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This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
Very impressed with the variety of the recipes and the ease with which the ones I've prepared came togetherPublished 1 month ago by Anne Syversen
Pasta Revolution very quickly became one of my favorite cookbooks. The first recipe I tried was the one for pastitsio, and I was hooked. Read morePublished 7 months ago by C. Bergin
If you're a pasta-holic like I am, this cookbook (along with a few other 'America's Test Kitchen' series, is a staple. I use it every week or two. Yummy AND easy recipes.Published 14 months ago by iluvcats
Very comprehensive pasta cookbook written with a great deal of clarity. Purchased as a gift for my son and his wife and the are very pleased with it. Not just another cookbook.Published 15 months ago by Amazon Customer
This is a pretty amazing pasta cookbook. So far, I give every recipe five stars. Pay attention to cooking times and have all ingredients measured and ready to go. Read morePublished 15 months ago by DayFlyer
We have made a few recipes out of here and they are delicious! There are a few that I have no interest in but that is to be expected with any cookbook. Read morePublished 18 months ago by Kimberly Van De Kreeke
All recipes are very simple and easy to make in a very short time and can be assembled by amateur cooks. The recipes I assembled were very taste and delicious. Read morePublished 21 months ago by paul lapierre