Pasta Master Class
 |
Description
Book Introduction
Popular cookbooks: "Vegetable Master Class" and "Flavor Master Class"
The first master class of the trusted 'Jericho Recipe'
"Pasta Master Class" is back with a revised and even more powerful edition!!
Four new pasta recipes released for spring, summer, fall, and winter.
The best-selling book "Pasta Master Class," which was published in 2020 and created a huge stir, has returned in a revised edition after readers' long-awaited anticipation.
This book is a pasta recipe book compiled by author Baek Ji-hye, who runs a reservation-only restaurant with the same name as her cooking class, Jericho Recipe, based on her extensive practical experience.
"Pasta Master Class" has been a hot topic since its publication in 2020.
The clear sense of ingredients, specific explanations of the harmony of noodles and sauce, and practical recipes that can be applied right in the kitchen left a deep impression not only on those who were not confident in cooking but also on those who had some experience making pasta.
“I just followed the recipe exactly, and it was delicious.” “Cooking became a pleasure rather than a burden.” This is evidenced by numerous reviews.
This revised edition builds on the strengths of the original while adding four new recipes, drawing on the author's recent experience and accumulated know-how in consistently cooking pasta and other dishes from various countries, enhancing its completeness.
Among them, three of them, 'Egg Spaghetti', 'Eggplant Cold Capellini', and 'Seaweed Pesto Angel Hair', are original pasta recipes developed by Baek Ji-hye herself, and 'Cacio e Pepe', which means 'cheese and pepper', is a representative Italian pasta that has been presented as the restaurant's signature menu, reinterpreted in Baek Ji-hye's own way.
This book is more than just a cookbook; it's a practical guide that helps anyone create their own pasta without fail.
It harmoniously contains explanations based on a sense of the field, a keen sense of ingredients, and the author's own philosophy on the balance of sauce and noodles.
From the basics to the application, you will naturally acquire the senses through a step-by-step flow and be guided to complete pasta in your own way.
In cooking classes, we cover "cooking that can be explained," and in reservation-only restaurants, we cover "cooking that can be proven by taste." This revised edition, which fully reflects the author's inner strength as a professional chef, will become a book that goes beyond simple recipes and presents the standards and sensibilities of cooking.
The first master class of the trusted 'Jericho Recipe'
"Pasta Master Class" is back with a revised and even more powerful edition!!
Four new pasta recipes released for spring, summer, fall, and winter.
The best-selling book "Pasta Master Class," which was published in 2020 and created a huge stir, has returned in a revised edition after readers' long-awaited anticipation.
This book is a pasta recipe book compiled by author Baek Ji-hye, who runs a reservation-only restaurant with the same name as her cooking class, Jericho Recipe, based on her extensive practical experience.
"Pasta Master Class" has been a hot topic since its publication in 2020.
The clear sense of ingredients, specific explanations of the harmony of noodles and sauce, and practical recipes that can be applied right in the kitchen left a deep impression not only on those who were not confident in cooking but also on those who had some experience making pasta.
“I just followed the recipe exactly, and it was delicious.” “Cooking became a pleasure rather than a burden.” This is evidenced by numerous reviews.
This revised edition builds on the strengths of the original while adding four new recipes, drawing on the author's recent experience and accumulated know-how in consistently cooking pasta and other dishes from various countries, enhancing its completeness.
Among them, three of them, 'Egg Spaghetti', 'Eggplant Cold Capellini', and 'Seaweed Pesto Angel Hair', are original pasta recipes developed by Baek Ji-hye herself, and 'Cacio e Pepe', which means 'cheese and pepper', is a representative Italian pasta that has been presented as the restaurant's signature menu, reinterpreted in Baek Ji-hye's own way.
This book is more than just a cookbook; it's a practical guide that helps anyone create their own pasta without fail.
It harmoniously contains explanations based on a sense of the field, a keen sense of ingredients, and the author's own philosophy on the balance of sauce and noodles.
From the basics to the application, you will naturally acquire the senses through a step-by-step flow and be guided to complete pasta in your own way.
In cooking classes, we cover "cooking that can be explained," and in reservation-only restaurants, we cover "cooking that can be proven by taste." This revised edition, which fully reflects the author's inner strength as a professional chef, will become a book that goes beyond simple recipes and presents the standards and sensibilities of cooking.
- You can preview some of the book's contents.
Preview
index
In publishing the revised edition
PROLOGUE
CHAPTER.
