Join author Maureen Fant and Slow Food NYC at Natural Gourmet Institute for a discussion, demo, tasting, and signing of the IACP award-winning and James Beard-nominated Sauces and Shapes: Pasta the Italian Way.
Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of lesser-known yet traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms.
Maureen Fant is a writer and translator who translated the predecessor to this book, the Encyclopedia of Pasta, and coauthored the Dictionary of Italian Cuisine. Her writing has appeared in the New York Times and Gourmet, and she lectures on the food of Rome and ancient Rome.
This event is free and open to everyone. We hope to see you there.
Location: Natural Gourmet Institute - 48 West 21st Street (btn 5th & 6th Ave), 2nd Floor; Manhattan