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SAUCES & SHAPES: Pasta the Italian Way
     June 2014 Issue; Vol. 2, No. 12                                         by Oretta Zanini  De Vita & Maureen B. Fant

 









                                                                                                      

            
Pastry Chef Winnona Herr

            
Chef Kevin Tanaka

            
June 2014 Chef's Larder

              
Chef Aaron Geister

            
Mixologist Eddie Garcia


                  
Mesquite: Why you need to
know your source


            
T. Cook's - Scottsdale, AZ


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Synopsis: Foodies West - Sauces & Shapes: Pasta the Italian Way; by Oretta Zanini De Vita and Maureen B. Fant; ISBN 978-0-393-08243-2 (hardcover); 400 pages

When Oretta Zanini De Vita and Maureen Fant published The Encyclopedia of Pasta (University of California Press, 2009) together—Zanini De Vita as historian and Fant as translator—everyone, meaning Fant, her agent and Zanini De Vita, thought a cookbook should follow. The Encyclopedia of Pasta, a reference book, was the A to Z on traditional pasta shapes, what they were made of and how they were made. The book won a James Beard Foundation award for research and scholarship. “Professional chefs were telling us they were cooking from it,” explained Fant, “trying to figure out what to do from the descriptions. Other cooks were asking for recipes.” Sauces & Shapes is their answer. The 2014 IACP Award winner for Best International Cookbook and James Beard Foundation Book Award nominee contains 150 recipes that feature sauces and pastas. Luciana Marini’s pencil drawings illustrate methods; mouthwatering color photographs intersperse the book.