0
Pasta Friends
01 Tools
02 Pasta noodles
03 Herb
04 Cheese
05 Other materials
06 Good to know tips
CHAPTER.
1
Spring Pasta
Egg spaghetti
Spaghetti Aglio Olio with Spring Vegetables
Cold clam vongole linguine
Carbonara Linguine
Spaghetti with garlic chives
Shiitake Mushroom White Miso Spaghetti
Spring Anchovy Spaghetti
Mini Cabbage Chorizo Spaghettini
Creamy Salmon and Leek Fettuccine
CHAPTER.
2
Summer Pasta
Eggplant Cold Capellini
Caprese Farfalle
Basil Pesto Fusilli
Greek Salad Casarecce
Pomodoro Spaghetti
Guacamole Fruit Gemelli
Shiso Pesto Capellini
Eggplant Puree Angel Hair
Lemongrass Capellini
CHAPTER.
3
Autumn Pasta
Gamtae Pesto Angel Hair
Bacon Spaghetti with Fernbrake
Tomato Clam Fusilli
Lemon Cream Pappardelle
Puttanesca Linguine
Bracken Spaghetti
Mackerel Spaghetti
Shrimp Rose Fettuccine
Mara Chicken Linguine
CHAPTER.
4
Winter Pasta
Cacio e Pepe
cod roe spaghetti
Scallop Conchiglie
Amatriciana Bucatini
Oyster Spaghetti
Corn Pohang Elementary School Tagliatelle
Alfredo Tripoline
Ragu Tagliatelle
Cheesy Potato Gnocchi
PROLOGUE
CHAPTER.
0
Pasta Friends
01 Tools
02 Pasta noodles
03 Herb
04 Cheese
05 Other materials
06 Good to know tips
CHAPTER.
1
Spring Pasta
Egg spaghetti
Spaghetti Aglio Olio with Spring Vegetables
Cold clam vongole linguine
Carbonara Linguine
Spaghetti with garlic chives
Shiitake Mushroom White Miso Spaghetti
Spring Anchovy Spaghetti
Mini Cabbage Chorizo Spaghettini
Creamy Salmon and Leek Fettuccine
CHAPTER.
2
Summer Pasta
Eggplant Cold Capellini
Caprese Farfalle
Basil Pesto Fusilli
Greek Salad Casarecce
Pomodoro Spaghetti
Guacamole Fruit Gemelli
Shiso Pesto Capellini
Eggplant Puree Angel Hair
Lemongrass Capellini
CHAPTER.
3
Autumn Pasta
Gamtae Pesto Angel Hair
Bacon Spaghetti with Fernbrake
Tomato Clam Fusilli
Lemon Cream Pappardelle
Puttanesca Linguine
Bracken Spaghetti
Mackerel Spaghetti
Shrimp Rose Fettuccine
Mara Chicken Linguine
CHAPTER.
4
Winter Pasta
Cacio e Pepe
cod roe spaghetti
Scallop Conchiglie
Amatriciana Bucatini
Oyster Spaghetti
Corn Pohang Elementary School Tagliatelle
Alfredo Tripoline
Ragu Tagliatelle
Cheesy Potato Gnocchi
Detailed image
Into the book
In this revised edition, we've added four new pasta recipes: 'Egg Spaghetti', 'Eggplant Cold Pasta', 'Sweet Pesto Pasta', and 'Cacio e Pepe'.
Of these, three, excluding 'Cacio e Pepe', are creative dishes.
While pondering the questions, "How can I make it easier?" and "Will I want to eat it again?", I've come up with my own solution for sustainable pasta.
And I felt it again while making the recipe.
The simpler the ingredients, the clearer the flavor.
--- p.10
This book features 16 different types of pasta.
All of these can be easily purchased at supermarkets or online.
No matter how many different types there are, we end up habitually seeking out what we are familiar with.
But just as clothes have their own time and place, let's have fun freely using pasta according to the main ingredient and sauce.
If you're making a pasta with a heavy sauce, choose a pasta with holes or wide noodles that soak up the sauce well. If you want a light texture that's chewy but melts in your mouth in the middle of summer, try angel hair or spaghettini. If you're making a salad pasta, try a short pasta that's easy to spread on a plate.
--- p.24
Since pasta varies slightly in thickness depending on the brand, let's erase the formula 'spaghetti = 7-8 minutes' from our minds.
Most pasta packages have separate instructions for al dente (cooked until the meat is still tender) and fully cooked (fully cooked).
