The Book of Pasta

Rating:
Summary: Great introduction to pastas.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Pasta, presents recipe suggestions for all major courses, from pasta soups to fried pasta and even desserts. Special chapters are dedicated to pasta salads, sauces, and main, oriental and vegetarian pasta dishes. Classics such as lasagna, ravioli, tortellini, béchamel, Bolognese, tomato and carbonara sauces, cannelloni, macaroni, pesto and spaghetti with meatballs appear next to unique dishes such as fish and pasta pie, lemon and green peppercorn sauce, pear and pasta pudding, spinach pasta roll and vermicelli flan.

From almond ravioli and raspberry sauce to zucchini and pasta mold, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of cutting dough into funny shapes or long stripes and mixing it with a delicious sauce - and at a relative bargain price, to boot. Also recommended for fans of Italian cooking: This series' installments on light pasta sauces, antipasti and pizzas and Italian breads.

Rating:
Summary: Great introduction to pastas.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Pasta, presents recipe suggestions for all major courses, from pasta soups to fried pasta and even desserts. Special chapters are dedicated to pasta salads, sauces, and main, oriental and vegetarian pasta dishes. Classics such as lasagna, ravioli, tortellini, béchamel, Bolognese, tomato and carbonara sauces, cannelloni, macaroni, pesto and spaghetti with meatballs appear next to unique dishes such as fish and pasta pie, lemon and green peppercorn sauce, pear and pasta pudding, spinach pasta roll and vermicelli flan.

From almond ravioli and raspberry sauce to zucchini and pasta mold, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of cutting dough into funny shapes or long stripes and mixing it with a delicious sauce - and at a relative bargain price, to boot. Also recommended for fans of Italian cooking: This series' installments on light pasta sauces, antipasti and pizzas and Italian breads.