The shapely pleasures of a favorite food.
Caz Hildebrand & Jacob Kenedy
A graphically stunning, tasty celebration of the history and culture of 100 shapes of Italian pasta, with recipes for the perfect sauce for each. From agnolotti and alfabeto to farfalle, fazzoletti, and fusilli; garganelli and gemelli to trofie, vermicellini, and ziti, this ingeniously designed black-and-white marvel is a small masterpiece of good taste.
By Oretta Zanini De Vita,
translated by Maureen B. Fant
The history, geography, and family lore of pasta, collected by an Italian food authority whose researches into the many shapes the blessed foodstuff takes—from abissini and agnolotti to zagarelle, ziti, and zziridd’—combines storytelling, scholarship, and recipes into a delicious compendium.
By Bill Buford
An accomplished writer and editor puts down his pen and picks up a knife in the kitchen at Mario Batali’s acclaimed NYC restaurant, Babbo, then travels to Italy to study the art of pasta-making. Funny, fascinating, and—of course—well composed, Buford’s culinary adventures are a delight to savor.
By Ron and Colleen Suhanosky,
with Susan Simon
The informal elegance of the Sfoglia restaurants has wooed and won diners on Manhattan’s Upper East Side and on the island of Nantucket. In more than 100 recipes, the chef-owners offer step-by-step instructions in creating perennial pasta classics—with appropriate seasonal embellishments.
By Giada De Laurentiis
Food Network star and culinary muse Giada De Laurentiis, with her characteristic flair for simplicity and flavor, showcases the versatility of pasta in many forms, sharing more than five-score recipes for main courses as well as salads and side dishes.