This Book shows how to cook Pasta the right way and with the right Sauce
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Most Helpful Customer Reviews
61 of 62 people found the following review helpful
Format: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.
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.
10 of 10 people found the following review helpful
By Suzie Ridler
Format: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.
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.
7 of 8 people found the following review helpful
By R. Klinger
Format: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.
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.
Most Recent Customer Reviews
5.0 out of 5 stars
Beautiful Book
This was a gift for my son-in-law. He loves it. I found it to be really enjoyable and fun to browse through, and it also is useful for learning how to select and use the most... Read more
Published 12 days ago by Nancy Sorenson
1.0 out of 5 stars
Poorly Illustrated
Bought this as a gift. Too late to send back. It is mostly text and while I admire the written word, I was expecting something closer to a cook book than a Russian novel.
Published 29 days ago by Wretched Excess
5.0 out of 5 stars
Great book
Great gift for all food, art and design enthusiasts. Full of history and recipes. Great black and white contrast on the page!
Published 1 month ago by Brittny C Dayes
5.0 out of 5 stars
The Geek World of Pasta
A bit off the deep end but very interesting. Takes a while to get into the reading, but don't give up. It's worth the effort
Published 3 months ago by Robert E. Decker
5.0 out of 5 stars
Shape is important!
I've been looking for a book like this. I watched my Italian in-laws have discussions after breakfast about which pasta shape and sauce they would have for dinner. Read more
Published 3 months ago by patvivolo
4.0 out of 5 stars
Christmas Gift for my Sister
This book was hard cover, in excellent shape and arrived in plenty of time. However, my sister expressed disappointment at the black and white drawings inside. Read more
Published 4 months ago by E. Kinney
5.0 out of 5 stars
The Perfect Book for Pasta Lovers
Not only is it beautifully illustrated, the background stories are a wonderful read - have gifted it more than once and all recipients have raved and wished they had known about it... Read more
Published 4 months ago by Quoth the Maven
5.0 out of 5 stars
Great book!
This book was a gift for a friend who is a fantastic cook and Italian, so adding the twist of the "geometry" of pasta was something she really enjoyed.
Published 4 months ago by Anne C.
4.0 out of 5 stars
great gift for math professors
I got this for a friend of mine. The recipes are interesting and the way it combines the way pasta is designed with particular sauces that accompany it best is fantastic! Read more
Published 5 months ago by D. McMay
5.0 out of 5 stars
Neat Book
This was just a neat book that I came across for putting out on the table and sparking conversation. The book came to me in pristine condition. No complaints
Published 6 months ago by russel roberts
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