Customer Reviews

Hot Pasta (Hot Books)

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

 

 

Following 1995's "Hot Chicken," the authors breathe new life into pasta with boldly flavored (not, despite the title, necessarily fiery) fusion techniques and stunning photos (by Sandison).

Each recipe is organized from advance preparation through final cooking steps and suggested accompaniments. Because of this timed approach, it's best to read carefully all the way through.

Dishes include Pasta with Olives, Tomatoes and Artichokes; Southwest Pasta With Grilled Vegetables; California Lo Mein; Thai Primavera with Coconut chiles and Lime; Panfried Pasta with Clams; Southwest Lamb Lasagna; Mediterranean Pasta with Seared Tuna.

There are chapters on vegetarian pastas, Asian dishes, cream sauces, and seafood. And tips on pasta cooking, buying, and reheating. Spaghetti night may never be the same!

If you are a pasta lover, this book is a must! As with other Hugh Carpenter books, it is the unique and unusual combination of flavors which set it apart. Also the food photos by Teri Sandison are beautiful and give new meaning to the idea of presentation. This is one of a series of "HOT" books and they are all great.

This book is great even if you don't love pasta. It really focuses on quick meals that are cheap and full of flavor. You may have to stock up on a few things at first, but after that this is one of the best books I've seen for those "I just got home from work, I'm starving, and I can't afford to go out" nights.

The cookbooks from the hot books series all get the most use of any of the cookbooks in our household because the recipes are excellent. Of the hot books series (we have them all), this one gets the most use. I have given this book as a gift several times and highly recommend it. The photos are beautiful and the ingredients used (which are almost always fresh ingredients) offer wonderful and complex flavors that our family loves. Buy this book if you don't mind prepping fresh ingredients (such as using fresh tomatoes for tomato sauce and stripping fresh cilantro for pasta chinese). This book isn't for the kitchen that relies heavily on can openers!

This book, and the others by Carpenter- Fusion, Hot Wok and Hot Chicken, are the most underrated cookbooks in the field. These are creative, innovative, workable recipes, and nearly everyone is great. He is much better than some of the star chefs.

I've had Hot BBQ for several years and just found Hot Pasta. I am ready to start at the very beginning and make every great-sounding recipe.