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(Hardcover)
Now that America’s low-carb obsession is over, home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 scrumptious pasta dishes that can be put together in half an hour or less. Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight-supper table. Included are recipes for last-minute dishes, as well as useful advice on stocking your pasta pantry, choosing cooking equipment, and figuring out which pasta shape goes with which kind of sauce.
Winner of the IACP Award for Cooking Teacher of the Year in 2007, Hazan (who is the son of noted cookbook author Marcella Hazan) presents 100 pasta dishes that can be made in fewer than 30 minutes. Recipes, most of which are made with under ten ingredients, are organized into soups, vegetarian, seafood, and meat and range from the simple (Spaghetti with Cheese and Pepper) to the exceptional (Linguine with Mahi Mahi, Fresh Tomatoes, and Capers). Highly recommended for time-pressed home cooks. [See also Emeril Lagasse's Emeril 20-40-60: Fresh Food Fast, reviewed below.—Ed.]
More Reviews and RecommendationsGiuliano Hazan is the author of the bestselling cookbook The Classic Pasta Cookbook, which was nominated for a James Beard Award in 1994. He has had the best of all possible teachers: his mother, Marcella, doyenne of classic Italian cooking and bestselling author of five cookbooks. He works as a consultant for many Italian restaurants and teaches Italian cooking at cooking schools throughout North America, South America, and Italy. He lives in Sarasota, Florida, with his wife and young daughter.
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