Put away all your preconceived notions about pasta. The test cooks at America's Test Kitchen have stepped up to the stove to take a fresh look at everything pasta, taking nothing for granted and putting everything to the test. The results? New techniques, modern flavors, fresh ways with casseroles, and a host of easier (and sometimes lighter) takes on the classics. Love baked pasta but not all the work involved? For our Easiest-Ever Lasagna, just alternate no-boil lasagna noodles with a no-cook sauce, cheese, and crumbled sausage in a baking dish--once baked, your noodles will be tender and saucy and smothered with gooey cheese. Tired of quick pasta dishes with lackluster flavor? For our Pasta Plus 5 recipes, every ingredient counts and many pull double duty. We also did away with that big pot of boiling water in many of our recipes after finding that we could cook the pasta right in the sauce. Pasta night is back. And it's better than ever!
Pasta Revolution
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Most Helpful Customer Reviews
14 of 14 people found the following review helpful
Format:Paperback
Believe it or not, I actually read this book cover to cover. Believe it or not, you'll probably do the same. You see, this isn't your typical book of recipes, but a whole primer on pasta. The chapter, "Pasta 101," is a quick, but excellent overview of how to prepare excellent pasta, which is definitely worth a read; I learned a thing or two that actually improved my pasta recipes significantly.
In addition to the introductory chapter, you'll find tips and suggestions dispersed throughout the book which may pertain to pasta, the recipe, and/or cooking techniques in general. So, now, you see why this book is worth perusing cover to cover.
The recipes in the book run the range from being simple and suitable for a novice/beginner cook, to slightly more challenging and involved, but nothing too terribly difficult. Chapters of note are "Ravioli, Tortellini, and Gnocchi," which feature recipes utilizing these reaady-made pastas, "Pasta for Two," featuring pasta dishes on a smaller scale, and "Pasta Plus Five," featuring recipes using five ingredients (excluding the pasta itself). There are also plenty of "light" recipe options, large scale recipe options, and slow-cooker options available, not to mention the classic "favorites," like Alfredo, a variety of pestos, and a la Vodka.
Above all, I'm particularly impressed at how kosher-friendly this book is. Many recipes are ready-to-go, and others require only a few minor adjustments or substitutions to adhere to kosher food laws. Many recipes are completely vegetarian. Some of my favorite recipes from the book include Tomato and Almond Pesto (Pesto alla Trapanese), the Super-Easy Spinach Lasagna, and Spaghetti with Fried Eggs and Breadcrumbs.
To be sure, this is not a cookbook for the faint of heart. Even the "easy" recipes require a commitment to precision and planning. It's fantastic for engineers and scientific-types in this way. The key to success with this cookbook is to 1) read the recipe all the way through before trying it, 2) mise en plasse! and 3) use good, fresh ingredients. Although some ingredients can be omitted or substituted, I highly recommend making the recipe once as intended before trying this, as some of the techniques, althugh they may seem unnecessary or over the top at first glance, really do make a world of difference and are worth trying. Such is the madness that fuels America's Test Kitchen publications, but it's also something to be thankful for.
People will probably either love or hate this book, but I personally think it's a must-have for anyone who takes their pasta seriously, and who like learning new techniques, theories, and light food science. The recipes themselves, although sometimes complicated and involved, are very clear and well-written, and the cooking times are remarkably accurate and precise. Overall, this book is definitely worth a read, and for many, this will be the go-to pasta reference book on your book shelf.
In addition to the introductory chapter, you'll find tips and suggestions dispersed throughout the book which may pertain to pasta, the recipe, and/or cooking techniques in general. So, now, you see why this book is worth perusing cover to cover.
The recipes in the book run the range from being simple and suitable for a novice/beginner cook, to slightly more challenging and involved, but nothing too terribly difficult. Chapters of note are "Ravioli, Tortellini, and Gnocchi," which feature recipes utilizing these reaady-made pastas, "Pasta for Two," featuring pasta dishes on a smaller scale, and "Pasta Plus Five," featuring recipes using five ingredients (excluding the pasta itself). There are also plenty of "light" recipe options, large scale recipe options, and slow-cooker options available, not to mention the classic "favorites," like Alfredo, a variety of pestos, and a la Vodka.
