(In December 2005 Heinz Beck received his third Michelin star)
The original global food, pasta graces tables from San Francisco to Sydney, yet there is no denying the primacy of the Italian original. But, does great pasta go with the territory or is it in the hand of the maker? The case of Master Chef Heinz Beck seems to honor both theories. Enviable technical skill certainly helped this German native's early attempts at tagliatelle and ravioli, but his ten-year residence in Italy has gone a long way toward shaping his informed approach to this quintessentially Italian food.
In this love letter to the country which welcomed him so warmly, Beck offers his finest pasta recipes. A veritable Grand Tour of the subject, this book offers a wide range of interpretations from the rustic to the sophisticated, from northern to southern-inspired dishes, from vegetarian delights to heartier fare. There are even a few sweet surprises.
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