much, much more. This is dining Italian-style . . . right at home. Buon Appetito!
- Sales Rank: #897627 in Books
- Published on: 2015-02-03
- Released on: 2015-02-03
- Original language: English
- Number of items: 1
- Dimensions: 9.44" h x .68" w x 8.36" l, 1.25 pounds
- Binding: Hardcover
- 128 pages
Most helpful customer reviews
1 of 1 people found the following review helpful.
This Works...But Don't Forget Marcella Hazan and James Beard
By James Ellsworth
If you already own Chef Lai's 'Pasta For Wimps' (2005), also with photography by Moshe Cohen, you might find this book to be very similar. I've read the earlier reviews, I have had a pasta class with a chef in Italy and I have made my own pasta for years so let me be a contrarian. In a way this IS a book for beginners but it is not comprehensive enough to serve a beginner. Chef Carlo Lai makes all his dough with plenty of eggs and only uses durum semolina flour. Plenty of Italian chefs use 'Doppio Zero' ('Double 0'), a finely ground wheat flour somewhat akin to America's all-purpose flour but as fine as Wondra. In her book 'Essentials of Italian Cooking', Marcella Hazan opines that semolina is best for making dough that will be extruded into shapes and dried. She uses Doppio Zero in Italy and All-Purpose in the U.S. because she finds it easier to work with and full of (different) flavor. She includes some 117 pages of recipes in that book that are also suitable for beginners. James Beard's 'Beard on Pasta' is similarly valuable and is aimed at the American market. Both are available on Amazon. Far from all Italian pasta is made with eggs. In our class, the chef used Doppio Zero flour (I get mine by mail order from a U. S. source), water and a bit of olive oil to make an easily worked dough and then he went on to demonstrate various shapes for noodles made with it, other than by extrusion. The lesson--beginners don't start with a semolina dough...and people who are averse to using a lot of eggs can still make pasta. You would not know that from this book.
Probably I've belabored that point (sigh.)
Moving on, Carlo Lai writes with an engaging and friendly voice and photos of him by Moshe Cohen show him to be a lively, likeable person. Some of Mr. Cohen's fine photography serves an instructional purpose and the others add interest. The whole package leads one to think: yes! I can DO this, too! The book opens with photos and a brief description of the basic tools one needs to produce pasta and the sauces presented later. Unfortunately, when it comes to pans, the photo shows an enamel lined cast iron pan from a famous French firm. That will work later. Initial cooking of pasta requires a kettle that will hold plenty of water and one of those is not shown. Similarly, the colander pictured has far too few holes for rapid drainage--and I had to look carefully to note any holes at all.
Back to the dough: variations are given and they are of the type that introduces herbs, chili pepper or tomato or spinach into the basic semolina egg dough. Even beginners can color their pasta if they choose to! Next (and later), sauces are introduced and their recipes are given. None of these will tax the cooking skills of anyone who is not a rank beginner since the step by step procedures are given and are understandable. All of the sauces are very popular in Italy and America. They include Amatriciana, Bolognese (Ragu or meat sauce), Carbonara, Napolitana (a basic tomato sauce), Pesto (herbs, garlic, pignoli) and the basic Béchamel used with variations to moisten and bind lasagna dishes. My quibble here is with the chef's decision on the 'primavera' (Spring vegetables) sauce: the 'vegetables' are pretty much cherry tomatoes. I was hoping for a standard Italian version having more color and a range of textures. Cuts of pasta presented include spaghetti, fettuccini and sheets--all easily rolled on an inexpensive hand-cranked machine (provided one has a sturdy overhang on ones counter to clamp it to.) Vaccuum clamp models are 'the Devil's tool', always losing grip. Recently, I purchased and reviewed a 'mastering pasta' book on Amazon. A basic tip from that chef was that the pasta and the sauce should be simmered and stirred together until they 'became one thing.' I am of that school. Chef Lai just says toss it through (more or less.) Finally, there is a short section on one of my favorites--gnocchi! Chef Lai presents both the potato and flour variety and the 'Romana' classic that is made with semolina; not durum semolina, he says. (Readers need to look carefully in the section on ingredients to understand the difference.) The index in my e-publication advance copy did not appear to have been finalized. It works but I bet a hard copy will have a more detailed index. Buy this book for the sauces...but don't forget Marcella and James Beard. New books are not necessarily better ones.
0 of 0 people found the following review helpful.
A simple guide for the beginner
By Melissa Robinson
OK so in case you didn't know it my all time favorite food is spaghetti. I could it eat it every single day. Blame my dad...he too is a spaghetti freak. So when I saw this book available on Netgalley* I just knew I had to read it.
Right from the start this cookbook sucks you in. A great explanation at the start of the book on the different tools and ingredients you will need to make your own yummy pasta dishes. Most importantly each recipe has multiple pictures with it. I hate when I read a cookbook that doesn't show the finished product. I'm always unsure if that is how it is supposed to look. With this book you not only get to see the finished project but you get to see photos of the dish being prepared.
As the title suggests this is the perfect book for someone who is a beginner at making pasta. The recipes are not overly complicated and the instructions are clearly stated. I love that there is also a recipe that uses eggplant to replace noodles. I wish there had been a few more vegetable noodle recipes as that is a big trend now with products like the Veggetti and Spirooli that make noodles out of veggies. But I wont fault the book for that since it encourages people to make their own home made noodles.
There are at least six recipes I cannot wait to try out and make. All in all this is a great book and I would recommend it to anyone who is looking to do more of their own cooking at home.
4 1/2 stars out of 5.
*I received a free copy of this ebook from Netgalley in exchange for my honest opinion
0 of 0 people found the following review helpful.
Title: Pasta - A Beginners Guide Author: Carlo ...
By DelAnne
Title: Pasta - A Beginners Guide
Author: Carlo Lai
Published: 2-3-15
Publisher: Charlesbridge/Imagine
Pages: 128
Genre: Cookbook
Sub Genre: Food & Wine; Pasta & Noodles
ISBN: 9781623540463
Reviewer: DelAnne
Reviewed For: NetGalley
.
Even those who have never made pasta before thinking it was too much trouble and involved will find Pasta: A beginner's Guide will show you how simple it really is. There are a wide variety of skill level recipes and methods offered along with step by step instructions accompanied with instructive photographs. I found the recipes clearly written and not to complicated. This is a true keeper for your cookbook collection.
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