Above all, I'm particularly impressed at how kosher-friendly this book is. Many recipes are ready-to-go, and others require only a few minor adjustments or substitutions to adhere to kosher food laws. Many recipes are completely vegetarian. Some of my favorite recipes from the book include Tomato and Almond Pesto (Pesto alla Trapanese), the Super-Easy Spinach Lasagna, and Spaghetti with Fried Eggs and Breadcrumbs.
To be sure, this is not a cookbook for the faint of heart. Even the "easy" recipes require a commitment to precision and planning. It's fantastic for engineers and scientific-types in this way. The key to success with this cookbook is to 1) read the recipe all the way through before trying it, 2) mise en plasse! and 3) use good, fresh ingredients. Although some ingredients can be omitted or substituted, I highly recommend making the recipe once as intended before trying this, as some of the techniques, althugh they may seem unnecessary or over the top at first glance, really do make a world of difference and are worth trying. Such is the madness that fuels America's Test Kitchen publications, but it's also something to be thankful for.
People will probably either love or hate this book, but I personally think it's a must-have for anyone who takes their pasta seriously, and who like learning new techniques, theories, and light food science. The recipes themselves, although sometimes complicated and involved, are very clear and well-written, and the cooking times are remarkably accurate and precise. Overall, this book is definitely worth a read, and for many, this will be the go-to pasta reference book on your book shelf.
3 of 3 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
(What's this?)
My husband loves pasta, so I was excited to try out some recipes from this cookbook. There's a lot of things this cookbook includes--fun cooking information, a great variety of recipes, recipes that take a long time and a lot that don't... But there are also things that this cookbook doesn't include like how to make any type of homemade pasta--noodles or even gnocchi. Gnocchi is quite easy to make and so I was very surprised when the gnocchi recipe in this cookbook called for premade store bought gnocchi. They just aren't the same food at all.
The recipe I made recently from this cookbook that I enjoyed was the pad thai. I've had a hard time with my attempts to make pad thai in the past. The fish sauce overwhelms me. But, this recipe had a nice balance and the fish sauce taste didn't overwhelm the dish. Just make sure to get the smaller rice noodles and not the large ones. Also, I serve it with lime wedges and add more vegetables to it than the recipe in this cookbook calls for. But, the recipe was pretty good overall and I was happy with it.
So, I think this cookbook is okay. It isn't great or fantastic, but it is a nice collection of pasta recipes (mostly for adults and not kids). The pictures are great and they will definitely make you want to cook dinner tonight.
The recipe I made recently from this cookbook that I enjoyed was the pad thai. I've had a hard time with my attempts to make pad thai in the past. The fish sauce overwhelms me. But, this recipe had a nice balance and the fish sauce taste didn't overwhelm the dish. Just make sure to get the smaller rice noodles and not the large ones. Also, I serve it with lime wedges and add more vegetables to it than the recipe in this cookbook calls for. But, the recipe was pretty good overall and I was happy with it.
So, I think this cookbook is okay. It isn't great or fantastic, but it is a nice collection of pasta recipes (mostly for adults and not kids). The pictures are great and they will definitely make you want to cook dinner tonight.
3 of 3 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
(What's this?)
I would just like to warn everyone that this review is quite biased because I am in love with the America's Test Kitchen show, Cooks Illustrated, and pretty much anything produced by these people. This book is a great addition to your cookbook collection and gives you a ton of great new pasta dishes that are easy to make at home.
I love pasta, I could eat it every night of the week but since they haven't found a way for you to eat an all carb diet I have to have it in moderation. This book doesn't make that easy because there is such a wide variety of recipes that are cheese and cream heavy and even the light recipes are oftentimes not as light as you would like if you are dieting. This just means that I can splurge on a pasta recipe for one night a week and then the rest of the week try to reign in my appetite for all things carb loaded and I'm okay with that.
