is so universally popular in the United States that it can justifiably
be called an American food.
the case for keeping it Italian with recipes for sauces and soups as
cooked in Italian homes today.
There are authentic versions of such favorites 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.
Sauces & Shapes
Pasta the Italian Way
by Deni Bechard
Norton & Co., 2013
discuss this title with the Outrider