Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook] by Missy Robbins
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Web ID: 14789511Like A Culinary Tour of Italy
If you're not fully invested in the idea of making pasta (especially the extruded shapes) from scratch, Pasta just might the book to convince you to go for it. Part travelogue, part cookbook, Pasta gives you both the classics (cacio e pepe, all'Amatriciana, Puttanesca) and takes you into new territory if you haven't spent a lot of time in Italy. Seafood lovers will appreciate that there are several options, including dishes with swordfish, clams and lobster. And in addition to the pasta recipes, the book also includes a contorni section with vegetable side dishes to go along with. I'm looking forward to trying Spaghetti with Lemon, Pinenuts and Parmigiano, Ricotta Gnocchi with Broccoli Pesto, Basil & Pistachios, and the Fettuccini with Spicy Lamb Sausage and Tomato Passata. I received a free review copy from Ten Speed Press in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
Beautiful encyclopedia of pasta inspiration
For a pasta geek, married to an Italian, this book is a gold mine of information, inspiration and how-tos. Every shape, sauce, region, flour, and side dish (Contorni) is here. I love reading it like a travel book or a novel, like I’m trying to figure out where it’s going every page. So far I’ve made three dishes, the Carbonara (by which I judge all books Italian), as well as two contorni, the olive oil poached zucchini and the braised parmesan cabbage. The Carbonara absolutely improved on my usual technique and the two vegetable dishes introduced me to new cooking methods, as well. I’m excited to give my pasta maker a workout as I make my way through this encyclopedic cookbook. I’d recommend this for all the pasta lovers out there. I received a free copy of this book from Ten Speed Press in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
You will be passionate to make pasta!
This is a book you will want to savor and pour over. It is not a book that lends itself well to a quick flip-through, or last minute dinner inspiration. In fact, if you only had room for one book on your shelf devoted to the art of making pasta from scratch, this would be it. It was the book I searched for, for many years, to accompany gifts of pasta machines and pasta attachments, that did not seem to exist. Now it does. There is a saying that it is not mastery that creates passion; rather, it is passion that creates mastery. The passion Missy has for pasta is evident in every page of this book, and anyone who adores the craft and tactile nature of making pasta will be equally passionate about this book. It is truly an encyclopedia of all things pasta. The pages include Missy’s take on all the usual recipes you would expect to find in an Italian-leaning cookbook: ragus, sauces, even meatballs. The vinaigrette recipe is solid, and the Vodka Sauce recipe contains an ingredient not typical of most recipes, which really lends to a smoother mouth feel than other recipes I have tried. But honestly, the book is so substantial, I have only scratched the surface of all the possibilities contained within, and I am looking forward to many cozy nights with this tome, planning fabulous weekend meals. The detailed instructions in this book elevate my understanding of what it takes to make exceptional fresh pasta from scratch, and I feel confident I can now make some of the more complex shapes I have avoided in the past. I am grateful to Ten Speed Press for the opportunity to provide a free and unbiased review in exchange for a free copy of this book. It will be my go-to gift for pasta makers for the foreseeable future.
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Customer review from barnesandnoble.com
A beautiful reference guide for pasta making
This is a beautiful textbook about pasta and the pasta making process, written with a wry sense of humor by an author who doesn't mess around. The well designed reference guide is dividing into logical sections, starting with how to make pasta (flours, techniques), what shapes of pasta you can make, how to cook said pasta you just made and what recipes suit the type of pasta you have just cooked (Italian American, regional Italian classics, modern classics). Each pasta type has accompanying illustrations and pictures to guide you in the creation process. I love this element as it is very informative and encourages expansion outside of what pastas one might typically try to make (ravioli, linguine). I started small and tested the simple red sauce (with store bought pasta) and then branched out to try the Pasta e Fagioli (using the egg dough recipe). Both were outstanding. One thing I like about this book is that the recipes all look fantastic and can be done by going all out and making everything by hand or made by subbing store bought fresh or dried pasta. I am grateful to Clarkson Potter for a free copy of this book in exchange for a free and unbiased review, as this book will remain in the family cookbook rotation for the foreseeable future.
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Customer review from barnesandnoble.com
A Love Letter to Pasta!
