Dan Pashman

The author's three criteria for measuring pasta shapes are "forkability, sauceability, and toothsinkability," and he carefully considers how each pasta shape and sauce work together; he's even invented his own pasta shape (cascatelli), and popularized others. There is a fun jarred pasta sauce flowchart (ways to jazz up store bought sauce), a section on pangrattato (crunchy breadcrumbs flavored with herbs to sprinkle on top of pasta to add another texture), and of course, lots of recipes and photos. He also includes some information about how to discern the quality of dried pasta. We liked most of the recipes we tried!

Za'atar pangrattato
Zucchini, feta, lemon
Mac and cheese with miso and scallions
Artichoke and preserved lemon

https://www.sporkful.com/about/… (mehr)

If you're already a fan of Dan Pashman's sublime silliness, this book is for you. Just like his podcast, "The Sporkful", "Eat More Better" tackles questions important to eaters, not foodies. What is the best way to cut a waffle, along the spines or through the wells, and why? If you're eating from a snack mix, is it ethical to pick out just the ingredients you like? And does a hot dog count as a sandwich? Pashman considers these and other topics with his trademark humor, which incorporates equal amounts of obsessiveness and irreverence. (Or, in the case of his incredibly treyf Heretic's Hanukkah Miracle Sandwich, both.) I didn't come away from this with any new recipes or any really deep culinary knowledge (despite the graphs and charts), but I did laugh a lot -- and anyway, I'd rather be a gourmand than a gourmet any day of the week.… (mehr)