Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition

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Chronicle Books, Oct 19, 2012 - Cooking - 132 pages
In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems—authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions—a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.
 

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Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition

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An award-winning food writer for the San Francisco Chronicle pairs pasta with seasonal vegetables in a succinct collection of recipes that should become a family standby. Focusing on fava beans in the ... Read full review

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About the author (2012)

Janet Fletcher is an award-winning food and wine writer who trained at the Culinary Institute of America and at Berkeley's celebrated Chez Panisse restaurant. She is a staff writer for the San Francisco Chronicle and author of The Cheese Course, Fresh from the Farmers' Market, and Pasta Harvest. She lives in Napa, California.

Victoria Pearson is a Los Angeles based photographer. Her photographs have appeared in several books including Sangria, Party Appetizers, and The Cheese Course.

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