If you're not confident in your ability to cook noodles with perfect timing, try memorizing this mantra, which will be included in every recipe that follows.
“Cook the pasta in boiling salted water.
“Take it out 2 minutes before the time written on the package, put it in a bowl, sprinkle 2 tablespoons of olive oil, and mix well.”
If you follow these steps, it will be a weapon that will help beginners avoid overcooking pasta when cooking for more than two people.
Remember that pasta continues to cook from the residual heat even after it has been removed.
--- p.38
Spaghetti Aglio Olio, the basic oil pasta made with olive oil, garlic, and peperoncino for flavor.
Is it easier to make something with simpler ingredients? I'd say the simpler the ingredients, the more the chef's skill shines through.
Because the ingredients are simple, it's easy to tell how well the noodles are cooked, and it also means you can quickly tell if they've just been drizzled with oil or if the moisture has been well-adjusted to create a smooth texture in your mouth.
Aglio olio pasta, which is often made without vegetables, contains lemon zest.
--- p.51
Using seasonal ingredients gives you a strong sense of confidence that the flavors that capture the season are like a loaded bullet. Just think of winter eggplants.
The skinny winter eggplants are expensive and half the size of the summer eggplants, so you end up putting them in your shopping cart and putting them back down.
In summer, the skin of eggplant hardens due to the hot temperature, so when peeled, it becomes soft and the flesh and texture are rich.
It also has the effect of discharging heat from the body, making it a perfect summer tonic.
--- p.93
Here's a simple soup pasta recipe you can make if you have clams.
The combination of the vegetables from the cherry tomatoes, clam broth, butter, and white wine is excellent, and the clean taste of the broth without cheese is the highlight.
If you don't have celery or Italian parsley, substitute chopped green onions.
Let's make tomato clam pasta with a cream sauce base using the same method, adding whipped cream and Grana Padano cheese.
The method of making it is the same, but add zucchini at the clams stage and add whipped cream and Grana Padano cheese.
You can taste the flavor of cream and cheese, and it goes very well with cherry tomatoes, so I highly recommend trying it.
--- p.145
I want to emphasize that the addictiveness created by simple ingredients such as cheese and pepper actually requires a bit of skill in addition to the basic ingredients.
The most important part is 'heat'.
Pecorino cheese is prone to sticking to the pan when heated, so be careful not to mix it well while the frying pan is heated, as the cheese will likely clump together and form a cake.
When transferring the noodles to the saucepan and mixing well, the point is to add more noodle water if there is not enough moisture!
This method isn't the authentic Italian way, but by adding a touch of heat to the tanginess of the pecorino cheese and the spiciness and butteriness of the pepper, I've created my own version of the ultimate cacio e pepe.
By the way, it is a sin to eat cacio e pepe with water.
Open the wine right now!
--- p.180
Gnocchi is an Italian-style handmade noodle made with potatoes, pumpkin, and wheat flour dough. It is similar in shape to Korean handmade noodle, but has a soft texture rather than a chewy texture.
The sauce can be made with any oil, tomato, or cream base.
If you want to enjoy a rich cream sauce, sauté the onions and garlic, then add 100-150ml of heavy cream at the white wine stage, then add blue cheese and Parmigiano-Reggiano cheese and simmer over low heat until thick.
In the cold winter, eating bread and wiping the sauce clean makes you feel warm both physically and mentally.
Of these, three, excluding 'Cacio e Pepe', are creative dishes.
While pondering the questions, "How can I make it easier?" and "Will I want to eat it again?", I've come up with my own solution for sustainable pasta.
And I felt it again while making the recipe.
The simpler the ingredients, the clearer the flavor.
--- p.10
This book features 16 different types of pasta.
All of these can be easily purchased at supermarkets or online.
No matter how many different types there are, we end up habitually seeking out what we are familiar with.
But just as clothes have their own time and place, let's have fun freely using pasta according to the main ingredient and sauce.
If you're making a pasta with a heavy sauce, choose a pasta with holes or wide noodles that soak up the sauce well. If you want a light texture that's chewy but melts in your mouth in the middle of summer, try angel hair or spaghettini. If you're making a salad pasta, try a short pasta that's easy to spread on a plate.
--- p.24
Since pasta varies slightly in thickness depending on the brand, let's erase the formula 'spaghetti = 7-8 minutes' from our minds.
Most pasta packages have separate instructions for al dente (cooked until the meat is still tender) and fully cooked (fully cooked).
If you're not confident in your ability to cook noodles with perfect timing, try memorizing this mantra, which will be included in every recipe that follows.
