The Pasta Bible [Hardcover]

Silvio Rizzi (Author), Tan Lee Leng (Author), Christian Teubner (Contributor)

Book Description

Publication Date: September 1, 1996

A history of noodles, noodle making, and noodle varieties is followed by more than eighty recipes for international dishes from such diverse locales as Italy, Eastern Europe, and Japan--including soups, pasta salads, a variety of entrees, and some desserts. 35,000 first printing. $30,000 ad/promo.

Editorial Reviews

From Booklist

Impeccably illustrated in full color, this beautiful book is perfect for adventurous cooks who like to do it all from scratch, though there is also an excellent guide to the many types of dried pasta available. The pages lovingly devoted to making fresh pasta, whether cut by knife or machine, contain directions so clear that even a novice can follow them; however, it may take an expert to master Cantonese noodles. Next come the recipes, a wide array of both Italian and Asian, ranging from the simple and relatively inexpensive (fresh tomato sauce and pasta served with various vegetables or meats) to the more complicated and costly (made with truffles, lobster, or whole fish). Stir-fry it, stuff it, bake it, put it in soup, or serve it sweetened for dessert--this truly is an inspirational treasure trove, and the anecdotal history of pasta and its traditions worldwide is a bonus. Sally Estes

Language Notes

Text: English (translation)
Original Language: German

Product Details

• Hardcover: 240 pages
• Publisher: Studio; Open market ed edition (September 1, 1996)
• Language: English
• ISBN-10: 0670869961
• ISBN-13: 978-0670869961
• Product Dimensions: 11.9 x 9.2 x 0.9 inches
• Shipping Weight: 3.2 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (26 customer reviews)
• Amazon Best Sellers Rank: #739,109 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

57 of 57 people found the following review helpful:

5.0 out of 5 stars Essential for pasta lovers, May 2, 2000

By 

Angel Lee "Liocorno Amethyst Moonstone" (Cleveland, OH United States) - See all my reviews
(VINE VOICE)    (HALL OF FAME REVIEWER)   

This review is from: The Pasta Bible (Hardcover)

This is an absolutely essential book for anyone who loves pasta. It is packed with wonderful color photos. The recipes are delicious. Some are quite involved and require exotic ingredients.

Being so much more than a cookbook, it starts out with a brief history of pasta. It then discusses grain in detail. Pictures of each flour type & an illustration of a wheat grain are included here. There are also pictures all the of pasta tools.

Next, dry pasta is covered. There are great photos of over 125 different pastas, including Asian noodles. It also demonstrates step by step how to make, & shape fresh pasta doughs from scratch.

I loved the inclusion of colored, flavored pastas. The sweet pastas including chocolate noodles are divine. Other great recipes focused on pasta sauces, soups, dumplings, gnocchi, baked pastas and stuffed dishes.

27 of 29 people found the following review helpful:

5.0 out of 5 stars Pasta Bible, January 23, 2001

By 

Nicole Reidnauer "jubilee1975" (East Greenville, Pa USA) - See all my reviews
(REAL NAME)   

This review is from: The Pasta Bible (Hardcover)

I love this book. It explain how to make pasta from scatch and how to make many differt flavor of pasta. I got a pasta machine for Christmas and these recipes work great for my pasta machine

17 of 17 people found the following review helpful:

5.0 out of 5 stars Deserving of the highest praise, April 26, 2004

By 

Gari L. Strawn "garigirl" (College Station, TX USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: The Pasta Bible (Hardcover)

The beginning to the experienced pasta maker will benefit from this book. Large, clearly printed, well outlined and containing lots of photos of the recipes, this book also has the "cooking school" format that has step by step photos. A entire chapter is devoted to dried pasta with photos of the different shapes. Never wonder what casereccie, banane, or grimigna are again! With this book, you will know! Imaginative use of fresh herbs pressed in sheets of pasta, cuisines from Italian to the Orient (and points in between), baked, stuffed, desserts, this book has enough ideas and recipes to get you started and keep you busy.