From Freeman:
"I'm not the best cook in the world, though I do try my hardest to follow the recipe. Pasta dishes are amongst some of my favorites, so this book would come in handy. Not to mention, the history of pasta in design and uses is also interesting."
Neat. 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. Buy me this?
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