“Cook the pasta in boiling salted water.
“Take it out 2 minutes before the time written on the package, put it in a bowl, sprinkle 2 tablespoons of olive oil, and mix well.”
If you follow these steps, it will be a weapon that will help beginners avoid overcooking pasta when cooking for more than two people.
Remember that pasta continues to cook from the residual heat even after it has been removed.
--- p.38
Spaghetti Aglio Olio, the basic oil pasta made with olive oil, garlic, and peperoncino for flavor.
Is it easier to make something with simpler ingredients? I'd say the simpler the ingredients, the more the chef's skill shines through.
Because the ingredients are simple, it's easy to tell how well the noodles are cooked, and it also means you can quickly tell if they've just been drizzled with oil or if the moisture has been well-adjusted to create a smooth texture in your mouth.
Aglio olio pasta, which is often made without vegetables, contains lemon zest.
--- p.51
Using seasonal ingredients gives you a strong sense of confidence that the flavors that capture the season are like a loaded bullet. Just think of winter eggplants.
The skinny winter eggplants are expensive and half the size of the summer eggplants, so you end up putting them in your shopping cart and putting them back down.
In summer, the skin of eggplant hardens due to the hot temperature, so when peeled, it becomes soft and the flesh and texture are rich.
It also has the effect of discharging heat from the body, making it a perfect summer tonic.
--- p.93
Here's a simple soup pasta recipe you can make if you have clams.
The combination of the vegetables from the cherry tomatoes, clam broth, butter, and white wine is excellent, and the clean taste of the broth without cheese is the highlight.
If you don't have celery or Italian parsley, substitute chopped green onions.
Let's make tomato clam pasta with a cream sauce base using the same method, adding whipped cream and Grana Padano cheese.
The method of making it is the same, but add zucchini at the clams stage and add whipped cream and Grana Padano cheese.
You can taste the flavor of cream and cheese, and it goes very well with cherry tomatoes, so I highly recommend trying it.
--- p.145
I want to emphasize that the addictiveness created by simple ingredients such as cheese and pepper actually requires a bit of skill in addition to the basic ingredients.
The most important part is 'heat'.
Pecorino cheese is prone to sticking to the pan when heated, so be careful not to mix it well while the frying pan is heated, as the cheese will likely clump together and form a cake.
When transferring the noodles to the saucepan and mixing well, the point is to add more noodle water if there is not enough moisture!
This method isn't the authentic Italian way, but by adding a touch of heat to the tanginess of the pecorino cheese and the spiciness and butteriness of the pepper, I've created my own version of the ultimate cacio e pepe.
By the way, it is a sin to eat cacio e pepe with water.
Open the wine right now!
--- p.180
Gnocchi is an Italian-style handmade noodle made with potatoes, pumpkin, and wheat flour dough. It is similar in shape to Korean handmade noodle, but has a soft texture rather than a chewy texture.
The sauce can be made with any oil, tomato, or cream base.
If you want to enjoy a rich cream sauce, sauté the onions and garlic, then add 100-150ml of heavy cream at the white wine stage, then add blue cheese and Parmigiano-Reggiano cheese and simmer over low heat until thick.
In the cold winter, eating bread and wiping the sauce clean makes you feel warm both physically and mentally.
--- p.220
Publisher's Review
Spring is refreshing, summer is light, fall is deep, and winter is solid!
Bracken, spring onion, crown daisy, garlic chives, water parsley, mackerel, eggplant, corn, oysters, etc.
36 Pasta Recipes Made with Seasonal Refrigerator Ingredients
The signature class of Yeonnam-dong's 'Jericho Recipe', the pioneer of the cooking class craze, is the 'Pasta' class.
We've carefully selected the most popular seasonal pasta recipes from the popular special lecture 'Pasta Master Class', which has been sold out every day since 2017, and which have received countless reviews.
Jericho's pasta recipe is even more mouthwatering with its sensational plating, photography, and trendy ingredients.
What makes his pasta so popular is that he uses familiar, seasonal ingredients from the fridge without any prejudice.
Everyday ingredients like seasonal vegetables, mackerel, eggplant, corn, and oysters that appear each season are transformed into exquisite pasta dishes that will make you want to make and eat them right away.
For the commonly eaten aglio olio, add spring vegetables to bring out the seasonal colors, and for the cream pasta that everyone has tried at least once, use very thick pappardelle noodles to kill two birds with one stone, achieving both a fantastic texture and taste.
