Customer Reviews

Bugialli on Pasta

5 star:		(5)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

Bugialli is ever the purist in his pusuit of good, authentic and classic Italian recipes.

Many of these recipes occur in variations in other cookbooks, but Bugialli has done his research and work with regard to the recipes. The research was done in finding the purest and most traditional (and best) ways of preparing them. The work was done in adapting the recipes so they will succeed for N. American cooks.

There is incredible variety in the recipes! Pasta with all manner of vegetables and meat and cheese. There are even some tomato sauces. Many of the recipes are quite simple; some are quite complex.

Most recipes have a preface with notes on history, tradition, cooking tips, etc. There are illustrations demonstrating most of the important techniques. The recipes are organized by major ingredient (other than pasta, such as vegetables or cheese). There is also a section on notable regional pastas, though all the recipes that are in the other sections designate the region(s) of their origin.

Also, there are many beautiful, full-color photos of many of the recipes and of scenes in Italy. The paper is heavy and resilient (not many books use this fine grade of paper!).

I have been very pleased with the results so far. The Bucatini all' Amatriciana was possibly the simplest recipe I have encountered for it, yet it tasted the best: it is the recipe I will make from now on. There is a surprisingly good mushroom-meat sauce (complex, deep flavors). The marinara sauce is simple to make but very good. Etc. Etc.

One criticism I have is that the pictures of the techniques are not necessarily near the recipe(s) they pertain to. It is a minor annoyance to have to scour the book looking for the pictures (did I miss some reference to the page they were on?)

If you love pasta and wish to explore it through fine Italian recipes, this book would be my first choice. If you just want a really good starter book on pasta, this one fits the bill for that, too. This book is destined to become a classic on the subject.

If you want to buy one cookbook to learn all aspects of pasta making and preparation, this one would be my recommendation. Bugialli, an expert on Italian cuisine in general, shines on his own when it comes to pasta. As the Italian Food Host @ BellaOnline, I cannot begin to tell you how many times I have pulled this book off the shelf to use as a reference. If you love pasta, this book should be in your collection!

Bugialli has produced a good cookbook that has many useful recipes and is decorated with some beautiful photos. However, the book falls short in two areas.

First, he refers to recipes in other cookbooks he's written. Without those recipes, some dishes can't be made. Fortunately there aren't many of these instances; but, each book should stand on its own and not require the reader to get several books to make one recipe.

Second, Bugialli doesn't give much advice on making the eggless pasta that traditionally is used for pesto. Because it is just a mixture of flour, water, and salt, this pasta must be handled a bit more carefully to avoid making glue. Ask me how I know that.

Fortunately, the book has some excellent recipes that go beyond the usual fare. The dishes with seafood and vegetables are particularly good. This makes the weaknesses described above tolerable.

My recent purchase was a gift-- I have owned this book for several years and use it often for weekday meals. I'm fortunate to be in an area where imported Italian pasta is easily purchased, so I don't use the book for making the pasta-- only the wonderful sauces. Some of my favorites are Pecorino Meat Sauce, Spicy Tomato-Cream Sauce, and the Sicilian Pesto. Mr. Bugialli's recipe for Pasta with Neapolitan Meat Sauce is a great use for rump roast, and his Stuffed Shells are the best I have ever had. If you like pasta, you will love this book.

Unlike the author's other books (four in my library) Bugialli on Pasta is filled (cover to cover) with pictures of the recipe's end product. Kudos to him and his photographer(s); every portrayal is a work of art. I have been eating my way through Italy with this book as my road-map. Particularly like the variability of the dishes, even within a dish he will provide variations, one more interesting than the other. A must buy for any Pastaholic.

I bought Bugialli's book on Tuscany cooking, attended his cooking class in NYC and had him autograph it. Then I purchased his pasta cookbook when it first came out. The pasta dishes were simply out of this world! After getting married, I lent "Bugialli on Pasta" to my dog trainer and never got it back. For years I was unable to find it in book stores, but the other week, stumbled upon it in the NY library and continued my quest to search for a used copy. I found one on Amazon, in great condition! The pasta dishes are easy to make and delicious! I can't wait to make them for my husband!

I have this booka and I think it is very good. The pictures are nice and the recipes are easy to follow. I like Giuliano Bugialli books. Thius is no exception.