'If you have ever wanted to get into making pasta this book is for you. I love it.'
Brigitte Hafner, Tedesca Osteria
'A must own for any pasta aficionado you know.'
Melissa Leong, writer, television host
'Tipo 00 is one of my favourite places in the world.'
Marco Pierre White
Greek chef Andreas Papadakis opened his tiny, cultish Melbourne pasta bar because he couldn't find what he wanted: an exceptional bowl of pasta made with the very best ingredients and served all day. He was obviously on to something because word spread fast and soon pasta people from near and far were joining the queue. A decade on, Andreas has documented more than 80 recipes that embody the best of Tipo 00 and the ethos that drives it, and demonstrate why a booking remains a coveted thing. All the favourites are here, from asparagus ravioli with parmesan cream to cocoa paccheri with pine mushrooms and pine nuts to gnocchi with duck and porcini ragu, to the famously delicious tipomisu dessert and a fast version of everyone's favourite focaccia. Plus lasagne, lessons in the art of the dough, why spaghetti is (unequivocally) the King of Pasta ... and much more. The restaurant - named for the one true pasta flour - has always been about good food first, community, excellent wine and true hospitality. You'll find that at the heart of Tipo 00 The Pasta Cookbook too.
Rezensionen / Stimmen
'Andreas Papadakis is one of the great chefs of his generation. And Tipo 00 is one of my favourite restaurants in the world.'
MARCO PIERRE WHITE
'The experience of making pasta at home for family and friends can range from daunting to utterly rewarding. Turning flour and eggs into silky yet resilient strands of pasta that suck up the sauce is definitely an art form.
If you have ever wanted to get into making pasta this book is for you. I love it.
Maybe because Andreas isn't Italian, he understands that learning to make pasta requires a theoretical and very methodical approach, which helps you understand exactly what is going on with the dough. His master recipe is excellent, and the really wonderful thing about this book is that he has shared recipes from dishes that you would eat in his delightful restaurant which he manages to make very approachable. You'll be a pro in no time!'
BRIGITTE HAFNER
'A must-own, for any pasta aficionado you know.'
MELISSA LEONG
'Part of the magic of living in Australia is how easy it is to find resonance with cultures outside of our own. For the wildly talented, Greek-born chef Andreas, it's Italian cuisine... and more specifically, pasta. Melbourne's Tipo 00 remains one of my favourite destinations in the world to pull up a stool for a bowl of pasta, and a glass of vino. Its namesake book is full of nuance and specificity, as much as it is about leading with heart, and listening to your gut. In Andreas' case, his gut message to all of us, is to eat more pasta!'
MELISSA LEONG
Sprache
Verlagsort
Maße
Höhe: 263 mm
Breite: 200 mm
Dicke: 27 mm
Gewicht
ISBN-13
978-1-922616-50-0 (9781922616500)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Greek chef Andreas Papadakis was at the top of his game when he left the world of fine dining seeking a more relaxed, more fun and affordable approach to food. A restaurant where the focus was as much on the ingredients as technique. He spent an inordinate amount of time eating out and, after failing to find an excellent bowl of pasta in Melbourne that wasn't being served in an expensive, upmarket restaurant, saw the pieces of his puzzle coming together. This was a light bulb moment that threw light on a lifetime of influences and experiences - from childhood summers in Crete to cooking in Santorini and Paris, to regular trips into Italy on his motorcycle to eat pasta, and a stint running a restaurant in New Zealand. He opened the tiny, perfectly formed Tipo 00 on Melbourne's Little Bourke Street in 2014 to critical and popular acclaim that endures a decade on (just try getting a booking!). The opening of Italian-influenced restaurants Osteria Ilaria and Figlia followed, with equal success. Andreas still rides a motorbike and still consumes an inordinate amount of pasta, grateful for the sweet spot of doing what you love and loving what you do, everyday.
How I got here
How to make pasta
Pasta for One
Long pasta
Why Spaghetti is the King of Pasta
Pasta, filled and shaped
Luke's Guide to Pasta & Wine Matching
Risotto
Home classics
Midnight Spaghetti
Not pasta
Tipomisu and other desserts
Basics and other essentials
Acknowledgements
Index