Although the ingredients are simple, the flavor structure is clear, and it features a stable cooking flow that even beginners can repeat.
In fact, the secret to the popularity of Jericho recipes doesn't end here.
Here are some recipes that are generously shared, including mackerel, which might be thought to be fishy, with green onion oil to create a light and savory oil pasta, cream pasta with crunchy corn kernels, spring onion pasta with an appetizing color that makes you want to take a picture, and a recipe that captures the moment when bracken, which was thought to be eaten only on holidays, goes amazingly well with spaghetti noodles.
The greatest strength of the recipes in the book is that, as long as you follow a few rules, you can create your own pasta according to your taste and preferences.
The secrets of Jericho's recipes have been generously shared so that anyone can follow along without any burden.
This book is also filled with the little kitchen know-how I've accumulated over a long period of time while conducting cooking classes with various people.
Starting with tips for boiling pasta, frequently asked questions, how to buy and prepare ingredients, how to use substitute ingredients, and how to store leftover sauce, we didn't miss out on even the little things for those who aren't good at cooking.
Jericho Recipe, Korea's Hottest Cooking Class
The signature class 'Pasta Master Class' in one book!
“Aside from anything else, try mastering pasta first.”
Among the countless cooking classes available, this one is so addictive that those who attend once are drawn back, unable to forget the feeling and taste of the day. The star of the social media craze, "Jericho Recipe," is none other than Baek Ji-hye, the instructor behind this class.
Jericho Recipe's signature class, the 'Pasta Master Class,' has been held twice a year since the fall of 2017 and is so popular that it sells out early every time.
“It was the most delicious pasta I’ve ever had.” The class became even more popular through word of mouth, with countless rave reviews saying they couldn’t forget the delicious taste they enjoyed in class and kept making pasta at home.
Just like author Baek Ji-hye's refreshing personality, she captivates students with her simple and accurate explanations. Through detailed process photos and mouth-watering pictorial cuts that make it seem as if you are experiencing her famous class right before your eyes, you can feel the vivid realism just from reading the book.
From popular and basic pasta recipes to creative fusion pasta recipes developed using various seasonal ingredients, everything is compiled into one book.
The name of each pasta dish combines the ingredients, cooking method, and type of pasta used, so that you can intuitively tell what style of pasta it is just by looking at the menu name.
Among the many Italian dishes, 'pasta' was chosen as the subject of this book because many people requested it in a social media survey the author conducted herself, and she gladly responded.
This revised edition of the first Jericho Recipe Book, which has been loved by countless fans for so long, is even more special.
Pasta is one of the most popular Italian home-cooked meals, and as such, there are countless recipes circulating online.
It's not unreasonable to think that even people who cook a lot or don't cook a lot know how to handle pasta to some degree.
However, the author emphasized that the easier and more simple the pasta, the more the skill of the person making it is revealed.
Just because you can whip it up quickly doesn't mean it's delicious. If you can make it easily and enjoy it, isn't that the happiness that pasta brings?
The fact that the recipes in this book are for 1-2 servings is in the same vein.
First of all, you can feel the author's desire to feed you well through pasta.
It's also fun to read short essays containing the author's various thoughts for each pasta.
Some pastas require beer, while others allow you the freedom to add whatever ingredients you like.
"Pasta Master Class" has been providing a clear answer to those who wanted to change pasta from a "restaurant menu" that was commonly purchased to a "dish that I can make."
This revised edition will serve that role more faithfully.
Let's discover a clever recipe that boldly utilizes seasonal ingredients in pasta.
As the author says, if you make a lot of it, you will naturally find the flavor you like. First, open the refrigerator and stand in front of the pan with the ingredients right in front of you.
The author's reliable guide, which has made hundreds of thousands of bowls of pasta, will lead you on the shortcut to becoming a 'pasta master.'
Bracken, spring onion, crown daisy, garlic chives, water parsley, mackerel, eggplant, corn, oysters, etc.
36 Pasta Recipes Made with Seasonal Refrigerator Ingredients
The signature class of Yeonnam-dong's 'Jericho Recipe', the pioneer of the cooking class craze, is the 'Pasta' class.
We've carefully selected the most popular seasonal pasta recipes from the popular special lecture 'Pasta Master Class', which has been sold out every day since 2017, and which have received countless reviews.
Jericho's pasta recipe is even more mouthwatering with its sensational plating, photography, and trendy ingredients.
What makes his pasta so popular is that he uses familiar, seasonal ingredients from the fridge without any prejudice.
