Pasta

by Jeni Wright

Book Overview

Featuring everything you will need to know about choosing, making and cooking pasta, this volume includes over 350 classic and original recipes, from simple soups and fresh and healthy salads, to... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1840385219
• ISBN13: 9781840385212
• Release Date: January 1999
• Publisher: Anness Publishing
• Length: 512 Pages
• Weight: 5.35 lbs.

Customer Reviews

Very Good Cookbook

Very good cookbook. Well illustrated and readable though I sometimes have to look up Italian names of ingredients.

From the cover ...

All you need to know about one of the world's classic ingredients. The definitive guide to choosing, making, and cooking pasta, with over 350 classic and original recipes from simple soups to fresh and healthy salads, and from hearty casseroles to delicate stuffed pasta. Comprehensive, full-color identification guide contains fabulous close-up photographs of the huge range of dried and fresh pasta types and shapes. Step-by-step instructions guide you through the secrets of making, cooking and serving pasta and include illustrated techniques for easy pasta making at home, from cutting shapes and noodles to making flavored and colored pasta. How to cook and serve pasta, with useful tips on how to eat it, matching shapes to sauces, and which wines to choose to complement the dishes. Visual guide to the primary pasta sauce ingredients, such as fresh herbs ad leaves, seasonings, spices, oils and vinegars, flavorings, fish and shellfish, vegetables, and cheese and cream. Full-color guide to essential pasta-making equipment. Includes favorite Italian classics such as Spaghetti Carbonara, Cannelloni al Forno and Spinach and Ricotta Ravioli; regional specialties, such as Genoese Minestrone; original contemporary ideas, such as Fusilli with Tomato and Balsamic Vinegar Sauce and Black Pasta with Ricotta; and delicious noodle dishes, such as Chow Mein and Pork Satay with Crisp Noodle Cake. Highly illustrated throughout, with easy-to-read, informative text and enticing, tested recipes. The definitive guide to the art of making, cooking and enjoying pasta - an essential source book for every kitchen and every cook.

Exhaustive All Purpose Pasta Guide

The Cooks Encyclopdia of Pasta is an exceptional cook book full of history, tips, tricks, and of course, Grade-A recipes. The introduction starts off with a detailed chronicle of Pasta, from it's disputed origins to it's present day condition. The overall nutritional value of pasta, along with how it can be used in part of a balanced diet is explained is also explained. From there the reader is presented with twenty full color pages clearly showing all the varities of pasta and how they differ from one another. This information is what distinguishes "The Cooks Encyclopedia of Pasta" from other books covering similar material. The next time you're shopping for the pasta to match a recipe, you won't find yourself wondering just what the heck does Pennani or Conchiglioni look like anyway? Three short sections follow on the assorted products association with pasta cooking, the proper methods for cooking and serving pasta, and finally which wines go best with which pasta dishes. Lastly, before the actual recipes are shown, we are given a superb tutorial on how to make pasta both by hand and with a pasta machine. This isn't just a miniscule add-on for a base recipe and a single pasta shape either. The guide is pretty comprehensive, showing how to make several different pasta shapes, stuffed pasta, and flavored or colored pasta. Although a full 64 pages are used up by all the afore-mentioned information, this book is in no way lacking in the recipe department. Ten separate sections are present, ranging from pasta based soups to stuffed pasta, and even a section dedicated solely to seafood based dishes. Each recipe has a picture showing what the finishes product should (ideally) look like, along with several mid-process pictures. All the instructions are segmented off into easy to digest steps, with each recipe having an average of four steps. Most of the recipes have a little blurb at the beginning regarding either the history of the recipe or different ways it can be served, which is a nice added touch. Each section has it's own knock-out recipe, but my own personal favorite is definitely the "Cappelletti with Tomatoes and Cream". It's actually a very simple dish, but it's simplicity is probably it's biggest strength. This one works great any time - from the most elaborate dinner parties to the most simple after work meal. I really don't have anything negative to say here. It's priced right, has a huge amount of excellent information, and the recipes are all very good. If you like Pasta, don't miss out on this book!

Encyclopedia of Pasta

I love pasta. This book makes cooking with it a breeze. Every recipe has a full color picture of the finished product...plus intermediate pictures of the preparation. The instructions are extremely clear with easy to follow numbers. The introduction to the book contains pictures with everything you ever wanted to know about pasta. It shows _every_ kind of pasta imaginable. It also explains how to make many of those pastas. Finally, it contains a section on the common ingredients in pasta recipes, what they are why you use them. I accidentally came across this book and it has become a gold mine of information. Every recipe on every page looks better then the last, and every recipe I have made has tasted better then the last.