Greatest Ever Pasta

By: n/a

No Synopsis Available.

• Format: Hardcover
• Language: English
• ISBN: 1405432888
• ISBN13: 9781405432887
• Release Date: January 2002
• Publisher: Parragon Publishing
• Length: 256 Pages
• Weight: 2.05 lbs.

Customer Reviews

Nifty little pasta guide

A multitude of pasta recipe books already exist, and a lot of them cover the exact same material. For a modern pasta guide to be useful, it has to have an attribute that sets it apart from all the other books with similar recipes. Some opt to provide background information about the pasta, it's origins, where it's used most and it's different variations. Others have gone for a no frills added approach, simply listing page after page of recipes, attempting to dazzle the reader with sheer volume or even complexity of recipes. "Greatest Ever Pasta" is closer to the second variety than the first, with only a single short introduction page explaining why pasta is so great, followed by a short list of the most common pasta types and what they look like. There are no fancy illustrations or photographs showcasing the different pasta varieties, no tables showing nutritional values, no mini-guides explaining how to make fresh pasta. At first glance this would appear to be a rather poor choice for a new recipe book. Taking a deeper look, what sets this book apart from others becomes readily apparent - there is an obscene amount of a variation in the recipes. Any possible occasion in which a pasta dish is needed will be covered here. Feeling like Asian cuisine? No problem, check out the Egg Noodles with Beef and Pasta. Want to cook up something that takes some effort but produces spectacular results? The Chicken and Lobster on Penne is a perfect showcase dinner. Looking for something extremely different? The Steamed Pasta Pudding is sure to generate some buzz and dinnertime conversation. The recipes are segmented into eight different chapters, covering a wide range of pasta from soups to desserts. Each section has the associated staple pasta, along with several interesting variations that are not seen as often. Every recipe book has got it's fundamental dishes that really don't even cause a ripple in the pond of food presentation, like Minestrone or Bean and Pasta soup, but the more stunning offerings here like Potato and Parsley with Pesto (delicious!!), and Shrimp Dumpling Soup, are sure to cause a huge splash. When the urge for something sweeter arises, skip to the back of the book and whip up the German Noodle Dessert, or the Raspberry Fusilli, which not only tastes great, but looks absolutely gorgeous! While taste is always first and foremost in each recipe, presentation is always kept closely in mind. Every dish has a corresponding photograph displaying what the end result should look like, along with several "in production" photos. It's easy to tell that the chefs who produced these recipes have an eye for color. There are no boring or bland recipes in the entire book. Finishing off the book is a short, small type index listing all the recipes, which is somewhat handy. Think man cannot live on pasta alone? This book will prove you wrong!