Pasta
Recipes from the Kitchen of the American Academy in Rome
- Paperback
264 pages
- Release Date
3 February 2014
Summary
Following in the success of Biscotti and Zuppe, both from the Rome Sustainable Food Project and The American Academy in Rome, Pasta brings the most Italian of dishes in the beautiful product that Little Bookroom readers have come to expect.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 orde…
Book Details
| ISBN-13: | 9781936941025 |
|---|---|
| ISBN-10: | 1936941023 |
| Author: | Christopher Boswell |
| Publisher: | Little Bookroom,U.S. |
| Imprint: | Little Bookroom,U.S. |
| Format: | Paperback |
| Number of Pages: | 264 |
| Edition: | Main |
| Release Date: | 3 February 2014 |
| Weight: | 566g |
| Dimensions: | 185mm x 20mm x 153mm |
You Can Find This Book In
What They're Saying
Critics Review
“A handy little book with 250 pages of pasta recipes … learn to cook pasta just as they do at the Academy”
“A handy little book with 250 pages of pasta recipes … learn to cook pasta just as they do at the Academy” Italia!
About The Author
Christopher Boswell
Christopher Boswell is the executive chef of the Rome Sustainable Food Project. He has been at the RSFP since the program was established in 2006, when he was chosen by Alice Waters to work with former RSFP executive chef, Mona Talbott. He started out as a dishwasher and a prep cook in the small gold-rush town of Jackson, California. After high school, he attended the California Culinary Academy where he received the distinguished Daniel Carlisle Walker Award for culinary excellence. He then went on to work at the restaurants Stars, Acquarello, and One Market before moving to Italy for a year to learn authentic Italian rustic cooking. Boswell then joined Chez Panisse, where he received five years of intensive training under Alice Waters and her brigade of distinguished chefs.Elena Goldblatt has always had a passion for cooking. She moved to her mother’s native Rome when she was 12 years old, and has been drawn back ever since. She graduated from Yale University in 2010 and was an intern in the Rome Sustainable Food Project kitchen in 2011. She worked for author and journalist Mark Bittman at The New York Times before returning to Rome to work with Chef Christopher Boswell on the RSFP cookbooks Pasta.
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.