Joy of Cooking: All About Pasta & Noodles

by Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker

• ISBN13: 9780743202114
• ISBN10: 0743202112
• Format: Hardcover
• Copyright: 2000-10-25
• Publisher: Scribner

Summary

The book that taught America how to cook,now illustrated with glorious color photographyALL ABOUTPASTA & NOODLESA fresh and original way to put the classic advice ofJoy of Cookingto work -- illustrated and designed in a beautiful and easy-to-use new book.More than 90 sensational recipes, including Orecchiette with Sausage and Broccoli Rabe, Roasted Red Pepper and Herb Goat Cheese Lasagne, and classic Macaroni and CheeseExplanations for 27 different pasta shapes, featuring cooking times, creative substitutions, and appropriate saucesStep-by-step recipes for preparing a wide range of sauces -- from pesto to ragu to Alfredo -- as well as noodles, from Spdtzle to Beef Chow FunSixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair withJoy of Cookingcontinues unabated. And why not?Joyin hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades,Joy of Cookinghas taught America how to cook, serving as the standard against which all other cookbooks are judged.All About Pasta & Noodlesupholds that standard. While keeping the conversational and instructional manner of the flagship book,All About Pasta & Noodlesis organized into chapters that include fresh pasta, sauces, filled and baked pastas, American noodle dishes, Asian noodles, dumplings, and more. The chapters incorporate more than 90 ofJoy'sbest-loved recipes -- Spaghetti alla Carbonara to Spicy Szechuan Noodles to Bolognese Sauce. You'll also find rules for cooking pasta, step-by-step information for making homemade pasta, and suggestions for pasta shapes and sauces. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.Whether you belong to one of the millions of American households that already own a copy (or two) ofJoy,or you have never cracked the spine of a cookbook before,Joy of Cooking: All About Pasta & Noodlesis for you. It is a spectacular achievement, worthy of its name.Joyhas never been more beautiful.The Indispensable Kitchen Resource...All-New, All-Purpose, and now All-in-Color

Author Biography

Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer the original author of Joy of Cooking. He attended Le Cordon Bleu in Paris and has been a devoted home cook all his life. Continuing a family tradition stemming from the conviction that fine cooking depends upon the freshest ingredients, Ethan is an enthusiastic organic gardener. He and his wife, Susan, live at the family home, Cockaigne, in Cincinnati, Ohio.

Table of Contents

Foreword	6	(2)
About Pasta & Noodles	8	(15)
About Fresh Pasta	23	(8)
About Tomato Sauces for Pasta	31	(18)
About Other Sauces for Pasta	49	(14)
About Filled & Baked Pastas	63	(18)
About American Noodles	81	(10)
About Asian Noodles	91	(30)
About Dumplings	121	(5)
Index	126	(2)
Acknowledgments	128

Excerpts

Stovetop Macaroni and Cheese

4 to 6 main-course servings; 8 to 10 side-dish servings

This noodle dish is very creamy and very cheesy. The size of the pot is essential in this recipe -- it must be big for the sauce to thicken correctly. If you do not have a 7-quart pot, you can cook the elbow macaroni in any pot; then prepare the cheese sauce on its own in a 12-inch skillet and, once it has thickened to the desired consistency, add the cooked pasta and stir to coat it well before serving.

Bring to a rolling boil in a large pot:

12 cups water

1 tablespoon salt

Add and cook just until tender:

2 cups elbow macaroni (8 ounces)

Drain and return to the pot. Add:

4 tablespoons (½ stick) unsalted butter, cut into small pieces

Stir until well blended. Add and stir together until smooth:

One 12-ounce can evaporated milk

12 ounces extra-sharp Cheddar cheese, grated

2 large eggs, lightly beaten

1 teaspoon dry mustard dissolved in 1 teaspoon water

I teaspoon salt

½ teaspoon ground red pepper, or to taste

Set the pot over very low heat and, stirring constantly, bring the mixture to the first bubble of a simmer, 5 to 10 minutes. It should thicken noticeably. This may take several minutes. Increase the heat slightly if the sauce is still soupy after 5 minutes, but watch it very carefully. Do not overheat (above 170°F), or the sauce will curdle. Serve immediately. If you are not ready to serve, remove the pot from the heat, cover the surface with plastic wrap, cover the pot, and let stand at room temperature.

Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust

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Excerpted from All about Pasta and Noodles by Ethan Becker, Marion Rombauer Becker, Irma S. Rombauer
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.