Everyday ingredients like seasonal vegetables, mackerel, eggplant, corn, and oysters that appear each season are transformed into exquisite pasta dishes that will make you want to make and eat them right away.
For the commonly eaten aglio olio, add spring vegetables to bring out the seasonal colors, and for the cream pasta that everyone has tried at least once, use very thick pappardelle noodles to kill two birds with one stone, achieving both a fantastic texture and taste.
Although the ingredients are simple, the flavor structure is clear, and it features a stable cooking flow that even beginners can repeat.
In fact, the secret to the popularity of Jericho recipes doesn't end here.
Here are some recipes that are generously shared, including mackerel, which might be thought to be fishy, with green onion oil to create a light and savory oil pasta, cream pasta with crunchy corn kernels, spring onion pasta with an appetizing color that makes you want to take a picture, and a recipe that captures the moment when bracken, which was thought to be eaten only on holidays, goes amazingly well with spaghetti noodles.
The greatest strength of the recipes in the book is that, as long as you follow a few rules, you can create your own pasta according to your taste and preferences.
The secrets of Jericho's recipes have been generously shared so that anyone can follow along without any burden.
This book is also filled with the little kitchen know-how I've accumulated over a long period of time while conducting cooking classes with various people.
Starting with tips for boiling pasta, frequently asked questions, how to buy and prepare ingredients, how to use substitute ingredients, and how to store leftover sauce, we didn't miss out on even the little things for those who aren't good at cooking.
Jericho Recipe, Korea's Hottest Cooking Class
The signature class 'Pasta Master Class' in one book!
“Aside from anything else, try mastering pasta first.”
Among the countless cooking classes available, this one is so addictive that those who attend once are drawn back, unable to forget the feeling and taste of the day. The star of the social media craze, "Jericho Recipe," is none other than Baek Ji-hye, the instructor behind this class.
Jericho Recipe's signature class, the 'Pasta Master Class,' has been held twice a year since the fall of 2017 and is so popular that it sells out early every time.
“It was the most delicious pasta I’ve ever had.” The class became even more popular through word of mouth, with countless rave reviews saying they couldn’t forget the delicious taste they enjoyed in class and kept making pasta at home.
Just like author Baek Ji-hye's refreshing personality, she captivates students with her simple and accurate explanations. Through detailed process photos and mouth-watering pictorial cuts that make it seem as if you are experiencing her famous class right before your eyes, you can feel the vivid realism just from reading the book.
From popular and basic pasta recipes to creative fusion pasta recipes developed using various seasonal ingredients, everything is compiled into one book.
The name of each pasta dish combines the ingredients, cooking method, and type of pasta used, so that you can intuitively tell what style of pasta it is just by looking at the menu name.
Among the many Italian dishes, 'pasta' was chosen as the subject of this book because many people requested it in a social media survey the author conducted herself, and she gladly responded.
This revised edition of the first Jericho Recipe Book, which has been loved by countless fans for so long, is even more special.
Pasta is one of the most popular Italian home-cooked meals, and as such, there are countless recipes circulating online.
It's not unreasonable to think that even people who cook a lot or don't cook a lot know how to handle pasta to some degree.
However, the author emphasized that the easier and more simple the pasta, the more the skill of the person making it is revealed.
Just because you can whip it up quickly doesn't mean it's delicious. If you can make it easily and enjoy it, isn't that the happiness that pasta brings?
The fact that the recipes in this book are for 1-2 servings is in the same vein.
First of all, you can feel the author's desire to feed you well through pasta.
It's also fun to read short essays containing the author's various thoughts for each pasta.
Some pastas require beer, while others allow you the freedom to add whatever ingredients you like.
"Pasta Master Class" has been providing a clear answer to those who wanted to change pasta from a "restaurant menu" that was commonly purchased to a "dish that I can make."
This revised edition will serve that role more faithfully.
Let's discover a clever recipe that boldly utilizes seasonal ingredients in pasta.
As the author says, if you make a lot of it, you will naturally find the flavor you like. First, open the refrigerator and stand in front of the pan with the ingredients right in front of you.
The author's reliable guide, which has made hundreds of thousands of bowls of pasta, will lead you on the shortcut to becoming a 'pasta master.'
GOODS SPECIFICS
- Date of issue: September 10, 2025
- Page count, weight, size: 224 pages | 578g | 190*240*20mm
- ISBN13: 9791194087731
- ISBN10: 1194087736
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