Download Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta, by Jenn Louis
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Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta, by Jenn Louis
Download Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta, by Jenn Louis
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Review
"In her pioneering new book, Jenn Louis tells us the best way to make gnocchi and all the little dumplings of Italy. She's gone to the source and rubbed floury elbows with nonnas and professional cooks alike, and then written the Italian dumpling gospel. What a delightful-and important-primer she's given us!" - Julia Della Croce, cookbook author, journalist, Forktales"Pasta by Hand is filled with simple and delicious recipes. Jenn Louis takes us on a journey that will turn any novice cook into a master of Italian gnocchi and dumplings." - April Bloomfield, award-winning chef of The Spotted Pig, The Breslin, John Dory, Salvation Taco, and Tosca Café, and author of A Girl and Her Pig"Jenn Louis has created an instant classic. Her recipes are authentic yet accessible, but more important, she looks at Italian regional cooking in a new way: through the prism of the dumpling. Pasta by Hand shows us how a nation can come together over food in a profound way" - Andrew Zimmern, chef, author, teacher, and the host, co-creator, and co-producer of Bizarre Foods"With Pasta by Hand, Jenn Louis has given us a beautifully crafted book and a treasure trove of deeply satisfying recipes for one of our favorite foods on earth." - Christopher Hirsheimer and Melissa Hamilton, creators of Canal House Cooking"With passion and authenticity, Jenn Louis has captured the diversity of the regional pastas, from Trentino-Alto Adige, down to Puglia, and over to Sardinia. This book is a must-read for anyone looking to learn about true Italian food and culture." - Marc Vetri, award-winning chef of Vetri Family restaurants, and author of 3 cookbooks
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About the Author
Jenn Louis is chef and co-owner of Lincoln and Sunshine Tavern in Portland, Oregon. She appeared on Top Chef Masters and was named one of 2012's Best New Chefs by Food & Wine.
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Product details
Hardcover: 208 pages
Publisher: Chronicle Books (March 24, 2015)
Language: English
ISBN-10: 1452121885
ISBN-13: 978-1452121888
Product Dimensions:
7.5 x 0.8 x 9.5 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
65 customer reviews
Amazon Best Sellers Rank:
#181,011 in Books (See Top 100 in Books)
If you want to make spaghetti, fettuccini or any other flat pasta this book is not for you. More dumplings and gnocchi then anything else.
This is the single best book for beginning pasta makers I have ever read, if for no other reason than it does not require a pasta machine. Almost every other book requires either months of practice rolling rough by hand with a rolling pin, or, more sanely, something like my trusty Atlas pasta maker. What Chef Louis has done is write a book that absolves you even of this expense. Her recipes require your hands, maybe a fork, a rolling pin — and if you’re fancy, a $6 garganelli and gnocchi board.Why there hasn’t been a book like this before is mystifying. By focusing on handmade shapes, gnocchi and other Italian dumplings, like the homey, Germanic canaderli of the Italian Alps, Louis, who is a chef in Portland, does two things: She lowers the bar for entry into this craft, and she teaches you skills to make pasta anywhere. Imagine, for a moment, going on vacation or visiting a friend and being able to make amazing pasta with nothing more than flour, water and maybe an egg or three. Louis’ food is simple, fulfilling and pretty. There are very few esoteric ingredients in this book, and those that appear all have “normal†substitutes: like nettles, for which you can sub in spinach.This is not a comprehensive pasta book — no spaghetti, ravioli or extruded pasta here — but as a first pasta book there is none better. Buy this book and you will learn to work magic with your hands. Master this, then move on to the machines.
I received this as a Christmas gift and was very excited to flip through it. I really enjoy cooking and I particularly love cooking (and eating) pasta, so there's no mystery as to why my fiancé felt this was a good gift for me. He purchased it specifically because we do not own any pasta-making tools and are not settled down enough to purchase any at this time, so it was perfect that all the recipes are for pasta that you make by hand.Most of the recipes, however, are for gnocchi. This book should really be called, "Gnocchi By Hand." I typically enjoy noodlier pasta like linguine, fettuccine, etc. However, I have never tried gnocchi and I realize noodles require the above mentioned tools that we do not own, so I will give these a shot. I do enjoy trying new things and the recipes look great.At first glance the recipes seem very simple. I couldn't believe how few ingredients were needed for some! Then I read more closely and realized that on each page is only the recipe for the pasta itself and not the entire recipe included in each title. At the end of each pasta recipe it lists sauces that would pair well with each and references a page number in the back of the book with the recipes for the sauces. They are still relatively simple, just a little misleading at first glance.Overall I am very excited to try these recipes and see how it translates in the kitchen. It's clear that the author did a substantial amount of research.
Great book with lots of amazing sounding recipes. I just wish there was better and more visuals instructions for how to form the various pasta shapes. Leaves a lot of guessing and I ended up having to look up youtube videos to actually understand the techniques.
I just want to publicly thank Jenn Louis for her stellar book about how to make the many different shaped pastas found along the length of Italy, a book of methods I've been wishing for for decades. For the last forty years I've been a cook and caterer in Italy, Sicily and the States so the Italian kitchen I really, really know. PASTA BY HAND is a MASTERPIECE of comprehension when it comes to her public being informed as how to make the different shaped fresh pastas, most of them unknown outside of Italy. Grazie Signorina per il libro, sono molto, molto contento.~ ~Gian Banchero, Berkeley, California, Palermo, Sicily, Carpeneto, Piemonte.P.S. When the book arrived I read it through at one sitting.
Jenn Louis has written the single most important book on pasta in the past 20 years, covering the largely undocumented world of Italian “dumplings.†Beyond inspired recipes, this book opens a new chapter for adventurous pasta lovers everywhere. I’m head-over-heels in love with this book.
I don't claim to know anything about pasta but I learned a lot from this book. It wasn't what I thought it was suppose to be about but I was pleasantly surprised. It should have been called the gnocchi book. Lots of good info and recipes.
This gives you an in depth about the hows, whys and wheres of making pasta. Also shows you how to fix as well as substitutes. To any handmade pasta makers out there, add this to the collection
I'm a huge fan of homemade pasta and I love that this book is all about the dumpling. A great take on making pasta, such a great idea! I love how the book is written and organized. This is something I will be using for many years to come!
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