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Pasta : a passion / Nina Dreyer Hensley, Jim Hensley and Paul Løwe.
- Format:
- Book
- Author/Creator:
- Hensley, Nina Dreyer.
- Standardized Title:
- Pasta, en lidenskap. English
- Language:
- English
- Norwegian
- Subjects (All):
- Cooking (Pasta).
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Physical Description:
- 158 pages : color illustrations ; 27 cm
- Place of Publication:
- Berkeley, Calif. : Ten Speed Press, 1999.
- Summary:
- Few Foods Rival Pasta's Elegant Diversity of Form and Astonishing Culinary Versatility. Taking Center Stage in Dishes Ranging from the Quick-and-Simple to the Simply Exquisite, Pasta's Vast Array of Shapes, Colors, and Varieties is one Reason This Old-World Food Has Become a New-World Favorite.
- Contents:
- Recipes
- Asian noodle salad 14
- Eggplant lasagna 17
- Baked pasta 19
- Cannelloni with sausage and tomatoes 20
- Fresh pasta 23
- Green cannelloni with mushrooms 26
- Hot-and-sour shrimp pasta 28
- Lobster ravioli 32
- Pasta baked in paper 35
- Pasta with meat ragu 36
- Lasagna 38
- Lasagna stacks 41
- Linguine with mussels in white wine 42
- Linguine with mussels in red sauce 44
- Linguine with Gorgonzola and prosclutto 48
- Linguine with crab 50
- Linguine tart with spinach pesto 52
- Lobster spaghetti 54
- Panzanella 57
- Pappardelle with chicken bolognese 58
- Pappardelle with wild mushrooms 61
- Pasta with mussels, shrimp, and pesto 62
- Pasta with ginger and scallops 65
- Pasta with tomato tapenade 67
- Pasta paella 70
- Pasta roll 72
- Pasta salad with shrimp and scallops 74
- Pasta salad with tomatoes and balsamic syrup 77
- Pasta salad with mozzarella and tomatoes 78
- Pasta salad with pesto 80
- Pasta with vegetables 82
- Penne alla carbonara 85
- Penne with balsamic vinegar 87
- Penne with prosciutto 88
- Penne with broccoli and green olives 90
- Penne with olive and caper tapenade 92
- Pappardelle with artichokes, sundried tomatoes, and garlic oil 95
- Penne with squash and ricottam 96
- Penne with sausage 101
- Penne with tuna 102
- Spaghetti with tomatoes and arugula 107
- Ravioli with browned sage 109
- Ravioli filled with smoked salmon 110
- Tagliatelle with shrimp and calamari 113
- Sesame noodles 114
- Spaghetti with clams in white wine sauce 117
- Spaghetti with calamari 118
- Spaghetti with shrimp and garlic 120
- Spaghetti with oregano and cherry tomatoes 123
- Spaghetti with arugula and ricotta cheese 125
- Spaghetti with lemon and basil 128
- Fresh spinach pasta 130
- Fried pasta 132
- Tagliatelle with asparagus and herbs 134
- Tagliatelle with chanterelles 136
- Tagliatelle with chicken 138
- Tagliatelle with salmon in cream sauce 141
- Tagliatelle with mushrooms 142
- Tagliatelle with walnut sauce 144
- Tortellini 147
- Tortellini with spinach and cream 148
- Sauces
- Alfredo sauce 153
- Garlic and creme fraiche sauce 153
- Garlic and olive oil sauce 153
- Pesto 155
- Tomato sauce 156
- Tuscan tomato sauce 156
- Tomato pesto 157
- Uncooked tomato sauce 157
- Vegetable sauce 158
- Marinated peppers 158
- Ingredients
- Fresh and dried pasta 11
- Herbs 12
- Parmesan cheese 31
- Garlic 47
- Tomatoes 69
- Olive oil 98
- Sait 104
- Balsamic vinegar 127.
- Notes:
- Cover title.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- ISBN:
- 1580081061
- OCLC:
- 41039961
- Online:
- Laurie Burrows Grad Collection Home Page
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