The Geometry of Pasta

( 7 )

Overview

Wheels and tubes, twists and folds and grooves—pasta comes in hundreds of shapes, each with its own unique history, beauty, and place on the dinner table. For centuries these shapes have evolved alongside Italy’s cornucopia of local ingredients; if you know how the flavours relate to the forms, you hold the secret formula to good taste.
 
The Geometry of Pasta pairs over 100 authentic recipes from acclaimed chef Jacob Kenedy with ...
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Overview

Wheels and tubes, twists and folds and grooves—pasta comes in hundreds of shapes, each with its own unique history, beauty, and place on the dinner table. For centuries these shapes have evolved alongside Italy’s cornucopia of local ingredients; if you know how the flavours relate to the forms, you hold the secret formula to good taste.
 
The Geometry of Pasta pairs over 100 authentic recipes from acclaimed chef Jacob Kenedy with award-winning designer Caz Hildebrand’s stunning black-and-white designs to reveal the science, culture, and philosophy behind spectacular pasta dishes from throughout Italian history.
 
A triumphant fusion of food and design, The Geometry of Pasta invites us to unlock the hidden properties of Italy’s most mathematically perfect deliciousness. 
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  • The Geometry of Pasta
    The Geometry of Pasta  

Editorial Reviews

Publishers Weekly
Starred Review.

One would think that a minimalist cookbook devoid of photography wouldn't be worthy of coffee table status, but the illustrations adorning this volume prove otherwise. Conceived by award-winning graphic designer Hildebrand, who has designed cookbooks for Nigella Lawson and others, the diversity of pasta morphology, from Agnolotti to Ziti, is revealed through historical anecdotes, recipes, and an eye-catching b&w aesthetic. The book starts with the basics, demystified: salt, fat, cooking, and quantity. Kenedy then covers dry vs. fresh, and provides recipes for several pastas and for three authentic sauces that form the foundation for many of the sauces in the book. From the obscure story of Strozzapreti ("priest stranglers") to the humorous warming red pepper and whiskey sauce for Radiatore pasta, or "radiators," one learns how shapes are created to maximize surface area and sauce delivery. The ingredients needed for over 200 sauce preparations run the gamut from obscure (Lumace alla Lumache, or Snails with Snails) to the near pedestrian, like Frankfurters and Fontina, a recommended pairing with the wheel shaped Rotelline, "a complex, arguably uninspired shape that was only possible with the advancement of the pasta industries mechanization," an advancement that was apparently "much lauded by the Fascists." An instant classic. Illus.
(c) Copyright PWxyz, LLC. All rights reserved.

From the Publisher
“Stylish, greed-inducing, knowledgeable, and witty; an instant classic.”—Nigella Lawson

“Really delicious, authentic pasta recipes”—Jamie Oliver

“Walks the line between functional cookbook and coffee-table eye candy.”—Food & Wine

“An instant classic.”—Publishers Weekly, starred review

“The Geometry of Pasta is like no other cookbook you’ve ever seen. Mangia, mangia!”—Christian Science Monitor
Library Journal
With style and a sense of fun, this book explores over 100 different pasta recipes. Kenedy, owner of the award-winning restaurant Bocca di Lupo in London, selected the recipes. Graphic designer Hildebrand came up with the concept and the vibrant black-and-white illustrations. Organized alphabetically by type of pasta, most of the recipes have ingredients that are easily found; only a couple would require planning ahead and shipping (e.g., tuna belly in oil, ricotta salata, langoustines, borlotti beans). No source list is provided for the less common pasta shapes or ingredients. The theme is similar to Oretta Zanini De Vita's Encyclopedia of Pasta and The Silver Spoon: Pasta, although Geometry of Pasta is neither historical nor exhaustive; rather, it is approachable, and the recipe directions are simple to follow. There are typically only a couple of recipes per type of pasta. The directions for making pasta by hand or with a machine are vague and offer no assistance if problems arise.Verdict Recommended for cooks with some experience looking for an entertaining treatment for Italian cuisine; optional for beginners.—Kimberly Bartosz, Univ. of Wisconsin?Parkside, Kenosha

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Florence Fabricant
…an arresting book…A careful matching of sauce recipe to shape is the book's mission…
—The New York Times
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Product Details

  • ISBN-13: 9781594744952
  • Publisher: Quirk Publishing
  • Publication date: 8/17/2010
  • Pages: 288
  • Sales rank: 353,241
  • Product dimensions: 6.60 (w) x 8.60 (h) x 1.20 (d)

Meet the Author

Caz Hildebrand is well known as the designer of sumptuous best-selling cookbooks by some of the world’s most celebrated chefs. Jacob Kennedy is the co-owner of Bocca di Lupo, recently voted London’s best restaurant by both Time Out and the Evening Standard. 
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Read an Excerpt

TABLE OF CONTENTS

Introduction
Important Notes
Basics
Pastas A-Z
     Agnolotti
     Agnolotti Dal Plin
     Alfabeto
     Anelletti
     Bigoli
     Bucatini
     Busiati
     Campanelle/Gigli
     Canederli
     Cannelloni
     Capelli D’Angelo
     Cappelletti
     Carmelle
     Casarecce
     Cavatappi
     Cavatelli
     Chifferi Rigati
     Conchiglie Rigate
     Conchiglie Rigate
     Corzetti
     Cuscusso
     Dischi Volanti
     Ditali and Ditalini
     Farfalle
     Fazzoletti
     Fettuccine
     Fregola
     Fusilli
     Fusilli Bucati Lunghi E Corti
     Garganelli
     Gemelli
     Gnocchi
     Gnocchi Shells
     Gnudi and Malfatti
     Gomiti
     Gramigne
     Lasagne
     Lasagne Ricce
     Linguine, Bavette, and Trenette
     Lumache
     Maccheroncini
     Maccheroni Alla Chitarra
     Maccheroni Inferrati
     Malloreddus
     Maltagliati
     Manicotti
     Orecchiette
     Orzo/Riso
     Paccheri
     Pansotti
     Pappardelle
     Passatelli
     Pasta Mista
     Penne
     Pici
     Pizzoccheri
     Quadretti and Quadrettini
     Radiatori
     Ravioli
     Reginette and Mafldine
     Rigatoni
     Ruote and Rotelline
     Sedanini
     Spaccatelle
     Spaghetti
     Spaghettini
     Stelline and Stellette
     Strozzapreti
     Tagliatelle
     Tagliolini and Tajarin
     Torchio
     Tortelli/Cappellacci
     Tortellini
     Tortelloni
     Tortiglioni
     Trofie
     Vermicellini
     Ziti/Candele
Acknowledgments
Index of Sauces

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Customer Reviews

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