Williams-Sonoma Mastering: Pasta, Noodles & Dumplings: made easy with step-by-step photographs [Hardcover]

Michele Scicolone (Author)

Product Details

• Hardcover: 144 pages
• Publisher: Free Press; First Edition edition (November 1, 2005)
• Language: English
• ISBN-10: 0743267346
• ISBN-13: 978-0743267342
• Product Dimensions: 10.6 x 9.4 x 0.9 inches
• Shipping Weight: 2 pounds
• Average Customer Review: 3.8 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #486,747 in Books (See Top 100 in Books)

More About the Author

MICHELE SCICOLONE

Michele Scicolone is an award winning food writer and the author of 17 cookbooks. Her latest book, THE FRENCH SLOW COOKER was published in January 2012. It is a collection of classic French recipes adapted for use in the electric slow cooker (Crock Pot). Dorie Greenspan, author of Around My French Table wrote, "I'd bet that if French cooks could get their hands on Michele Scicolone's FRENCH SLOW COOKER, which is filled with smart, practical and convenient recipes, they'd never let it go."

Michele's previous book THE ITALIAN SLOW COOKER, was published in January 2010 and immediately became a bestseller. She was also one of the editors of the 75th Anniversary edition of the classic, Joy of Cooking, and writes about food, wine, and travel for many publications, including Every Day with Rachael Ray, Prevention, The Washington Post, The Wine Spectator, Gourmet, and Bon Appetit. Previous books include The BLT Cookbook with Chef Laurent Tourondel, The Sopranos Family Cookbook, a #1 New York Times Best Seller that was published in 9 languages and a sequel, Entertaining with the Sopranos, both co-authored with Allen Rucker. She has also written 1000 Italian Recipes, and Pizza--Anyway You Slice It!, co-authored with her husband Charles Scicolone, an Italian wine (and pizza) authority.

Michele's television appearances include Emeril Live, The CBS Morning Show, Good Morning America, and Cooking Live with Sara Moulton, as well as many local television and radio programs She teaches cooking at schools around the country including De Gustibus at Macy's, Sur la Table, and the Institute for Culinary Education and is a consultant to many restaurants. Michele has been a spokesperson for the Italian Trade Commission and Williams Sonoma, and lecturer on Italian culture and cuisine at Hofstra and Henderson State Universities, and The Smithsonian Institute. Michele is also a consultant for several restaurants and food companies.

Together with her husband, Michele hosts culinary tours to Italy several times a year. Visit her website at www.MicheleScicolone.com.

Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

4.0 out of 5 stars Definitely a book for beginners, April 18, 2006

By 

Amalfi Coast Girl (Mid-Atlantic, USA) - See all my reviews

This review is from: Williams-Sonoma Mastering: Pasta, Noodles & Dumplings: made easy with step-by-step photographs (Hardcover)

This review is written from the perspective of a serious home cook that has been studying cooking for 25 years and concentrating on Italian cooking for the last 10 years.

This book is targeted to beginning pasta makers. If you are a skilled pasta maker, there is nothing new in this book. However, if you are new to pasta this book is well done. The directions are well written and the photos of various stages of pasta production as also well done.

The book does an excellent job of telling you which shape of noodle goes best with a given sauce. This is something that the Italians take for granted that most Americans have not been taught.

I also thought the book did a nice job of teaching the reader how to make orecchiette, cavatelli, and ravioli.

If you are new to pasta making this is an excellent primer.

19 of 23 people found the following review helpful:

1.0 out of 5 stars Worthless book, and I am a fool!!!, November 13, 2005

By 

LordMord "Earthling" - See all my reviews

This review is from: Williams-Sonoma Mastering: Pasta, Noodles & Dumplings: made easy with step-by-step photographs (Hardcover)

My compliments to the photographer, but the content of this book is mighty thin. I thought I had finally found a book that would go beyond the basic pasta techniques and that would tell how to make noodles and dumplings. Burn my soul! This book has the basic pasta recipe along with a few recipes for sauces and such. There is nothing in this book that you won't find in a comprehensive cookbook like Betty Crocker. Spaetzle isn't even mentioned! Save your money, friends. Or wait a year until they sell the remainders for 50 cents.

2 of 3 people found the following review helpful:

5.0 out of 5 stars One of the best cookbooks that I own., October 28, 2008

By 

A. Conway - See all my reviews

This review is from: Williams-Sonoma Mastering: Pasta, Noodles & Dumplings: made easy with step-by-step photographs (Hardcover)

The first step to recovery is admitting that one cannot control one's addiction or compulsion, so here goes nothing: I am a cookbook-o-holic. You can't swing a dead cat in my kitchen without hitting The Joy of Cooking or The Grilling Bible (please note: the reviewer does not condone the swinging of dead cats in his kitchen). My addiction, however, is not fruitless, for, after flipping through dozens of volumes of bound banality my eyes have at last landed on a masterwork that slakes my thirst for cook-bookery perfection. I am flabbergasted to find that--at the time of this writing--no other reviewers have exalted this book. Why has nobody elese praised this book? Are people not purchasing it? Have Amazonians let this one slip through the cracks? Will you palate forever shun this elusive eden? Who knows. I don't. All I'm really saying is, well, that this is a damn fine cookbook, one that will, rather than make you work hard at decrypting shoddily written recipes, a better cook. And everyone deserves to be a better cook.