Pasta proves that fast food doesn't have to be takeout when you have pasta in the pantry. Each recipe is categorized according to cooking time-no-cook, quick-cook, and slow-cook-and organized by ingredient so you can select a recipe according to what's in your pantry or what's in season. Every recipe is illustrated with a sumptuous, mouth-watering photograph of the finished dish. The emphasis in on widely available ingredients, easy recipes, and time-saving tips that will have you stirring up fast, fresh, and fabulous sauces in the time it takes to boil water.

Pasta Revised

Cookbooks, Food & Wine

Treuille, Eric

DEL CONTE, Anna

Della Croce, Julia

Cooking by Ingredient

Explore new worlds of cuisine with over 150 flame-kissed, taste-intensive recipes that span the globe. No matter what the weather brings, year-round grilling is assured with indoor as well as outdoor cooking instructions for every recipe. Great ideas meet big flavors for fabulous food guaranteed to set appetites on fire. Close-up photographs illustrate simple basics and advanced skills, accompanied by fool-proof tips on timing, technique, and advance preparation.

Grilling

Erath, Birgit

Outdoor Cooking

A collection of traditional and modern Italian dishes from every corner of Italy provides step-by-step instructions to assist even the beginner cook in producing delicious and stunning results. BOMC Alt.

The Classic Italian Cookbook

Regional & International

DK Pub.

Demystifying the art of making fresh pasta, these 120 proven recipes are highlighted by an illustrated guide to authentic Italian ingredients and a glossary of useful Italian culinary terms. 35,000 first printing.

Ultimate Pasta

Reference

An illustrated guide to authentic Italian ingredients includes a glossary of Italian culinary terms, and more than 120 pasta recipes.

Pasta (DK Living)

Why cook if you don't have to? This brilliant new approach to pasta, written by best-selling cookbook author Joie Warner, offers 75 deliciously easy pasta sauces -- all ready in minutes without turning on a burner. These no-cook sauces are whipped up while the pasta water boils, and heated when they mingle with the linguine. Ferruccine, or other steaming hot pasta. Using only a handful of vibrantly flavorful ingredients such as olives, citrus, tomatoes, capers, goat cheese, and succulent herbs, Joie Warner shows how to turn out fantastic dishes in a matter of minutes -- no joke, no catch, we promise! Imagine such sauces as savory Putranesca, Asian-Style Sesame with Roasted Red Peppers, Creamy Tomato and Gorgonzola, or Green Pea and Prosciutto made from scratch and ready to use by the time the spaghetti is al dente. This is the book we've all been waiting for -- finally, a fresh take on pasta!

Pasta Classica: 125 Authentic Italian Recipes

Chronicle Books+

Much more than just Italian appetizers, antipasti are coming into their own as snacks, side dishes, and meals in themselves. Simple to prepare and easily combined, these light and savory dishes offer the unsurpassed wealth of flavor inherent in their authentic Italian ingredients: extra-virgin olive oil, aged cheeses, briny black and green olives, air-cured prosciutto, dried porcini mushrooms, and the freshest seasonal vegetables. Written by one of America's experts on Italian cooking and illustrated with enticing photographs, this collection of over 75 recipes focuses on the liveliest, most versatile part of the traditional Italian meal.

Antipasti: The Little Dishes of Italy

Main Courses & Side Dishes

Surely, the tomato - and especially mouthwatering sauces made from it - epitomizes the best of Italian cooking. In Salse di Pomodoro: Making the Great Tomato Sauces of Italy, over forty-five fabulous recipes from noted cookbook author Julia della Croce reveal just how delicious, versatile, and creative Italian tomato sauces can be. From smooth purees to chunky ragus, this terrific volume includes vegetable, meat, and seafood sauces that are as delectable on pasta as they are on other savory dishes. A simple, velvety sauce enhances a meat loaf, peps up a batch of meatballs, or transforms a poached egg. A cold, fresh tomato topping redolent of garden herbs converts a slice of toast into an appealing antipasto. Tuscan Meat Sauce with Mushrooms spread between layers of polenta makes a hearty dinner, while a tangy Tomato Sauce with Clams turns a humble risotto into an elegant entree. And what could be quicker and easier than a southern Italian-style sauce over pasta for a great last-minute meal? Whether spiced with pungent olives, heady mushrooms, peppery arugula, or sweet fragrant basil, these delectable recipes offer healthful alternatives to rich cream sauces.

Salse Di Pomodoro: Making the Great Tomato Sauces of Italy

Chronicle Books LLC.

Gnocchi with Fresh Tomato Sauce and Mozzarella. Spaghetti alla Carbonara. Penne with Seafood and Asparagus. Linguine al Pesto. These delectable pasta recipes and a host of others -- all designed for quick-and-easy preparation with store-bought dried pasta -- appear between the newly updated covers of this delightfully accessible cookbook. Everybody likes pasta, but those complex, start-from-scratch gourmet cookbooks that crowd bookstore shelves can be intimidating. Here simple pasta cooking is made both authentic and irresistibly delicious in this small treasury of Italian-inspired recipes graced with charming watercolor illustrations. Acclaimed cookbook author Julia della Croce has created an enchanting little volume that's perfect for both the beginner and the more experienced cook. Buon apetito!

The Pasta Book: Recipes in the Italian Tradition

Bargain Books are non-returnable. Most everyone is familiar with the enchanting city of Venice, but the Veneto region of Italy also lays claim to rich deltas of rice, olive groves and vineyards, fertile flatlands, and one of the most dramatic mountainscapes anywhere in the world. Naturally, this would create a wealth of cherished culinary traditions. The authentic Veneto kitchen merges its ancient heritage with humble ingredients, producing one of the most fascinating cuisines in Italy. Julia della Croce shares the origins of over 60 recipes as she takes the reader on a glorious visual and culinary tour of the Veneto. Belluno's pillow-shaped pasta stuffed with beets and sprinkled with poppyseeds reveals Austrian influences, while a meal of roasted turkey topped with pomegranate sauce is a sure indicator that it's time to celebrate the fall harvest. Handy lists of charming places to stay, local festivals and cooking classes, plus evocative photos of the food and countryside will inspire anyone to plan their next vacation to the Veneto. Until then, this beloved region is as close as the kitchen.

Veneto: Authentic Recipes from Venice and the Italian Northeast

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Books by Della Croce, Julia