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Pasta: The Essential New Collection from the Master of Italian Cookery Hardcover – Illustrated, 27 Mar 2014


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Product details

  • Hardcover: 224 pages
  • Publisher: Quadrille Publishing Ltd (27 Mar. 2014)
  • Language: English
  • ISBN-10: 1849493707
  • ISBN-13: 978-1849493703
  • Product Dimensions: 20.7 x 2.4 x 26.3 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (106 customer reviews)
  • Amazon Bestsellers Rank: 1,459 in Books (See Top 100 in Books)

Product Description

Review

'The ultimate book on the subject from the master of Italian cookery. A most complete companion for pasta lovers everywhere.'--The Angel Resident, 1 May 2014

'Granddaddy of Italian cuisine Antonio Carluccio demystifies Pasta in all its different shapes, introduces tempting new sources and revives regional classics.'--Beautiful Kitchens, Thursday 1 May 2014

'Carluccio's clear and detailed instructions for making fresh pasta open up a whole new range of possibilities, from making your own basic egg pasta to adding unusual colours and flavours like spinach, squid ink and even chocolate.'--Bristol Post, Friday 11 April 2014

'This food demands to be eaten rather than applauded for its cleverness. The photographs show dishes you will want to devour. The recipes are good and remarkably fresh and exciting.'--Caterer and Hotelkeeper, Friday 4 April 2014

'Antonio Carluccio shares his love of Italy's favourite food, providing innovative and exciting recipes.'--Dluxe, Saturday 1 March 2014

'With all his years in the industry - seven decades of enjoying pasta - you can be sure that Carluccio knows what he's talking about as he presents you dozens of mouth-watering dishes and talks about which sauces should coincide with different types of pasta.'--Italia, May 2014

'It's stuffed with inspiring recipes. There are even desserts, including strawberry pasta cooked in milk.'--The Scotsman, 22 March 2014

'Antonio Carluccio is the king of pasta and this book proves it.' --West Country Food Lover Magazine, Saturday 1 March 2014

'Antonio Carluccio's Pasta contains more than 100 inspirational recipes for soups, main courses, salads and desserts plus step-by-step instructions for making pasta at home.' --Yorkshire Post, 10th May 2014

'Pasta: so simple but so irresistible - and in the hands of this man it reaches new heights. There are recipes for fresh, dried, baked and stuffed pasta, for all seasons and from all over Italy.' --delicious. Magazine, 1 November 2014

About the Author

Antonio Carluccio, the Godfather of Italian food, is widely recognized as one of Italy's greatest food ambassadors. Having moved to London in 1975, Antonio set up and ran the Neal Street Restaurant and spent 10 years developing the hugely successful Carluccio's restaurants.

In 1998, he was awarded the title of Commendatore by decree of the President of Italy for his knowledge, enthusiasm and lifetime's service to the Italian food industry, and in 2007 he received the OBE. He has written eighteen bestselling books, and made numerous television programmes - the latest being the second instalment of the enormously successful Two Greedy Italians series, which broadcast Spring 2012. Antonio lives in London.


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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews

9 of 9 people found the following review helpful By Doug TOP 500 REVIEWERVINE VOICE on 26 July 2014
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is a new book from the Maestro, of Italian cookery Antonio Carluccio, who is one of my all time food heroes.

It is a new book, first published in 2014 by Quadrille and features some stunning photography by Laura Edwards, which helps to bring this book to life, but this is a far cry from those over illustrated all pictures no substance cookery books that seem to abound today.

The book is divided into two sections, all about pasta, and then the larger section on pasta recipes.

So why do I love this book so much?

The first section covers both the history of pasta but also how to make simple pastas along with how to make shapes and colour pasta.

The recipe section has photography to support the recipes showing how to roll, fill or shape the pasta, which makes following the recipe so much simpler and easier.

