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How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers.
|Product dimensions:||7.10(w) x 9.00(h) x 1.30(d)|
About the Author
Cook's Illustrated is one of today's most respected culinary magazines. It is based in Boston, Massachusetts.
Most Helpful Customer Reviews
I've had this book for a few years now. There are plenty of great recipes for pasta dishes, as well as a number of recipes for fresh pasta. Unlike the other reviewer, I didn't find the fresh pasta recipe with 3 eggs to be "eggy" but then again, I often make a yolk based dough that calls for 4 cups of flour, 4 eggs, and 6 egg yolks. As with all books put out by America's Test Kitchen/Cook's Illustrated, I've yet to find a bad recipe.
This is a thick book, no color photos, some random black and white sketches here and there explain some steps of recipes. If you are looking for a book that's all about how to make fresh pasta, this isn't the book. The first 30 pages contain common knowledge info about types of pasta, cooking times, and maybe 10-15 pages with recipes for fresh egg pasta and semolina pasta. The rest of the book is just a cookbook with pasta in every recipe and some of the recipes they have look pretty good. Also, unfortunately there's no info about making soba, rice noodles, or ramen but there are recipes for using store bought Asian noodles. As a cook in many restaurants for more than 10 years now, I find a lot of these recipes to be bland and occasionally contradictory in method to the way I've done things for years with successful results. Example: Their recipe for egg pasta calls for 3 eggs and after making it their way I found it to taste like a mouthful of eggs with every bite. I've always made it with 2 eggs and thought maybe they had a different approach/taste they preffered but in the end I cant see anyone wanting a plate full of pasta that tastes like scrambled eggs. So if you want a book that is a gentle introduction to homemade pasta making but 95% an Italian pasta recipe book then this is for you. If you want something strictly for making pasta, look elsewhere.