There are a wide variety of categories in this book including Whole Wheat Pastas, Stuffed Pasta, Easy Recipes, Asian Recipes, Baked Pastas and Pasta Salads. I've tried making quite a few recipes from a lot of different categories with the exception of the Asian Pasta and I haven't found one I didn't like. Being that it is just my husband and me the section where is has recipes for enough pasta for two was quite nice but I also like the other full recipes because then I can eat the leftovers for the rest of the week. I should mention that nowhere in this book does it teach you to make homemade pasta but they do have another book that has instructions for that as well and I found it to be quite informative as well. This book is all about the sauces and there is a wide variety of different flavors for everyone to try. Some great tips and suggestions are peppered throughout the book and the recipes are quite thorough. I'm not a novice cook so I don't have any problems making the recipes and I don't think they would be difficult for a beginner either. Clear concise directions and fairly common ingredients make this a great book for anyone to learn from.
I love pasta, I could eat it every night of the week but since they haven't found a way for you to eat an all carb diet I have to have it in moderation. This book doesn't make that easy because there is such a wide variety of recipes that are cheese and cream heavy and even the light recipes are oftentimes not as light as you would like if you are dieting. This just means that I can splurge on a pasta recipe for one night a week and then the rest of the week try to reign in my appetite for all things carb loaded and I'm okay with that.
There are a wide variety of categories in this book including Whole Wheat Pastas, Stuffed Pasta, Easy Recipes, Asian Recipes, Baked Pastas and Pasta Salads. I've tried making quite a few recipes from a lot of different categories with the exception of the Asian Pasta and I haven't found one I didn't like. Being that it is just my husband and me the section where is has recipes for enough pasta for two was quite nice but I also like the other full recipes because then I can eat the leftovers for the rest of the week. I should mention that nowhere in this book does it teach you to make homemade pasta but they do have another book that has instructions for that as well and I found it to be quite informative as well. This book is all about the sauces and there is a wide variety of different flavors for everyone to try. Some great tips and suggestions are peppered throughout the book and the recipes are quite thorough. I'm not a novice cook so I don't have any problems making the recipes and I don't think they would be difficult for a beginner either. Clear concise directions and fairly common ingredients make this a great book for anyone to learn from.
Most Recent Customer Reviews
Another winner for Americas Test Kitchen
A wonderful addition to a cook book collection. If you are looking for something new and different you'll find it here. Read more
Published 1 day ago by Jo Anne L. Reece
Test Kitchen Rocks
I love the America's Test Kitchen cookbooks. They always are so insightful and include many interesting tips along with well thought out recipes. This cookbook is no different. Read more
Published 2 days ago by C. Smith
Delicious AND informative.....
I like this book for several reasons....
The recipes are just plain delicious as well as diverse. Read more
The recipes are just plain delicious as well as diverse. Read more
Published 2 days ago by Jodi
Surprised by how useful this book is
I've been cooking pasta, in one form or another, all my life. I learned from my grandmother, who learned from her mother, who brought over her recipes (although nothing was written... Read more
Published 6 days ago by David G. Schwartz
We love the pasta
Great book, with mouth-watering photos. The receipes we've tried so far have been great! Each entry is complete with explanations of why the particular recipe works. Read more
Published 9 days ago by betc2
Nice
Pasta Revolution features easy to prepare recipes using dried pasta. There is a recipe for home made gnocchi, but that's it for fresh home made pasta. Read more
Published 9 days ago by Spyce
Versatile pasta cookbook
The Pasta Revolution is very much in the spirt of other cookbooks by America's Test Kitchen in that it is well researched and throughout, with sidebars on how to choose the best... Read more
Published 9 days ago by Chicago Book Addict
A Nice Cookbook, But Nothing Revolutionary
I jumped at the chance to review this cookbook since my family is a big fan of pasta. Pasta Revolution is a compendium of pasta recipes and there is something for everyone in this... Read more
Published 11 days ago by Stanley Cup
Great for all experience levels
Ok, I admit it - I have over 400 cookbooks...really didn't need another one. However, this is one that will be used time and time again. Read more
Published 11 days ago by Whidbey Mary
Terrific Cookbooks
I'm a big fan of Cooks Illustrated, so it's no wonder I like these easy to read and follow recipes from America's Test Kitchen. Read more
Published 13 days ago by Lemon
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