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Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project Hardcover – Illustrated, November 5, 2013

by Christopher Boswell (Author), Annie Schlechter (Photographer), Elena Goldblatt (Contributor)
4.6 4.6 out of 5 stars 93 ratings
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Even if you haven’t landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable).
 
Even the most sophisticated cooks will be intrigued by chef Christopher Boswell’s engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great but unforgettable.
 
He includes simple techniques, small refinements, and easy variations. Among the more than ninety recipes you’ll find ’nduja, a soft, spicy sausage spread from Calabria; a sauce that unexpectedly pairs basil and asparagus; delicate and refreshing summer pastas; and hearty and earthy vegetarian dishes. You’ll find the go-to dish of southern Italian families, made when no one can agree on what they want to eat; a recipe traditionally made by shepherds that uses three ingredients readily found in most modern kitchens; inventive sauces that are riffs on the classics; and iconic sauces whose success depends on something as simple as when to grind the pepper.
 
The influence of Chez Panisse is everywhere in Pasta (Chef Boswell is an alum and the Rome Sustainable Food Project at the American Academy was founded by Alice Waters). Sauces—and even meatballs—are often lighter than their Italian counterparts. Flavors are bright. Ingredients shine. Each dish tells a unique story.
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  1. Print length
    264 pages
  2. Language
    English
  3. Publisher
    Little Bookroom
  4. Publication date
    November 5, 2013
  5. Dimensions
    5.92 x 0.84 x 7.3 inches
  6. ISBN-10
    1936941023
  7. ISBN-13
    978-1936941025
  8. See all details
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Editorial Reviews

About the Author

Christopher Boswell is the executive chef of the Rome Sustainable Food Project. He has been at the RSFP since the program was established in 2006, when he was chosen by Alice Waters to work with former RSFP executive chef, Mona Talbott. He started out as a dishwasher and a prep cook in the small gold-rush town of Jackson, California. After high school, he attended the California Culinary Academy where he received the distinguished Daniel Carlisle Walker Award for culinary excellence. He then went on to work at the restaurants Stars, Acquarello, and One Market before moving to Italy for a year to learn authentic Italian rustic cooking. Boswell then joined Chez Panisse, where he received five years of intensive training under Alice Waters and her brigade of distinguished chefs.

Elena Goldblatt has always had a passion for cooking. She moved to her mother’s native Rome when she was 12 years old, and has been drawn back ever since. She graduated from Yale University in 2010 and was an intern in the Rome Sustainable Food Project kitchen in 2011. She worked for author and journalist Mark Bittman at The New York Times before returning to Rome to work with Chef Christopher Boswell on the RSFP cookbooks Pasta.

Product details

  • Publisher ‏ : ‎ Little Bookroom; Illustrated edition (November 5, 2013)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 264 pages
  • ISBN-10 ‏ : ‎ 1936941023
  • ISBN-13 ‏ : ‎ 978-1936941025
  • Item Weight ‏ : ‎ 1.2 pounds
  • Dimensions ‏ : ‎ 5.92 x 0.84 x 7.3 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 93 ratings

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
93 global ratings

Top reviews from the United States

BobPeanut
5.0 out of 5 stars The real deal!
Reviewed in the United States on January 2, 2014
Verified Purchase
Having spent a year living at the Academy, I can say that chef Chris Boswell is extremely passionate, knowledgeable, and meticulous about his food, and it really shows in this book. A wide variety of recipes for the most authentic and regional pasta dishes are contained in this book, and everything is beautifully laid out and clearly explained. Having made a few dishes from it already, I am pleased with how much these dishes taste like the real thing I had in Italy.
14 people found this helpful
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some guy
5.0 out of 5 stars Great booklet that emphasizes technique of pasta-making
Reviewed in the United States on July 11, 2017
Verified Purchase
Between this book and "Sauces and Shapes," you will be absolutely set for making any type of pasta you want. I like this book because it's a bit heavier on technique than most pasta cookbooks I've come across, and anyone who makes pasta can tell you that your technique is much more important than your recipe. The best pasta recipe in the world will get mangled when a cook who doesn't know how to put it all together. That being said, the recipes here are also delicious. I very rarely find myself needing to adjust the ratios of certain ingredients.
5 people found this helpful
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Optimist
5.0 out of 5 stars Fantastico!
Reviewed in the United States on July 27, 2016
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I am enjoying this book, and it was definitely worth the non-Amazon price I paid for it. It has given me new courage, new knowledge, new techniques and new approaches for the fresh, seasonal produce that I've picked up at our local farmers markets. I only recently started exploring it after purchasing it at Eataly in Chicago just over a year ago (looking for ways to recreate my yummy meal at Eataly's Le Verdure).

Philosophically speaking, I would call this a slow-food cookbook. I'm not sure I would suggest it, initially, as a resource for a harried weeknight cook. However once this harried cook has absorbed the knowledge and the approaches in "Verdure," I think said cook would be able to incorporate the approaches into his/her routine and make dinner look like an easy-breezy affair, complete with a nice glass of red wine. :-) Two thumbs up.
One person found this helpful
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Dude
4.0 out of 5 stars Not bad for a beginner but some ingredients can be hard to source.
Reviewed in the United States on August 3, 2018
Verified Purchase
Made my first homemade pasta noodles about 4 months before buying this book. Not coming from a family that cooked Italian food, I really only knew about spaghetti with red sauce, lasagna, and Alfredo sauce. The books starts off with a basic soffrito, then builds off of that. The recipes are great, but I often have to find substitutes for certain ingredients (same with the soups book from the same Academy).

