You go through the seasons with the pasta, the winter, the veggies for spring, then pasta with tomatoes uncooked, a lot of pesto with nuts and herbs in September. Because for me, it's a mix of comfort food and easy. The new one, I knew that I always wanted to do something on pasta.
#ABRICOTINE A LA DI STASIO TV#
A: After a few years doing the TV show, people asked for recipes, so the first book is more of an overview on cooking for entertaining, tips for cooking easily at home - instead of going for fast food, you can do it at home, so it's about what you need for everyday cooking and entertaining. Q: How does this book differentiate from your first English cookbook, à la di Stasio? Let's compare. I have a TV show, and sometimes I ask people what do you like as a comfort food, especially when you don't have a lot of time? It is always pasta, and for me, too, when I return from a trip, I always have pasta on hand and a bit of oil and some parmigiano somewhere, some egg, so it was basic. If you open my kitchen cupboards, you have mostly Italian product.
The essence of pasta for me is Italian - simple food, good product and this is what I want to talk about, test and taste and enjoy myself. I wanted to do something on pasta - it was comfort food, easy, inexpensive. Q: What does this new cookbook mean to you? A: In the beginning, I didn't know that I was going to do an Italian cookbook, even. The Post's Karen Hawthorne sat down with di Stasio at the Bonnie Stern Cooking School during her book tour in Toronto. Pasta et cetera à la di Stasio is the second cookbook the award-winning cookbook author has produced in English, making her mark on English-speaking Canada with a collection of classic and contemporary recipes with her signature Italian flair.
Di Stasio is a native Quebecer, but her heritage is Italian on her father's side. She recently travelled to Italy to shoot a few episodes and explore her Italian roots. No need to brush up on your French for this new cookbook from TV chef Josée di Stasio, host of the popular à la di Stasio TV show where she cooks, of course, and has interviewed chef Alice Waters of Berkeley's Chez Panisse and actor, cookbook author and French institution, Gerard Depardieu. Q&A: Quebec TV chef Josée di Stasio releases new English cookbook, Pasta et cetera à la di Stasio Manage Print Subscription / Tax Receipt.
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