{"product_id":"book-of-pasta","title":"The Book of Pasta","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAs featured in \u003ci\u003eForbes, Vanity Fair, \u003c\/i\u003eand \u003ci\u003eAppetito\u003c\/i\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA fresh collection of more than 150 authentic, exciting pasta dishes from Barilla’s famed test kitchen \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePasta has transcended its humble origins to become one of the world’s best-loved foods. This master class on Italy’s most iconic ingredient presents 150 elegant, elevated recipes tested and perfected by Barilla, the world’s leading pasta brand.  \u003c\/p\u003e\n\u003cp\u003eHome cooks will discover easy weeknight meals, impressive weekend dinners, and recipes for every occasion in between.\u003c\/p\u003e\n\u003cp\u003eThis diverse and delicious recipe collection covers seasonal, vegetable-based dishes such as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMafaldine with escarole and olives\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBavette with bagna cauda and crunchy vegetables\u003c\/em\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFusilloni with zucchini, cherry tomatoes, and salted ricotta\u003c\/em\u003e; traditional dishes, including\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eRigatoni all’amatriciana\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePenne rigate all'arrabbiata\u003c\/em\u003e; evocative Italian classics, such as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGemelli with pesto alla trapanese\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSpaghetti ai frutti di mare\u003c\/em\u003e; and intriguing original creations, such as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePapiri with Prosecco and oysters\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eConchiglie rigate with lamb and saffron ragú\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eThe book offers recipes for every taste, diet, budget, and bandwidth, with vegetarian, vegan, dairy-free, gluten-free, and nut-free options, as well as simple dishes made with five ingredients or fewer and quick meals made in thirty minutes or less.\u003c\/p\u003e\n\u003cp\u003eStylishly designed, with vivid food photography and playful pasta illustrations, the book also includes short, punchy essays on subjects ranging from the technique of making bronze-cut pasta, to the Mediterranean diet and the use of spaghetti in art and film.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipes include:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBucatini alla cacciatora; Casarecce with anchovy and wild fennel; Coquillettes with pumpkin cream; Ditalini rigati with mussels, potatoes, and saffron; Egg fettucine alla Bolognese; Farfalle with fava beans and fried bread; Four-cheese papiri; Fusilli with red radicchio and Parmigiano rinds; Gluten free vegetarian carbonara tortiglioni; Linguine with seafood and crunchy vegetables en papillote; Mezze maniche rigate with clams and chickpeas; Mini penne with arugula pesto; Orecchiette pugliese with cime di rapa; Riced linguine with dandelion, langoustine, and lemon; Rigatoni cacio e pepe; Tortiglioni with Parmigiano fondue and balsamic vinegar; Traditional sedanini timbale; Trigatelli with champignon mushrooms and thyme on a Gorgonzola fondue; Wholemeal penne rigate Mediterranean salad; Wholemeal pennette with lemon-scented vegetable pesto; and Wholemeal spaghetti with fennel and tomato pesto.\u003c\/p\u003e\n\u003cdiv class=\"heading-h3\"\u003e\u003cstrong\u003eAbout the author:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"chevron\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"product-author-accordion\" class=\"panel\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cdiv class=\"richtext\"\u003e\n\u003cp\u003e\u003cstrong\u003eAcademia Barilla\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epromotes Italian gastronomy by interacting with its key players, leveraging on pasta as the cornerstone of the Italian cuisine. They have a Culinary Centre, where people can embrace the Italian food experience and their mutual love of pasta and cooking,  expressing and sharing the values of Italian gastronomy through a network of chefs, food experts, and critics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDalcò Edizioni\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis an independent editorial factory based in Parma, Milan and New York. For more than twenty years they have specialized in food and lifestyle books.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":47516141584601,"sku":"9781838668846","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/2832\/7897\/files\/TheBookofPasta1.webp?v=1763591503","url":"https:\/\/bfnw0y-th.myshopify.com\/products\/book-of-pasta","provider":"Soirée Season","version":"1.0","type":"link"}