America's Test Kitchen publishes award-winning cookbooks along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a very real 15,000-square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.
"If you’ve ever wanted to make your own pasta but have been too
intimidated to do it, Fresh Pasta at Home is the book to
get you across the finish line. Having used some pages from this
book myself, I can testify to how straightforward and accessible
the recipe instructions are, and I want to make pretty much every
one of them. I also really like that the book includes multiple
interchangeable sauces, including some that are super speedy to
prepare." (December 6) —Seira Wilson, Amazon Editor
“Making pasta from scratch is one of life’s elemental culinary
pleasures,” writes the team at America’s Test Kitchen in this
hearty collection. Each entry begins with a paragraph on “why this
recipe works” that delves into the history and flavor combinations
of the dish; for example, a broth enriched with shrimp shells adds
depth to a Venetian-cuisine-inspired linguine with shrimp. The
opening chapters focus on creating the pasta, with instructions for
four types of dough: egg, semolina, whole-wheat, and gluten-free
made with brown rice flour. Handy charts and lists dispense advice
on dos and don’ts and opine on such topics as which sauces pair
best with which pasta shapes. Indeed, there are some 18 different
shapes to try, from the familiar farfalle to the irregular
maltagliati, which means “badly cut.” Dinner entrées are the
centerpiece, with favorites (fettuccine Alfredo) appearing along
with more ambitious options (pappardelle with duck and chestnut
ragù). A comparatively small sampling of filled pasta includes
short rib agnolotti with hazelnuts and browned butter. A colorful
cascade of sauces constitutes the last chapter. Home cooks will
find plenty of ways to test their skills in this thorough
resource. (Dec.)" -- Publisher's Weekly
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