The Authentic Pasta Book / Fred Plotkin.

Format:

Book

Author/Creator:

Plotkin, Fred.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Pasta).

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

318, [2] pages : illustrations ; 24 cm

Other Title:

Pasta Book

Place of Publication:

New York : Simon and Schuster, [1985]

Contents:

Introduction

Pasta and the Regional Foods of Italy

On Becoming a Pasta Cook

About Cooking Pasta

About Saucing Past

Some Thoughts on Eating Pasta

Suggestions for the Novice Pasta Cook

Types of Pasta

Recipes: Interregional; The Three Veneti: Venezia Euganea, Friuli-Venezia Giulia, and the Trentino Alto Adige; Lombardia (Lombady); Piemonte (Piedmont) and the Valle d'Aosta; Liguria; Emilia-Romagna; The Marche (Marches) and Umbria; Toscana (Tuscany); Lazio (Latium); The South: Campania, the Abruzzo (Abruzzi), Puglia (Apulia), Basilicata, and Calabria); The Islands: Sicilia (Sicily) and Sardegna (Sardinia); Vari Capricci

The Pasta Cook's Pantry. Ingredients for Pasta Cooking and Saucing; Wine; Equipment for Making, Cooking, and Eating Pasta.

Notes:

Text printed in brown.

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket with transparent protective cover retained.

ISBN:

0671509098 (cloth) :

OCLC:

11971143

Online:

Laurie Burrows Grad Collection Home Page