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Pasta Revolution: 200 Foolproof Recipes that Go Beyond Spaghetti and Meatballs [Kindle Edition]

The Editors at America's Test Kitchen , Editors at America's Test Kitchen
4.4 out of 5 stars  See all reviews (107 customer reviews)

Digital List Price: $26.95 What's this?
Print List Price: $26.95
Kindle Price: $14.99
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Book Description

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!


Product Details

  • File Size: 11722 KB
  • Print Length: 336 pages
  • Publisher: America's Test Kitchen (February 13, 2012)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B0078XG3L2
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #236,357 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
29 of 31 people found the following review helpful
5.0 out of 5 stars Not Just Recipes 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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14 of 15 people found the following review helpful
3.0 out of 5 stars not the most inspiring 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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6 of 7 people found the following review helpful
Format:Paperback|Vine Customer Review of Free Product (What's this?)
First off let me say I love the American Test Kitchen, what I don't love is their ability to turn out very similar titles with very similar recipes in each of their books. If you are new to cooking, new to the American Test Kitchen library, it is a great way to build up a good library of recipes to choose from. Their recipes are always well written, easy to follow, the instructions are clear, and you are going to make a successful dish in the preparation.

Personally I had their older pasta book and loved it. I didn't see what made this book unique and special over their older title, The Complete Book of Pasta and Noodles. Their books always give more than recipes, you can really read them for great knowledge to help you increase your skill set. I just hate that they have a lot of repeats in their books, I don't feel like I get a good value when half of the book as been repeated in their other titles.

I would suggest to buy the older title, instead of this one if you are looking for good pasta recipes from them. You will save a good amount of money. If not, this is a quality book with many great recipes, and lots of information.
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7 of 9 people found the following review helpful
4.0 out of 5 stars Basta Pasta! 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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Most Recent Customer Reviews
5.0 out of 5 stars My Favorite Pasta Book
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 more
Published 12 days ago by C. Bergin
5.0 out of 5 stars Five Stars
liked
Published 3 months ago by James A Schenck
5.0 out of 5 stars Yum
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 7 months ago by iluvcats
5.0 out of 5 stars Wonderful Recipes and Writing Style
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 8 months ago by Howard Myers
5.0 out of 5 stars Amazing Pasta Recipes
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 more
Published 8 months ago by DayFlyer
5.0 out of 5 stars Yummy!
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 more
Published 11 months ago by Kimberly Van De Kreeke
5.0 out of 5 stars Simple and delicious recipes for any cook with little experience
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 more
Published 13 months ago by paul lapierre
5.0 out of 5 stars Good book
I find almost all the American test kitchen books to be good. Recipes are simple, authentic and tasty. Read more
Published 16 months ago by Loretta From Virginia
4.0 out of 5 stars An excellent guide to all aspects of cooking pasta
I own several Cooks Illustrated/ATK books, but this is the only subject-specific one. I have to say, I'm pretty impressed. Read more
Published 22 months ago by SkunkTabby
5.0 out of 5 stars New Favorite
This book is a new favorite of mine. We have cooked the slow cooker marinara sauce, lemon parmesan and basil spaghetti as a side dish (skipped the scallops), lemon oregano feta... Read more
Published 22 months ago by T. Penner
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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.

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