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Pasta Revised Hardcover – April 19, 2004

17 customer reviews

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Editorial Reviews

Review

A masterclass in how to cook perfect pasta Daily Telegraph --This text refers to an alternate Hardcover edition.

About the Author

Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking, going on to complete his culinary studies in Paris. He has worked as a chef from Paris to London and is the author of several books including DK's Hors d'Oeurveres, Grilling, and Ultimate Bread.

Anna Del Conte is the author of 12 noted books on Italian cooking, and has received many cookbook-writing awards.
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Product Details

  • Hardcover: 168 pages
  • Publisher: DK; Revised edition (April 19, 2004)
  • Language: English
  • ISBN-10: 0756603684
  • ISBN-13: 978-0756603687
  • Product Dimensions: 9.4 x 0.7 x 11.4 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #2,436,936 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

16 of 17 people found the following review helpful By "sforsman" on October 3, 2000
Format: Hardcover
This book is the perfect way to get started cooking some great pasta. The first 5-10 pages provide the reader with the basics to pasta, preparation, proper cooking utensils, etc. The book is then divided into chapters such as tomato sauces, cream sauces, meat dishes, vegtable and herb pasta, and many more. The recipes are easy to read and usually contain 10 or fewer ingredients, which makes the 1/2-1 hour after work to make dinner a lot easier. I would recommend this book to anyone who is looking for good, easy, classic Italian pasta meals.
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13 of 14 people found the following review helpful By K.C. on February 8, 2001
Format: Hardcover
I love this book! I learned to cook pasta from my husband's Italian mother and grandmother and I thought I was doing well, but this book has refined and simplified my pasta dishes. The book is easy to read and easy to use with step-by-step directions. After making one of the tomato based sauces, my husband said it was the best he'd ever had! There are recipes for every type of pasta, too, using seafood (my favorite), herbs and oils, and cheese. Fresh pasta, store bought, how to cook it...whether you've been cooking pasta all your life or just learning how this book is perfect. The pictures alone make it worth while. I, also, purchased the author's Ultimate Bread book and love it as much as this one.
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5 of 5 people found the following review helpful By Flame_926 on June 18, 2004
Format: Hardcover
I love pasta and always like to use this book when I am creating something from scratch. I have found this book to be very helpful in teaching me about cooking pasta and all of the wonderful sauces that can go with it.
The first portion of the book is excellent because it explains how to choose pasta in terms of ingredients and size/shape for a good pairing to the selected sauce. It also goes into techniques like tossing and using the right amount of cooking time. The recipes were clearly written and accompanied by many full-color photographs of what the dishes looked like when done.
Overall I have had a lot of good results with the pesto, tomato, and meat recipes. My cream sauces have not turned out as well though which is why I gave this book a four instead of a five. Regardless, it IS excellent and I believe a sound investment if you are looking to add a solid pasta book to your cookbook collection.
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8 of 9 people found the following review helpful By A Customer on July 18, 2002
Format: Hardcover
Do you like pasta? Then buy this book! I was looking for a book by Anna Del Conte and decided to try this one. Boy, am I glad I did. It's the best cookbook I own. The authors give basic instructions on such things as making "perfectly cooked pasta every time," and there is an endless number of easy, delicious recipes that also tell you which pasta to use and what can be done in advance. The "at a glance" format makes it so easy to quickly navigate through this book. And there's so much more! You will treasure this book.
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7 of 8 people found the following review helpful By Rebecca of Amazon HALL OF FAMETOP 500 REVIEWERVINE VOICE on September 21, 2004
Format: Hardcover
The Italians, who are masters at combining sophistication with simplicity, have eaten pasta for the past millennium or so. They know that no other food can nourish and delight so easily, while asking for so small and effort on the part of the cook. Simple, yet sustaining, a dish of pasta satisfies our hunger yet invites the eye and pleases the palate with its countless shapes, colors, and flavors. ~Anna Del Conte & Eric Treuille

Eric Treuille has been in love with cooking since he worked in his uncle's boulangerie in France. He has worked as a chef in Paris, London and New York. Here he presents the ten commandments for pasta making, tools of the trade, pasta varieties, cooking secrets, classic sauces such as pesto and essential pantry items for busy cooks.
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4 of 4 people found the following review helpful By Nicole N. Pellegrini on January 13, 2007
Format: Hardcover
Truly, if I could only own one cookbook of pasta recipies, this book would be the one I'd want. There are countless books available on the subject and yet none I've seen present pasta cooking in such clarity and with such excellent results.

If you want to know how to make all the basics, and make them right, you'll find the answers here: Pasta with Olive Oil and Garlic, with Marinara, Pasta Primavera...they may seem simple but if you follow the directions here, you can't go wrong. Handy details include pasta noodle suggestions as well as alternatives that work well, and variations on recipies depending on what ingredients you have available as well as how you may want to experiment and mix things up. Many recipies in this book have become staples of my cooking, and favorites include the Pasta with Chick Peas and the perfect Putanesca. This cookbook gets my highest recommendation.
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