I'd expected this book to be glossy and slightly oversized, so was surprised to find it the size and construction of a hardcover novel.
This book was a gift for a friend who is a fantastic cook and Italian, so adding the twist of the "geometry" of pasta was something she really enjoyed.
The book is full of good recipes and interesting history about individual pastas as well discussions about which sauces to enhance each pasta.
This is a wonderful book. It gives you the history of the different shapes of pasta and also gives you correct sauce recipes and ideas for using the different types. Read morePublished 4 months ago by manatee
Another informative, creatively laid-out book. Keep it in the Kitchen or on your cocktail table. Makes for interesting reading with great pasta eye-candy photos.Published 5 months ago by Leona Rund Zions
Great gift for a Pasta lover, very informative and found interest by friends and family. not just another cookbook on pastaPublished 7 months ago by Joseph Negowski
This cookbook could be great but it's not put together very well. Let's say you want to make a sauce, good luck just browsing for sauce recipes. They are all with each pasta shape. Read morePublished 8 months ago by Heather Oberg
Even without photos, the striking, black-and-white illustrated The Geometry of Pasta is a remarkably enjoyable, high-end book, on the art, science, and folklore of Italian pasta. Read morePublished 8 months ago by CuteEverything
Everything you need to know about pasta, sauce and cooking preparation. I am fairly good in the kitchen when it comes to cooking pasta, but this book reinvigorated my ideas of... Read morePublished 9 months ago by Dani Estrela
If you like pasta, this is the book for you. Detailed descriptions of many pastas as well as recipes to go with each pasta style. Read morePublished 10 months ago by A. Heeschen
I love Pasta and this book is so fun to read. Good condition and thanks! This just make you want to eat more pasta and try different recipes........Thanks, LindaPublished 14 months ago by Linda J. Weil