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The Pasta Revolution Paperback – March 1, 2012


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Product Details

  • Paperback: 336 pages
  • Publisher: Boston Common Press; Original edition (March 1, 2012)
  • Language: English
  • ISBN-10: 1936493047
  • ISBN-13: 978-1936493043
  • Product Dimensions: 9.1 x 7.4 x 0.9 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (105 customer reviews)
  • Amazon Best Sellers Rank: #420,128 in Books (See Top 100 in Books)

More About the Author

America's Test Kitchen is a 2,500 square foot kitchen located outside of Boston. It is the home of Cook's Illustrated and Cook's Country magazines and is the workday destination for over 3 dozen test cooks, editors and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to our public television show, America's Test Kitchen.

Customer Reviews

4.4 out of 5 stars
5 star
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4 star
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3 star
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See all 105 customer reviews
The recipe was fabulous and easy.
J. Lesley
Highly recommend this book for those new to cooking pasta or for the person looking to change up with a new dish combination.
Dr Adam Weiss
If you're looking for a new ATK book to add to your cookbook collection, this one is a winner.
Storm

Most Helpful Customer Reviews

28 of 30 people found the following review helpful By Allaya Fleischer on February 13, 2012
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.
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12 of 12 people found the following review helpful By Anonymous VINE VOICE on April 20, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
For those unfamiliar with America's Test Kitchen the recipes in this collection are written in a very straight forward manner and include many items and techniques they have tested to determine what is the 'best' and will help the home cook to be most successful. Their recipes are great for people who are newer to cooking or for those looking to expand on basic skills and recipes. I found the recipes to be very simple -- too simple for anyone but the basic, just-starting-out cook -- and rather bland. I can see this being a great gift for someone who is getting their own place for the first time, going off to college, that sort of thing, but not for someone who is a fairly well established cook. Cooks Illustrated -- the same group as America's Test Kitchen -- has another pasta book out that I think is much better as it has recipes for making your own pasta as well as using dried, along with sauces and reviews of techniques and products. That book is the Complete Book of Pasta and Noodles and I would recommend that book over this one to anyone but the basic home cook.

America's Test Kitchen really seems to be cranking out books lately and I think this is starting to hurt them. Too often recipes are repeated in different volumes so if you purchase a couple you will likely see some of the same recipes. I didn't find the recipes here to be all that exciting; mostly a lot of classic dishes made with shortcuts that were very bland and under seasoned.
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7 of 8 people found the following review helpful By H. S. Wedekind VINE VOICE on September 25, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
I've only given PASTA REVOLUTION 4 stars (really 4 1/2) and not 5 because I've only tried two of the recipes in this book, thus far. And how many cookbooks have you purchased, thinking about all those mouth-watering meals you'll create, only to discover that one or two of the recipes were worth it? Well, if the two I've actually cooked are any indication of what the remaining recipes are like, this will be the best cookbook I've ever seen.

OK What are those two recipes? 1. "Easiest-Ever Lasagna" and 2. "Rustic Long-Simmered Pork Ragu".

The first was definitely the easiest lasagna I've ever made. There's virtually no work to do before layering the ingredients in the 8" square baking dish, except remove the Mild Turkey Italian Sausage from the casing and brown it. This recipe serves four, so you won't have 8 pounds remaining of the typical 10 pound dish of lasagna to put away for leftover dinners...several leftover dinners. It was also very very good.

The second was also very easy to make and tasted terrific. Long-simmering the pork, onions, and tomatoes cooked the pork to melt-in-your-mouth tenderness. I only adjusted the recipe slightly by adding minced garlic, which I love, otherwise you don't really need it. It's a simple and satisfying meal the whole family will enjoy.

Mangia bene! 4 1/2 Stars
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4 of 4 people found the following review helpful By MagicSkip VINE VOICE on January 17, 2013
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Ho-hum. Sorry, that's about the best I can say for the Pasta Revolution from America's Test Kitchen. Well, let me clarify: If, to you, going wild is using pasta shapes other than spaghetti, using a different flavor of jarred or canned spaghetti sauce, or making meat-sauce instead of meat-balls, then yeah, maybe to you, this book really is a Pasta Revolution. However, I had to look long and hard through this book to find anything that I a) hadn't already made something very similar, and b) was remotely interested in making.

I settled on making the Garlicky Tuscan Pasta with Chicken (something like that, I can't recall the exact name of the recipe) - no huge new ground, but at least not something I've made a bunch of before. So I made it, and it was... disappointing. Too dominated by garlic, and that's saying a lot in my family of garlic-lovers. Not much for other flavors.

The bulk of the book is pretty basic stuff - good for beginning to slightly experienced cooks, but nothing much for any real foodies to get excited about. Pestos, veggies with EVOO and parm, marinaras. Not bad, just "Yawn", and definitely not "Revolution".
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