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58 of 59 people found the following review helpful:
5.0 out of 5 stars
A Pasta Anthropology ... and then Dinner :), August 21, 2010
This review is from: The Geometry of Pasta (Hardcover)
As the full title states, "The Perfect Shape + The Perfect Sauce = THE GEOMETRY OF PASTA," so the talents of book designer Caz Hildebrand + London chef Jacob Kenedy = this terrific book. Part history-of-pasta and part cookbook, it begins with an overview of pastas (southern Italian peasants' plain semolina to wealthy northerners' incorporation of egg and different starches) and tomato sauces (also varying from light to rich), and the concept of matching the delicacy/sturdiness of a pasta to that of a sauce. And then comes that geometry -- the actual pairings of those shapes and sauces via a 270-page alphabetic encyclopedia of dozens and dozens of pasta shapes, including: * A short history of each pasta (referencing climate, culture and politics/economics), for example that intricate pastas were made "when housewives had to fill long winter evenings," and the delicate and haughty pastas of the Renaissance, which "specialist nuns would make in their convents"; * A b/w graphic of its shape (see page samples near the book's cover image, above); * In some cases, recipes for making that shape of pasta at home; * In all cases, recipes for sauces/fillings suited to that shape; * Suggestions for other sauces (an Index makes it easy to locate sauce recipes). I'd expected this book to be glossy and slightly oversized, so was surprised to find it the size and construction of a hardcover novel. While that doesn't sound like a book to be taken into the kitchen and later wiped down, you'll want to do so -- it contains recipes for every level of cook, from quick sauces with a few common ingredients, to sauces involving a dozen ingredients and progressive steps that are mini-tutorials in cooking technique. They include olive oil and/or butter and a wide range of fish, fowl and meat. Most serve 2-4 people as a main course; some serve 6-8 and a few feed a crowd. But even if you're an armchair foodie with little intention of preparing the recipes, this book's design and interesting (even amusing) discussion make it a delightful read.
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6 of 6 people found the following review helpful:
4.0 out of 5 stars
Unique, delicious and quite fabulous!, November 16, 2010
This review is from: The Geometry of Pasta (Hardcover)
I have never seen a book like "The Geometry of Pasta" before. A graphic design inspired book about pasta? Black and white, no photographs and yet illustrated artistically and accurately. This book was clearly created by people who care deeply about pasta, who have studied it from all angles and perhaps obsess about it, just a little? Which is not a bad thing! I tested several of the recipes and for the most part, were wonderful and delicious. I still wonder why recipes like the medium tomato sauce, which clearly the author is not a fan of, were included in the book. Yet it is that honesty and casual approach to the writing I enjoyed immensely. Although the book may appear clinical, I assure you, it is not. There is personality throughout. I for one will treasure my copy. I have been looking for a book on pasta dishes that range from the simple to the complex. It has the beautiful simple pasta recipe you associate with genius of Italian cooking, yet there are also recipes that use oxtail and rabbit for the more adventurous and bold cook. Either way, there is a lot for everyone to explore and enjoy.
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6 of 7 people found the following review helpful:
5.0 out of 5 stars
Very useful and entertaining!, November 1, 2010
This review is from: The Geometry of Pasta (Hardcover)
I had an abundance of ripe tomatoes, which I wasn't sure what to do with. After making loads of salsa this summer, I thought I'd try to make my very own fresh tomato sauce, and this book came in very handy for that! I looked for a fresh, simple sauce and decided on the Penne All'arrabbiata (Spicy Tomato Sauce). It was very simple, and had no canned ingredients whatsoever, which was exactly what I wanted. And it was delicious! I can't wait to try another sauce to go with the random types of pasta I have in the cabinet. And I love the funny comments by the author, such as "Best served without cheese in my opinion, rather a drizzle of oil. Some would disagree (they should use pecorino Romano, but given their dubious taste are probably sprinkling Parmesan)." There is no need for the slick photos most cookbooks are using these days. I think it's very easy to just pick the type of pasta you want, and then there are several recipes for the sauces that will go perfectly with them. Or the other way around. Its design is, likewise, simple and cool-looking. It makes me feel like I look like a serious cook, when I'm really only an amateur.
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