Product Description

Pasta Salad: 50 Favourite Recipes is a collection of original recipes, as well as those from family and friends. The book is unique in that it elevates pasta salad from an uninspired, routine concoction to a delicious event. The book is written for the multitasking cook, in that the directions are simple and clearly worded and the techniques are explained in the front of the book so there is no repetition. The book presents a standard dish in an updated and creative way. For those who like to cook ahead, or need to bring along a dish to an event, it will be particularly useful. There are master recipes for many of the ingredients that are used frequently, such as mayonnaise, vinaigrette, and the blanching of vegetables. Pasta salad is an inexpensive dish and adaptable for many occasions. The book includes chapters featuring pasta with vegetables, as well as meat, poultry and seafood, plus illustrations of the many types of pasta available. The recipes are preceded by interesting and amusing anecdotes drawn from the author's travels and life in New England.

Product Details

• Amazon Sales Rank: #1189305 in Books
• Published on: 2004-03-15
• Original language: English
• Binding: Paperback
• 108 pages

From Publishers Weekly
Dedicated entirely to pasta salad’s many charms, Lauterbach’s appetizing cookbook gives readers a reason to start eating carbs again. Pasta salad usually brings to mind gummy macaroni and processed mayonnaise, but Lauterbach, whose other salad-themed books include Potato Salad and Chicken Salad, offers 50 innovative interpretations, such as Orecchiette and Roasted Butternut Squash with Honey-Ginger Dressing and Peaches and Pasta Salad with Mint. Her hearty and colorful Radiatore Beef Salad with Horseradish Dressing is a one-dish supper that’s a delicious way to use leftover steak, and her quick Pepperoni Pizza Salad is chewy and cheesy, a certain kid-pleaser. Lauterbach even makes pasta salad luxe with a Music Festival Lobster dish, a lush combination of lobster meat, tarragon, pasta shells, and homemade mayonnaise. Her recipes are all clearly written, beautifully photographed, and accompanied by charming anecdotal essays – about the restaurateur who came up with a special salad or the church potluck to which the author brings a new pasta salad every year. The book also includes a helpful guide to pasta shapes alongside instructions for blanching vegetables, toasting seeds, and whipping up vinaigrettes. The only weak note that Lauterbach hits is her recipe for Pippette and Surimi "Louis"; surimi is that sickly-sweet crab substitute made from processed fish. Why not use real crab? Otherwise, this book is a winner, making an old picnic staple seem new.
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