The recipes have a small map next to them which shows the regions of Italy the dish originates from, along with a few words about the dish. When I read these short descriptions I can hear Carluccio’s voice speaking the words…)

The recipes are different from those I have seen in other books, and yet do not use obscure ingredients one would have to travel to Italy to find, a favourite is large spaghetti with roasted pepper and anchovy sauce, simple, rustic and delicious.

And you have to try the pasta twists with a nut and herb sauce… So many divine recipes…

The recipe for surprise giant ravioli, which has an egg yolk in it, always makes me feel like a Masterchef contestant, but thankfully on inspection neither John not Greg were in the kitchen!
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4 of 4 people found the following review helpful By Contributor77 TOP 1000 REVIEWER on 20 Aug. 2014
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I’d been looking forward to reading and using this book and thus far I am not disappointed. The wealth of knowledge the book shows on how to make the regional pasta varieties and shapes. This is well described and displayed in great imagery and to the point wording. I’ve been making my own pasta for the last two years and rarely buy shop bought these days whether it’s dried or fresh just because making your own is so easy. You really will become a little bit of a pasta snob!

Having tried a few of the recipes which I have loved, I have to say they are simple yet delicious. Authentic Italian food with accuracy and ease. There’s not too much similarity between recipes so you could do a couple of a week and not be bored. If you love cooking and enjoy pasta then this is a great place to start or carry on in your journey through italian cooking down pasta valley.

Although I’m a big fan of Antonio’s understudy Genarro, it’s easy to see the differences in their styles of pasta making. Let’s take Gino, Genarro and Antonio. Gino seems to be the new boy on the block doing it his way, Genarro likes to do things with maximum taste for the smallest effort using the techniques from Mr Carluccio and the daddy himself, Antonio is more the perfectionist of the three. All three have their own identity in the recipes which is great, you may find a little crossover in some recipes between all the chefs, however they are not that a like.

One thing to take note, and I can say this from experience… If you haven’t got the time to read the foreword then make time, there’s valuable information you will often come across which you’ll be kicking yourself over.

Overall, great recipes, nicely presented and beautifully described.
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4 of 4 people found the following review helpful By Loved-IT VINE VOICE on 16 July 2014
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I love this book. The easy going nature of Antonio comes across in the recipes, which are all very do-able and easy to follow. Some ingredients may not be sourcable but where this is the case, alternatives are suggested. It doesn't happen often though. The first chapters cover the history of pasta, some basic details and then an overview of the different types. Subsequent chapters cover pasta soups, sauces, fresh and filled pasta, baked pasta, salads, and desserts. There are plenty of illustrations throughout and no complicated instructions to follow. Many can be made in less than half an hour.

I can highly recommend the spiral pasta with onion, anchovy and chilli, and the spelt spaghetti with sausage sauce. The chocolate noodles recipe looks intriguing....primarily because it involves chocolate, and that by itself is a good thing...That's next on the list. Thank you Antonio!
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3 of 3 people found the following review helpful By S. J. Williams TOP 500 REVIEWERVINE VOICE on 3 July 2014
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is a lovely book, beautifully illustrated and with admirably clear and unpretentious text. Antonio Carluccio always comes across on tv as a benevolent grandfather and there is something of that persona in the unfussy recipes which often give a short introductory paragraph with a snippet of background, observations about sourcing ingredients, personal associations with the dishes and so on. These sorts of books are often not actually written by the name on the jacket, I suspect, but if that is the case here then a beautiful job has been done of creating a sense of personality.

The book is essentially in two parts: 'All About Pasta' exploring origins, types of pasta (shapes etc, but also the different ingredients and processes involved in home-made and industrial production): the second covers the recipes and is subdivided into six areas - pasta in soups, sauces, filled, baked, salads and dessert. The guidance for making one's own pasta has the sort of clarity and straightforwardness that I suspect many pasta machines will be bought or retrieved from the backs of the kitchen cupboards by readers seduced by the book.

This would make a great gift!
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