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The Complete Book of Pasta and Noodles Paperback – September 17, 2002
"100 Million Years of Food" by Stephen Le
A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food. Learn more
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From Publishers Weekly
Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
The book focuses on the Italian noodles and associated sauces. I bought the book thinking "The Complete Book of Pasta and Sauces" with chapter titles of "Couscous", "Chinese Wheat Noodles", "Japanese Wheat Noodles", "Rice Noodles", "Cellophane Noodles", and "Soba Noodles" would describe how to make them. It does not. It only tells you how to take store bought versions and combine with a sauce.
The book focuses on sauces, and pairing pasta with the sauces.
Here is the basic list of pasta in the book:
'Chapter 3: Fresh Egg Pasta (and variations):
Spinach Pasta, Fresh Herb Pasta, Buckwheat Pasta, Whole Wheat Pasta, Corn Pasta, Beet Pasta, Saffron Pasta, Tomato Pasta, Black Pepper Pasta
' Chapter 4: Fresh Pasta without Eggs:
Fresh Semolina Pasta, Fresh Whole Wheat Pasta
' Chapter 22 & 23 : Miscellaneous Baked Fresh Pasta Dishes:
Crespelle, Canneloni, Ravioli (i.e. fresh egg pasta wrapped around something)
' Chapter 24: Gnocchi
' Chapter 25: Spätzle
I have enjoyed many other Cooks Illustrated books, but the title and description for this particular book is incorrect. If you are looking for pasta sauces, this book may be OK. If you (like me) are looking to make pasta other than egg pasta, this book is horrible. Even on the back cover, it claims "Step-by-step, easy-to-follow instruction on making fresh pasta and noodles, including gnocchi and couscous". The only 'recipe' I could find in the book for making couscous was to buy a premade-box of couscous and put into boiling water. This is not 'making couscous'.
The first positive impression is the excellent organization of the chapters into different types of pastas, noodles, and sauces for same. While there are many excellent books about on pasta dishes, most especially `The Top100 Best Pasta Sauces' by Diane Seed and just about any book by Marcella Hazan, Lidia Bastianich, or Ruth Rodgers and Rose Gray of London's River Café, this `Cooks Illustrated' volume organizes our thinking about the sauces to make us all much better at improvising our own pasta sauces. It divides pasta sauces into:
Olive Oil based sauces, both cooked and uncooked.
Pesto and other pureed sauces.
Butter and Cheese sauces, such as spaghetti alla Carbonara
Cream Sauces, such as Fettuccine Alfredo
Sauces with Bread Crumbs
Cooked Sauces with Fresh Tomatoes
Canned Tomato Sauces, such as Pasta Puttanesca and Vodka Cream sauce
Sauces with Vegetables, such as `cabbage and noodles' and `pasta Primavera'
Sauces with Beans and Lentils
Sauces with Meat, such as the classic Bolognese sauce
Sauces with Seafood, such as clam and other shellfish sauces.Read more ›
That having been I have to point out that taste is, of course, subjective. For instance, I've found, from trying a number of Kimball's recipes, that he is a salt-a-holic. I prefer to cook with little or no salt, as I find the taste harsh and unpleasant, and if I followed Kimbell's recipes exactly I'd be drowning in the stuff. I prefer pepper and tend to double or triple the often meager amounts Kimbell calls for in his recipes (usually he calls for four or fives times more salt than pepper, and I almost reverse that ratio). But, if your taste is the same as Kimball's when it comes to a particular food, his well-researched and thoroughly-tested recipes will be amazing!
I must also warn cooks that Kimball's cookbooks are books not necessarily made for cooking (odd, isn't it?). They are standard-bound hardcover editions that rarely lie flat (the latest, "The Best Recipe," is a little better than the others) and the index is dreadful--a fairly major gripe when you consider how important an index is to a cookbook when, say, you quickly want to find a recipe for "Chicken Soup" and you can't even decipher where the "Cs" start!Read more ›
Most Recent Customer Reviews
This is the Pasta Book to get, has everything needed and explains and shows what's needed and how to do it, just a really good book to have. Should be the first pasta book you get.Published 5 months ago by Amazon Customer
Product was as advertised. Worked well with the seller. Would recommend to others.Published 7 months ago by Donald Robert Gotto
I love love love this book. Not only are the pasta recipes superb but the general information included in this tome is outstanding. Read morePublished 8 months ago by Tya Collier
Nice book for heart patience and a blast to make your own pastaPublished 10 months ago by Robert C. Steeb