{"product_id":"pasta-the-spirit-and-craft-of-italys-greatest-food","title":"Pasta: The Spirit and Craft of Italy's Greatest Food","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFood trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNew York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eMissy Robbins\u003c\/b\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis the James Beard Award–winning chef\/owner of acclaimed Lilia and Misi restaurants; the co-founder of MP, a pasta and specialty foods brand; and co-founder of Grovehouse, a hospitality company. Over the course of her decades-long career, she has been profiled in a range of publications, from \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eVanity Fair\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eto \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eInStyle\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eto the \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e. She lives, makes pasta, and cooks in Brooklyn.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e416 Pages\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMeasures \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e8 x 1.5 x 10.8 in\u003c\/span\u003e \/ \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e20.4 x 3.7 x 27.4 cm\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Penguin","offers":[{"title":"Default Title","offer_id":41676681150638,"sku":"9781984857002","price":54.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0163\/9128\/products\/Pasta-1.jpg?v=1637904935","url":"https:\/\/www.oldfaithfulshop.live\/products\/pasta-the-spirit-and-craft-of-italys-greatest-food","provider":"Old Faithful Shop","version":"1.0","type":"link"}