Pasta is an in-depth and comprehensive look at pasta making. I was wowed and mystified by all the delicious pasta possibilities this book offers. It was overwhelming at first to flip through this around 400 page book, but then what I really liked is the organization of the book. The first half of the book is how to make and cook pasta, all the different pasta shapes(amazing!), and then the rest of the cookbook are recipes divided by Italian American classics, Italian regional classics, and modern classics. This book offers such an education in the regional specialities, that I personally would love to cook the pasta from a region and then, when travel resumes, visit that region. And although the focus of this cookbook is no doubt all pasta, there is wonderful small section on vegetable sides (Contorni) as well. Missy Robbins also offers great references and recommendations for everything from the flour to use, to the equipment you might need. Some of the tools suggested seem out of the league for most home cooks, so keep that in mind. Instructional Illustrations are nicely placed by the pasta shape section, and I was drooling at all of the pasta photos accompanying a good portion of the recipes. This is the perfect cookbook for aspiring intermediate home pasta makers, and I could even see restaurant professionals using this as well. It's a great reference book. Note: I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
Excellent Pasta Reference Book and Cookbook
This book about pasta is impressive. I felt somewhat intimidated by the large and heavy book, but I read a little bit daily for two weeks to immerse myself in the craft of making the dough that turns into many different pasta dishes. It covers pretty much every possible shapes and how-to for making pasta. The author is thorough in her flour preference and equipment needed in making the best pasta. It's evident her love of pasta making and the origins of each pasta shapes as well as many classic Italian recipes divided into three sections: North, Central, and South Italy. I think this is an excellent reference book for those wanting everything there is to know about pasta and how to make them. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
A beautiful, detailed book for any pasta lover
I was pretty intimidated by this book. It has so much knowledge! Very detailed recipes about different types of pasta dough, illustrations on how to shape the noodles, and great stories. I love the writing. As a cook who spent a few years in professional kitchens, Missy Robbins voice was very familiar. I felt like I was back in the kitchen trenches and I look forward to reading more of her writing. For as intimidating as the wealth of knowledge in this book is, the finished dish pasta recipes are pretty straight forward. And Robbins gives you permission to use dried pasta. These could easily be weeknight meals! Love the formatting -- the FAQ and Rules to Live By sections stand out when you're flipping through and these are really great highlights. I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
pastabilities
If you’ve ever thought about taking a 6-month trip to Italy to learn about pasta, starting at the top of the boot and slowly making your way down to the toe (and who hasn’t?!), but you can’t do that because your life’s circumstances have not been that generous, then simply buy this book. If you read it from beginning to end, cooking and eating your way through more often than not, then you will have just received a master class education in making, cooking, and coming really close to perfecting pasta. Chef Missy Robbins has a couple of restaurants in Brooklyn, where she shares her soulful pasta dishes with her guests. She’s cooked in restaurants throughout the States and in Italy, and with her cookbooks, she shares her love of food with anyone interested. Pasta is a compendium of pasta shapes and styles, regional favorites and classic recipes that belong everywhere. But mostly it’s a love story about the possibilities of a dough that consists of only flour and eggs, or even flour and water. Robbins starts us off with the basics—which flours she prefers, her essential equipment, and how to bring the ingredients together into a great dough. She is someone who believes in getting her hands dirty, talking about how the dough should feel, making working the dough sound like a form of meditation, a nod of gratitude towards the gods of pasta and a dream of what is to come for the family’s meal. You can go with her Egg Dough or Semolina Dough, or try something a little more adventurous like the Green Dough, Espresso Dough, Chickpea Dough, or Cocoa Dough. From there, the decisions get more difficult—go with a hand-cut pasta, like a Pappardelle or a Tagliatelle? Or something hand shaped, like a Gnudi or Orecchiette? Or filled, as in a Cannelloni (one of my favorites) or Mezzalune? Or are you up for trying an extruded pasta, like Bucatini or Ziti? And from there, it only gets harder, as you try to decide between the Simple Red Sauce, 30-Clove Sauce, Diavola Sauce? Choose the Penne alla Vodka, the Spaghetti Vongole, or a Lasagna? But those are only the American classics. Because after that, Robbins takes us on a tour of Italy’s regional dishes. You can head North to enjoy the Trofie al Pesto Genovese (Pasta with Pine Nut Pesto) or the Tortellini in Brodo (Pork-Filled Pasta in Broth). You can go to Central Italy to try the Pici at Ragu d’Anatra (Pasta with Duck Ragu) or Gnudi alla Florentina (Spinach and Ricotta Dumplings with Brown Butter and Sage). Or head South for the Spaghetti al Ricci de Mare (Pasta with Sea Urchin). Or you can try one of the 30+ modern classics that aren’t so easy to place. They’re a little bit Italy, a little New York, and belong in any kitchen dedicated to brining the best out of simple flavors. From the Fettuccine with Spicy Lamb Sausage and Tomato Passata to the Potato and Crème Fraiche-Filled Ravioli with Garlic and Rosemary, from Pappardelle with Porcini and Veal Bolognese to the Espresso Tagliolini with Smoked Ricotta and Chiles, these recipes offer home chefs ideas for sophisticated meals to impress friends and family or just to savor with a good bottle of wine. But more than these recipes or the 40-some different shapes of pasta that Robbins presents here, there is a soul to Pasta that focuses on the gift that is modern pasta. It sustains us, physically and emotionally. It excites our palettes and ignites our imagination. And it grounds us, crafting a homemade meal for those we love the most. Robbins brings all of this, along with her mastery of technique, to this beautiful cookbook. When I first saw this cookbook, I was surprised and a little intimidated by its size. At 400 pages, it’s not exactly a quick read or a book that’s easily transported to the kitchen, to the sofa, to the store. It’s a formidable volume of pasta expertise. But as I read it, I realized that it’s so much more than that. It’s an honest, humble look at how pasta feeds our souls, from making the well in the flour to cooking it (she says to salt the water “until you’re uncomfortable”—who says that?), from learning how to marry the pasta and the sauce to plating it in a way that’s beautiful and heart-melting. It’s clear that she is in love with pasta, and she shares that love with us page after page. If you have anyone in your life who also loves pasta in a deep, abiding way, you will do them a disservice if you don’t share Pasta with them. A copy of Pasta was provided by Ten Speed Press for a free and unbiased review, with many thanks.
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Customer review from barnesandnoble.com