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

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Chronicle Books, Apr 8, 2004 - 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 (2004)

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 (0-8118-2541-8), Fresh from the Farmers' Market (0-8118-1393-2), and Pasta Harvest (0-8118-0567-0). She lives in Napa, California.

Victoria Pearson is a Los Angeles based photographer. Her photographs have appeared in several books including Sangria (0-8118-4290-8), Party Appetizers (0-8118-4292-4), and The Cheese Course (0-8118-2541-8).

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