I’m not a much of a cook, but I’ve built some confidence using this book.
2 people found this helpful
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Patsy R Ricks
5.0 out of 5 stars Authentic Italian recipes with excellent organization
Reviewed in the United States on November 30, 2013
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This is the best pasta book I have ever read because it explains the science behind the cooking and arranges the recipes in an order which demonstrates pasta cooking from the most simple recipes to the most complex. I already know a great deal about cooking pasta and still found this book extremely helpful. The recipes are authentic Italian and healthy.
14 people found this helpful
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Rome if You Want to
5.0 out of 5 stars Yum
Reviewed in the United States on December 15, 2013
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I bought the book for my husband. We've been to Italy and that is where we first learned to make pasta from scratch. The hubbs has been making homemade pasta for a couple years, and he loves this book of recipes. Great photos, insight into the science of cooking, and delicious, simple, clean recipes.
9 people found this helpful
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James Orr
5.0 out of 5 stars This is the book to choose
Reviewed in the United States on January 5, 2018
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After taking a pasta making class in Florence, I put a few pasta books on my Christmas list. Though the others are good, this is my favorite and the most practical if learning is what you want to do. Each recipe has a brief but action-oriented paragraph with cues on when to add the pepper, why to buy canned tomatoes over tomato sauce in the off-season, etc. While the other two have great narratives and fun facts, this one is the teacher and reminds me of our chef in Florence.
2 people found this helpful
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aliendoormouse
5.0 out of 5 stars EXCELLENT!
Reviewed in the United States on April 12, 2022
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Great little book, super condition, and very quickly shipped, thank you!
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Mazalan
5.0 out of 5 stars I love this book
Reviewed in Canada on April 15, 2014
Verified Purchase
As a vegetarian in a family of vegetarians I am always looking for interesting recipes and this seemed to fit the bill. When it arrived I was surprised at how small the book was but was soon reassured by the long list of recipes and the glorious pictures - we enjoy food with all senses so pictures really do add value. A few meat dishes have squeezed in - spicy Calabrian sausage for example - but the book is mainly about vegetables. There are lots of salad dishes for all seasons: hot and cold, some with sauces and marinades. The book includes tips on Sott'olio - short term preserving of vegetables in oil for snacks,side dishes or antipasto. There are also some interesting recipes for stews and roasts and for vegetables that might be overlooked such as turnips, Jerusalem artichokes and dandelion greens as well as several recipes for beetroot and eggplants. The book covers basic techniques used in the Roman kitchen such as skinning tomatoes, cleaning artichokes and pomegranates (yes it is simple when done correctly but when did you last read a cookery book that covered it?) and roasting nuts. I particularly like the recipe for Romesco (nut) sauce which can be prepared in bulk and then stored in the refrigerator. Great over grilled veggies (or with pork or chicken if you are a meat eater...). Also butternut squash in sweet and sour sauce and the Fritto Misto of beets, cauliflower and borage - which makes an innovative starter. If you are serious about your veggies then this is a definite resource book. If, on the other hand, you see veggies as a necessary evil then maybe this isn't for you...
4 people found this helpful
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S. Arturi
5.0 out of 5 stars Very good
Reviewed in the United Kingdom on August 26, 2015
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I Am Italian and I was a cook so I guess I do have some ideas about authentic Italian food. I can honestly say that this is a lovely, lovely book, full of good recipes that speak with a true Italian accent.
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BlackSheep
5.0 out of 5 stars Süße Aufmachung, alltägliche Rezepte, die wirklich gut sind!
Reviewed in Germany on February 13, 2015
Verified Purchase
Das Buch hat ein süßes Format und hat wirklich schöne Rezepte drin - leichte Pasta mit Erklärung der einzelnen italienschen Zutaten.

Viele alltägliche Rezepte, bei denen man nicht so abgefahrene Zutaten benötigt.

Würde es wieder kaufen
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JJ
5.0 out of 5 stars A Pasta-Lover's Prize Possession
Reviewed in Canada on April 6, 2016
Verified Purchase
A small book crammed with delicious authentic recipes written by credible writers makes this book a pasta-lover's prize possession. I enjoyed reading about the evolution of the recipe, along with how to make a dish, how to, and what sauce to, serve it with. All ingredients are easily accessible here in North America. But, if you're unable to source special ingredients, the writers have thoughtfully provided details on suitable alternatives and descriptions of how the taste of a dish will change if the ingredient is changed or omitted. What I value is the way each type of pasta dough is matched with the best sauce. Simple instructions and clear colour photographs of the dough morphing from plain flour to a satin smooth orb of deliciousness are helpful to those who value visual, as well as written, instructions. It is THE best pasta book.
2 people found this helpful
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C. F. Hankinson
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on May 14, 2015
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so good I ordered two
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