100 Ways to Be Pasta by Wanda Tornabene
Perfect Pasta Recipes from Gangivecchio

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For us, pasta is more than just a food. It is part of our histories. It is a good friend, a member of the family. It is something we love . . . When Italians offer a plate of pasta to friends or strangers, we are opening the doors of our homes and welcoming them inside in the most generous way. It is in that spirit that my mamma and I, who have had the good fortune to be accompanied all our lives by this most versatile of foods, invite you through the tall, ancient wooden doors of Gangivecchio and offer up these recipes, these one hundred versions of the golden strands, the god, pasta, to you. So put the water on to boil. And buon appetito! —Giovanna Tornabene, from her Introduction

Welcome back to Gangivecchio, where Wanda and Giovanna Tornabene, two-time James Beard Award winners and beloved doyennes of the Italian kitchen, have served up another irresistible helping of charm, wit, and culinary wisdom from the kitchen of the thirteenth-century abbey they call home. This time around, the dynamic mother-daughter duo takes us back to Sicilian basics, in a recipe-filled compendium and heartfelt tribute to the “queen of the Italian table”—pasta.

In 100 Ways to Be Pasta the Tornabenes once again weave memoir and history together with the vivid flavors of local village life, bringing us a true taste of Sicilian culture and cuisine. They incorporate lessons from basic pasta-cooking techniques to secret tips from old masters, and include an extensive glossary of pasta vocabulary, a dictionary of pasta types, and of course a generous sprinkling of anecdotes and advice.

All of this serves as a delightful setting for the one hundred authentic, mouth-watering recipes, lovingly honed and perfected in the old abbey kitchen. From quick, easy basics, like spaghetti with garlic, oil, and hot pepper or farfalle with peas and prosciutto, to traditional pasta soups like minestrone, to more elaborate baked and stuffed pastas like Baked Orecchiette with Lamb Ragù and Melted Mozzarella or Baked Timbale of Anelletti with Veal and Vegetables, each recipe serves up a little piece of Sicily for your very own kitchen.

As informative and useful to the beginner as to the experienced Italian cook, 100 Ways to Be Pasta is a must-have and a treasure for any cookbook shelf.

From the Hardcover edition.

About Wanda Tornabene

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Wanda and Giovanna Tornabene have run their restaurant out of the thirteenth-century abbey Gangivecchio, in Sicily's Madonie Mountains, since 1978. Their first book was La Cucina Siciliana di Gangivecchio, which won the 1997 James Beard Award for Best Italian Cookbook. Wanda and Giovanna spend most of their time at Gangivecchio and also have a home in Palermo.Michele Evans is the author of thirteen previous cookbooks, and she is also a travel writer. Her Caribbean Connoisseur: An Insider's Guide to the Islands' Best Hotels, Resorts, and Inns is in its third edition. She is currently writing another cookbook, Groceries, and her first novel. She and her husband, Tully Plesser, are residents of St. Thomas, Virgin Islands.
Published June 24, 2009 by Knopf. 208 pages
Genres: Cooking. Non-fiction

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Publishers Weekly

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Pasta's very simplicity can sometimes trip up cookbook authors. After all, how many recipes for spaghetti with tomato sauce does one need? Mother and daughter Wanda and Giovanna Tornabene easil

May 09 2005 | Read Full Review of 100 Ways to Be Pasta: Perfect...

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