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Passion for Pasta Paperback – 24 Jul 2003


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Product details

  • Paperback: 192 pages
  • Publisher: BBC Books; 2nd Revised edition edition (24 July 2003)
  • Language: English
  • ISBN-10: 0563487615
  • ISBN-13: 978-0563487616
  • Product Dimensions: 18.6 x 1.4 x 26.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: 19,773 in Books (See Top 100 in Books)

More About the Author

In 1958, at the age of 21, Antonio Carluccio began to cook simple pasta suppers for himself and his flat-mate on a two-ring stove in Vienna. Now, known for his gentle manner, gruff voice and his wild crop of white hair, Antonio is regarded as the Godfather of Italian gastronomy.

Being born on the Amalfi Coast in the South and raised in the wooded North-West has given Antonio a rare and privileged breadth of culinary knowledge. It was here, in Piedmont, at the age of seven, that Antonio started his life-long past-time of hunting and collecting mushrooms and funghi with his father.

After time spent living in Germany, Antonio moved to London in 1975 and while learning English, traded as a wine merchant of Italian wines. His hobby of studying and collecting wild mushrooms continued to flourish as he found many varieties growing in the English countryside close to London, almost completely undiscovered.

Antonio took over the Neal Street Restaurant in Covent Garden in 1981, which traded for 26 years. In 1991 Antonio opened a deli next to the restaurant and in 1998 started the first Carluccio's Caffè in Market Place, London. After ten years developing the Carluccio's caffè business Antonio is no longer a director but continues to work with the Carluccio's team on menu development and chef training whilst also concentrating on new projects.

In 1983 Antonio made his first appearance on BBC 2 talking about Mediterranean food and at the same time was asked to write his first book, An Invitation to Italian Cooking. Subsequently he has written many books, published worldwide and made numerous television programmes. In 1998, Antonio was awarded the Commendatore OMRI by the President of Italy for services to Italian gastronomy, the equivalent of a British knighthood. In 2007 he was awarded an honorary OBE.

Product Description

Review

A revised and updated edition of the famous pasta book by one of the biggest names in modern cookery books. You can tell a book is a classic when the author's name is printed on the cover, as it is here, in letters that dwarf the title. You could call this book simply 'Carluccio' and bookshop customers would be flocking to it. This is one that makes a fetish of simple pasta, that uses a common basic foodstuff and turns it into a rare delicacy. The publishing genius of revised editions of cookery books is that owners of the original versions are bound to buy them because it is in the nature of good food that you always want more of the same. Here Carluccio delivers. Anyone for Chocolate Pasta Sauce? Form a line, children.

About the Author

The master of Italian food, Antonio Carluccio has been cooking, eating and championing Italian food for over 50 years. Born on the Amalfi Coast in the South and raised in the wooded North-West, Antonio has a rare and privileged breadth of culinary knowledge. He moved to London in 1957 and he took over the Neal Street Restaurant in Covent Garden in 1981. In 1991 Antonio opened a deli next to the restaurant and in 1998 started the first Carluccio's Caffè in Market Place, London. After developing the Carluccio's cafè business Antonio is no longer a director but continues to work with the Carluccio's team on menu development and chef training whilst also concentrating on new projects.

In 1983 Antonio made his first appearance on BBC 2 talking about Mediterranean food and at the same time was asked to write his first book, An Invitation to Italian Cooking. Subsequently he has written thirteen books, published worldwide and made numerous television programmes including the hugely popular Antonio Carluccio's Northern Italian Feast and Southern Italian Feast. In 2007 he was awarded an honorary OBE.

Customer Reviews

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Most Helpful Customer Reviews

25 of 26 people found the following review helpful By Mr. J. J. Percival on 15 Sep 2006
Format: Paperback
This is, without a doubt, the difinitive guide to what to do now you own a pasta machine. My only complaint is that it lacks some of the great photography that marks modern cookery writing (see the "A little Taste of" series for what I mean). If you make your own pasta don't be daunted by the baffling array of shapes he uses, I find that most recipes work equally whatever I add them to (although this isn't a popularist view back in Italy). Given the game season is almost upon us, try the rabbit/pheasant/mushroom recipe - divine.
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6 of 6 people found the following review helpful By Ann5 on 21 Mar 2011
Format: Paperback Verified Purchase
Excellent book, so many recipes to choose from. I have made the pasta from this book and it was of a far better quality then my previous recipe. It's all to do with the amount of egg added.
Would recommend this book.
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7 of 7 people found the following review helpful By Mollie Hancock on 18 Jun 2009
Format: Paperback
This is a great book to get as an introduction to pasta making. Has some beautiful reciepes and some great explanations about all the different kinds of pasta.
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4 of 4 people found the following review helpful By MiMi on 11 Oct 2012
Format: Paperback Verified Purchase
Purchased this product to accompany a pasta maker I had bought as a gift. It is perfect. Not only lots of great recipes, but also a detailed explanation of different pasta types and how to make them. Really pleased with purchase.
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11 of 12 people found the following review helpful By ptw 1953 on 22 Jan 2010
Format: Paperback
My son bought me this book as a Christmas present, and I made the Pasta al Cioccolato recipe for our Christmas pudding; superb, utterly superb! If you want authentic pasta recipes, this is THE book...
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2 of 2 people found the following review helpful By Kevin Mingay on 28 Feb 2013
Format: Paperback Verified Purchase
What can you say about Antonio, the greatest pasta cook around, simple recipes, it is the way the Itialians have it.
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