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• Amazon.com Review
• Americans love pasta. But this doesn't mean we know about its many types, how best to serve it, or even how best to bring it from plate to mouth. Exploring these topics and more, The Cook's Illustrated Complete Book of Pasta and Noodles offers a comprehensive introduction to the world's pasta, from spaghetti, couscous, and spaetzle to ramen, udon, rice sticks, and more. Compiled from the pages of Cook's Illustrated, the magazine of culinary investigation, the book is a trove of illustrated step-by-step instructions (on rolling pasta dough, for example), hundreds of pasta and related recipes, tips on buying and storage, and other useful data. In chapters such as "Dried Semolina Pasta and Chinese Wheat Noodles," the book explores a particular pasta type and then provides useful supplementary information. Included, for example, are pasta-tasting results, a "gallery" of pasta shapes, and material on matching pasta shapes to sauces. Offered also are comprehensive saucing chapters that cover such pasta accompaniments as olive oil, butter, cheese, bread crumbs, canned and fresh tomatoes, and seafood, among many others. The recipes themselves are exhaustive and, as one might expect, models of accuracy and good taste. Included are the likes of Macaroni with Spinach and Gorgonzola, Lasagna with Shrimps and Scallops, Potato Gnocchi with Butter, Sage, and Parmesan Cheese, and Cellophane Noodle Salad with Charred Beef and Snow Peas. With master recipes for many of the basic pasta types and more than 300 illustrations, the book should enlighten pasta lovers while whetting their appetite for its many satisfactions. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
• From Publishers Weekly
• Hot on the heels of a James Beard Award for The Cook's Illustrated Complete Book of Poultry comes this encyclopedic guide to pasta and noodles. While not quite as inspired as the poultry book, this effort is nevertheless a most welcome entryAeven a daring one in these days when carbs are the bad boys of the food world. The recipes are for the most part simplicity itself and, although many of the dishes are familiar Italian classics, are varied enough to merit an enthusiastic response. Such fare as Linguine with Lemon-Dill Pesto and Penne with Ricotta Salata and Black Olives are suitable for side dishes. Fettuccine with Bolognese Sauce with Beef, Pancetta and Red Wine appealingly enriches an already flavorful sauce. There are 15 sauces made with raw tomatoes, eight with cooked fresh tomatoes and 16 with canned tomatoes. Macaroni and Pinto Bean Soup with Mussels and Rosemary is certain to please, and undertaking a variety of fresh pasta with or without eggs is less intimidating when guided by the team's customary step-by-step methods. The book truly distinguishes itself with its attention to foods not always found in pasta roundups, such as crespelle (the Italian version of the French crepe) and spatzle. Even better are recipes for Chinese wheat noodles (Stir-Fried Chinese Noodles with Chicken in Szechwan Chile Sauce), Japanese wheat noodles (Ramen Noodles with Roast Pork and Spinach), Asian rice noodles (Rice Paper Spring Rolls with Rice Noodles and Shrimp) and cellophane noodles (Cellophane Noodle Salad with Charred Beef and Snow Peas). These are splendid additions to any pasta repertoire. (Aug.)
• Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
• See all Editorial Reviews

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Americans love pasta. But this doesn't mean we know about its many types, how best to serve it, or even how best to bring it from plate to mouth. Exploring these topics and more, The Cook's Illustrated Complete Book of Pasta and Noodles offers a comprehensive introduction to the world's pasta, from spaghetti, couscous, and spaetzle to ramen, udon, rice sticks, and more. Compiled from the pages of Cook's Illustrated, the magazine of culinary investigation, the book is a trove of illustrated step-by-step instructions (on rolling pasta dough, for example), hundreds of pasta and related recipes, tips on buying and storage, and other useful data. In chapters such as "Dried Semolina Pasta and Chinese Wheat Noodles," the book explores a particular pasta type and then provides useful supplementary information. Included, for example, are pasta-tasting results, a "gallery" of pasta shapes, and material on matching pasta shapes to sauces. Offered also are comprehensive saucing chapters that cover such pasta accompaniments as olive oil, butter, cheese, bread crumbs, canned and fresh tomatoes, and seafood, among many others. The recipes themselves are exhaustive and, as one might expect, models of accuracy and good taste. Included are the likes of Macaroni with Spinach and Gorgonzola, Lasagna with Shrimps and Scallops, Potato Gnocchi with Butter, Sage, and Parmesan Cheese, and Cellophane Noodle Salad with Charred Beef and Snow Peas. With master recipes for many of the basic pasta types and more than 300 illustrations, the book should enlighten pasta lovers while whetting their appetite for its many satisfactions. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.

Hot on the heels of a James Beard Award for The Cook's Illustrated Complete Book of Poultry comes this encyclopedic guide to pasta and noodles. While not quite as inspired as the poultry book, this effort is nevertheless a most welcome entryAeven a daring one in these days when carbs are the bad boys of the food world. The recipes are for the most part simplicity itself and, although many of the dishes are familiar Italian classics, are varied enough to merit an enthusiastic response. Such fare as Linguine with Lemon-Dill Pesto and Penne with Ricotta Salata and Black Olives are suitable for side dishes. Fettuccine with Bolognese Sauce with Beef, Pancetta and Red Wine appealingly enriches an already flavorful sauce. There are 15 sauces made with raw tomatoes, eight with cooked fresh tomatoes and 16 with canned tomatoes. Macaroni and Pinto Bean Soup with Mussels and Rosemary is certain to please, and undertaking a variety of fresh pasta with or without eggs is less intimidating when guided by the team's customary step-by-step methods. The book truly distinguishes itself with its attention to foods not always found in pasta roundups, such as crespelle (the Italian version of the French crepe) and spatzle. Even better are recipes for Chinese wheat noodles (Stir-Fried Chinese Noodles with Chicken in Szechwan Chile Sauce), Japanese wheat noodles (Ramen Noodles with Roast Pork and Spinach), Asian rice noodles (Rice Paper Spring Rolls with Rice Noodles and Shrimp) and cellophane noodles (Cellophane Noodle Salad with Charred Beef and Snow Peas). These are splendid additions to any pasta repertoire. (Aug.)
Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.




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