Synopses & Reviews
On Top of Spaghetti. . . is an invitation to join Johanne Killeen and George Germon, the renowned chef-owners of Providence, Rhode Island's legendary restaurant Al Forno, on a sensory journey to pasta paradise.
No other food offers the unique, tangible, sensuous enjoyment of pasta. And with a few fresh ingredients, a little imagination, and a lot of love (for cooking and for each other), Johanne and George have been making pasta magic for years. Now, with On Top of Spaghetti. . . , they offer their experience cooking pasta in Italy, in their restaurant, and in their home kitchen. All of the lessons, the techniques, the secrets, and their special pasta affinity are on display for you to achieve perfect results for perfect pasta.
On Top of Spaghetti. . . is a versatile collection of recipes that proves the ingenuity of pasta. The chapters are devoted to pasta with vegetables, legumes, and herbs; tomato sauces; seafood; poultry, meat, and rabbit; and eggs and cheese as well as baked and fresh pastas, ravioli, and lasagne. You will find authentic dishes here, such as Ricotta Ravioli, Linguine with Classic Ligurian Pesto, and Pasta Shells with Spicy Sausage Red Sauce, as well as innovative new dishes such as Zucchini Flower Lasagne, Saffron-Sauced Pasta and Osso Buco, and the superspicy Spaghetti La Bomba.
In down-to-earth style, Johanne and George include a guide to specialty ingredients that add a whole new understanding to capers, anchovies, and pine nuts, as well as to traditional meats and cheeses-;prosciutto di Parma, prosciutto cotto, pancetta, Pecorino Romano, and Parmigiano-Reggiano, including instructions for making homemade ricotta-;that are essential to the true taste of Italian pasta. There is also a section devoted to helpful, sensible tips: why you should always reserve some of your pasta cooking water, which pasta dishes are better served without cheese, how to know when your spaghetti is perfectly al dente, and how to gauge portion size. Topping it all off are sixteen pages of luscious color photographs of the finished dishes.
For utterly simple, fun, fresh, and flavorful recipes that are perfect for a leisurely lunch, an elegant feast, or a midnight spaghetti snack, nothing tops On Top of Spaghetti. . .
Review
“...the authors cover a wide expanse of Italian culinary traditions, and there are some intriguing surprises... Publishers Weekly
Review
Italian cookbooks abound, but everyone loves pasta; for most collections. Library Journal
Synopsis
A comprehensive array of pasta recipes by the James Beard Award-winning chefs from Providence's Al Forno restaurant demonstrates how to prepare a variety of dried and fresh options, from Spaghetti with Paprika and Pecorino to Fettucine with Mascarpone and Parmigiano-Reggiano. 25,000 first printing.
Synopsis
In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried–and–true dish –– pasta.
Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new and old favorites such as Pasta Shells with Spicy Sausage Red Sauce, Fusilli with Roasted Red Pepper Pesto, and Spaghetti with Tomatoes, Cinnamon, and Mint. In Cucina Simpatica, Johanne and George introduced Americans to grilled pizza. With On Top of Spaghetti they will reintroduce home cooks to the joys of pasta. Classic recipes are elevated to new heights, and innovative new dishes are sure to be returned to again and again.
About the Author
Johanne Killeen and George Germon are the award-winning chefs and owners of Al Forno Restaurant in Providence, Rhode Island. They are also the authors of
On Top of Spaghetti . . . Macaroni, Linguine, Penne, and Pasta of Every Kind.
George Germon and Johanne Killeen are the award-winning chefs and owners of Al Forno Restaurant in Providence, Rhode Island. Their first cookbook, Cucina Simpatica, has become a cult classic. Neither Johanne nor George trust anyone who doesn't like pasta.