Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project

Great little book, super condition, and very quickly shipped, thank you!

Made my first homemade pasta noodles about 4 months before buying this book. Not coming from a family that cooked Italian food, I really only knew about spaghetti with red sauce, lasagna, and Alfredo sauce. The books starts off with a basic soffrito, then builds off of that. The recipes are great, but I often have to find substitutes for certain ingredients (same with the soups book from the same Academy).I’m not a much of a cook, but I’ve built some confidence using this book.

Between this book and "Sauces and Shapes," you will be absolutely set for making any type of pasta you want. I like this book because it's a bit heavier on technique than most pasta cookbooks I've come across, and anyone who makes pasta can tell you that your technique is much more important than your recipe. The best pasta recipe in the world will get mangled when a cook who doesn't know how to put it all together. That being said, the recipes here are also delicious. I very rarely find myself needing to adjust the ratios of certain ingredients.

This book is a joke, very small, about 7"×5". I was expecting a cook book, but got a child's book. It's going back.

After taking a pasta making class in Florence, I put a few pasta books on my Christmas list. Though the others are good, this is my favorite and the most practical if learning is what you want to do. Each recipe has a brief but action-oriented paragraph with cues on when to add the pepper, why to buy canned tomatoes over tomato sauce in the off-season, etc. While the other two have great narratives and fun facts, this one is the teacher and reminds me of our chef in Florence.

I was surprised when this book first arrived how tiny it was, only about 7x6x1 inches, not my idea of a full-sized cookbook at all, but looks are deceiving. I have recently started making my own pasta and have been eagerly buying pasta books since, and this one is definitely an instant favorite. Starting with the most basic recipe, how to season your oil for the sauce, I was learning things no other book was teaching me about how to properly cook pasta and other Italian food. Every recipe in here is worth a try, just reading through the contents is enough to make you salivate. Definitely what you might call "restaurant quality" dishes, the kind of food more than worth spending money on. A great read, and an even better cooking-guide.Highly recommended.

This is a compact book containing equal amounts of authenticity and culinary wisdom. Having lived in Italy for years, I know every recipe and technique to be genuine. This is one my most prized cook books.

Having spent a year living at the Academy, I can say that chef Chris Boswell is extremely passionate, knowledgeable, and meticulous about his food, and it really shows in this book. A wide variety of recipes for the most authentic and regional pasta dishes are contained in this book, and everything is beautifully laid out and clearly explained. Having made a few dishes from it already, I am pleased with how much these dishes taste like the real thing I had in Italy.

A small book crammed with delicious authentic recipes written by credible writers makes this book a pasta-lover's prize possession. I enjoyed reading about the evolution of the recipe, along with how to make a dish, how to, and what sauce to, serve it with. All ingredients are easily accessible here in North America. But, if you're unable to source special ingredients, the writers have thoughtfully provided details on suitable alternatives and descriptions of how the taste of a dish will change if the ingredient is changed or omitted. What I value is the way each type of pasta dough is matched with the best sauce. Simple instructions and clear colour photographs of the dough morphing from plain flour to a satin smooth orb of deliciousness are helpful to those who value visual, as well as written, instructions. It is THE best pasta book.

Formato molto maneggevole con tante ricette molto ben illustrate suddivise per stagioni.Le ricette sono molto dettagliate e con numerose foto integrative.Più di 250 pagine totali.Interamente scritto in lingua inglese.Ottimo regalo se avete parenti/amici stranieri.

Compact, concise and comprehensive, clearly written with great background information.

Das Buch hat ein süßes Format und hat wirklich schöne Rezepte drin - leichte Pasta mit Erklärung der einzelnen italienschen Zutaten.Viele alltägliche Rezepte, bei denen man nicht so abgefahrene Zutaten benötigt.Würde es wieder kaufen

Don't let the size of the book fool you, it's substance over size. Goes into concise detail on pasta, sauces and how to make even the simplest ingredients into a memorable dish.