Sauces and Shapes

Pasta the Italian Way

By: Oretta Zanini de Vita, Maureen B. Fant

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Hardcover | 19 November 2013 | Edition Number 1

At a Glance

Hardcover
400 Pages

Dimensions(cm)
25.5 x 20.5 x 4

Hardcover

$58.25

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The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them.

This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favourites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few.

Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity.

Cooking pasta the Italian way means:

Keep your eye on the pot, not the clock.
Respect tradition, but don't be a slave to it.
Choose a compatible pasta shape for your sauce or soup, but remember they aren't matched by computer. (And that angel hair goes with broth, not sauce.)
Use the best ingredients you can find - and you can find plenty on the Internet.
Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish.
How much salt? Don't ask, taste!

Serving and eating pasta the Italian way means:

Use a spoon for soup, not for twirling spaghetti.
Learn to twirl; never cut.
Never add too much cheese, and often add none at all.
Toss the cheese and pasta before adding the sauce.
Warm the dishes.Serve pasta alone. The salad comes after.
To be perfectly proper, use a plate, not a bowl.

The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.

Industry Reviews

"There are no better experts on the ideology of pasta-the union of a noodle and its proper condiment-than Oretta and Maureen. Sauces & Shapes contains a smart balance of history, tradition, and love. The recipes are easy enough to prepare at home but not yet ubiquitous in American kitchens. It's a work I look forward to exploring." -- Mario Batali, chef/owner of Otto, Babbo, and Del Posto Restaurants, New York "Zanini De Vita and Fant's Sauces & Shapes accomplishes the impressive feat of presenting a thoroughly Italian perspective on pasta in a package that all American cooks can use and understand. Packed with information and advice, their recipes for classic dishes are definitive." -- Mitchell Davis, executive vice president of the James Beard Foundation and author of Kitchen Sense "Sauces & Shapes is the perfect, curated Italian cookbook. If you like Italian cooking, Sauces & Shapes will become a timeless, cherished companion." -- Amanda Hesser, cofounder of Food52 and the author of The Essential New York Times Cookbook "Starred review. Picking up where the Encyclopedia of Pasta (2009) left off, this manifesto on Italian noodles is meant to provide recipes for home cooks preparing dishes in modern kitchens. While the previous work focused on cataloguing and describing Italian pasta, this book is meant to help those out outside of Italy cook like Italians." -- Publishers Weekly "A glorious selection of sauces and soups with suggestions for the pasta shapes that go best with them." -- BookPage "Spend a little time with Sauces and Shapes and instead of asking why anyone might need yet another pasta cookbook, you might find yourself wondering why you would keep all those others." -- Russ Parsons - Los Angeles Times

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