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Pasta Revolution Paperback – March 1, 2012

4.4 out of 5 stars 111 customer reviews

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Editorial Reviews

About the Author

This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
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Product Details

  • Paperback: 336 pages
  • Publisher: America's Test Kitchen; Original edition (March 1, 2012)
  • Language: English
  • ISBN-10: 1936493047
  • ISBN-13: 978-1936493043
  • Product Dimensions: 7.4 x 0.9 x 9.2 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (111 customer reviews)
  • Amazon Best Sellers Rank: #348,707 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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Format: Paperback Vine Customer Review of Free Product ( What's this? )
Let's get this out right up front: I am a big fan of the America's Test Kitchen cookbooks. With them, I've not only learned many good recipes, I've learned to cook. I understand the "whys" of cooking, enabling me to more confidently predict the outcome and become more creative and less recipe-dependent.

I've focused mostly on the Pasta for Two section of Pasta Revolution at this point, which meets my needs really well. If you cook for one or two, you already know that smaller recipes often are very frustrating, leaving you with a refrigerator full of half-used ingredients, simplistic ideas that barely qualify as recipes, or doing math that's so complicated it hardly seems worth it. I enjoy being able to open Pasta Revolution to this chapter knowing I won't have to figure out how many tablespoons are in half of a third cup of whatever.

The Rotini With Garden Vegetable Sauce was delicious and more than once a lifesaver this year as I brought in yet another load of vegetables from the garden. The garlic flatbread suggestion in the "tip on the side" was just right with it, the flatbread being a little different from the usual garlic bread accompaniment. All of the recipes in this section are very straightforward, with only three preparation steps (although the "single" steps encompass several processes, such as washing, slicing, measuring, and sautéing).

This winter, I'm looking forward to exploring the Sauces from the Slow Cooker chapter.
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