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Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project

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ISBN-10: 1936941023

ISBN-13: 9781936941025

Edition: 2013

Authors: Christopher Boswell, Elena Goldblatt, Annie Schlechter

List price: $29.00
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Even if you haven’t landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable). Even the most sophisticated cooks will be intrigued by chef Christopher Boswell’s engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only…    
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Book details

List price: $29.00
Copyright year: 2013
Publisher: New York Review of Books, Incorporated, The
Publication date: 11/5/2013
Binding: Hardcover
Pages: 264
Size: 6.06" wide x 7.24" long x 0.87" tall
Weight: 1.232