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Pasta: Every Way for Every Day Hardcover – 2 Jun 2008

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Product details

  • Hardcover: 168 pages
  • Publisher: Dorling Kindersley (2 Jun. 2008)
  • Language: English
  • ISBN-10: 1405332093
  • ISBN-13: 978-1405332095
  • Product Dimensions: 20.3 x 1.8 x 24.1 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Bestsellers Rank: 627,438 in Books (See Top 100 in Books)

More About the Author

Eric Treuille is director of the BOOKS FOR COOKS cooking school in Notting Hill. He is the author of Bread, Pasta, Canapés, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between the south of France and London. Find out more at www.booksforcooks.com.


Product Description

Amazon Review

Pasta: Every Way for Every Day shows what a versatile, as well as healthy, food pasta really is. Written by Eric Treuille, director of the Books for Cooks cooking school in Notting Hill, and Anna del Conte, author of 12 books on Italian cooking, it explains the various types of pasta, how to make them and how to cook them. The level of cooking is described for each recipe and there is plenty to choose from "quick cook", "no cook" and "slow cook" recipes.

Throughout, the authors give their own hints and tips, from the proper way to boil pasta (never fling it in a pan with some water and a pinch of salt) to freezing tomato puree (easy when you know how). There are suggestions for fast and simple sauces, pasta that children love and pasta to impress friends, as well as recipes to use when cooking for large numbers and dishes that can be cooked in advance.

The recipes are easy to follow with the methods of preparation in the same order as the list of ingredients. This is a book that is suitable for hopeless cooks as well as the clever ones. If you follow the recipes, it is unlikely you will go wrong. --Judith Spelman --This text refers to an out of print or unavailable edition of this title.

Review

A masterclass in how to cook perfect pasta (Daily Telegraph )

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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

22 of 23 people found the following review helpful By G. Whitefield on 1 Jun. 2006
Format: Hardcover
This book has made a hero amongst friends and family.They think

the great pasta dishes I have made for them is down to me, but it

is this book that deserves all the praise!.

Take it from me ,as someone who used to burn toast, the easy to follow instructions and easy to get ingredients can make you also

a highly regarded cook amongst your peers.

The book also provides tips on how to make your own pasta and how

prepare the food.It is also beautifully illustrated with photographs that give an idea how the food should eventually

look like.
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6 of 6 people found the following review helpful By Hatstand on 16 Feb. 2009
Format: Hardcover
I bought this book from Waterstones originally, and then another copy for a Christmas present from Amazon. As with all cookery books, some of the recipies are better than others, and some won't be to your taste, but generally, this is a beautifully simple book, which concentrates on the basics - which is just what I was looking for. Far too many books and indeed restaurants have pasta sat in a huge puddle of gloop, not this book. Lightly coating is key and the simple flavours are great. A great way to rediscover pasta after years of abuse!!!
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9 of 10 people found the following review helpful By D. Bichan on 23 April 2008
Format: Hardcover
I've had this book for 5 years now and the major impact it's had on my life is the avoidance of many Italian restaurants because I've realised from this book how easy it is to make great pasta easily. The instructions are well thought through and easy to follow. The ingrediants are the kind you'll find in most kitchens.

The thing that has really impressed me is the pasta's for occassions section. As the book has a huge mix of pasta's for different occassions this section groups them into the occassions e.g. Pasta Solo, Pasta for Children, Pasta to Impress (and I have impressed ;-) )

This is a fantastic book. The only down side now is that I expect all recipe books to offer the same standard of instruction and the same number of impressive recipes.

Now I'm off to open an Italian Restraurant that serves top notch pasta...always
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2 of 2 people found the following review helpful By S. Kanaoya on 10 Feb. 2010
Format: Hardcover
This is the best cookbook we've ever bought, bar none. All the recipes are simple, with great variations on each to add variety and at least double the number of recipes there initially appear to be. The amazing thing about this book is it has made us ditch the takeaway menus and get back to real cooking. Fast, easy, delicious.

The only problem is that the recipes are designed for 4 people - but the 2 of us always manage to polish the whole lot off!

Recommended without reservation.
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11 of 13 people found the following review helpful By M. van Hoogdalem on 12 Jun. 2006
Format: Hardcover
Bought this book after browsing through a lot of books in a real 'old fashioned' bookstore. It's a excellent choice. Every single recipe I've tried so far is superb. And the best thing is you don't need very special ingredients. The book uses 'normal' ingredients that are easy to get by, has a very handy index to search recipes with specific ingredients, cooking times and for different occasions. In short: this is one of the very best cookbooks I've ever bought. Brilliant!
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Format: Hardcover
Best pasta book I've used so far. Too many celebrity chefs try to add their own style to Italian recipes. This often leads to over-complicated dishes, with too many competing and conflicting ingredients.

This books just keeps recipes simple by listing the recipes in chapters according to their main ingredients (cheese/butter, mushrooms, seafood, meat, olives, etc...).

It also tells you if the recipe requires no cooking (apart form the pasta obviously), quick cooking (most dishes) or long cooking (al forno recipes). Most recipes have a pasta type recommendation, variations and general tips.

I use this regularly. The only criticism I think is that (I've found out since) bolognaise is supposed to use white wine, not red. Or so I'm told.
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4 of 5 people found the following review helpful By Sofia on 6 Sept. 2008
Format: Hardcover Verified Purchase
I brought this book primarily because my son is a finicky eater and at this moment in time he is going through a phrase where he just wants to eat pasta. Therefore, my aim was to find a cook book that would provide me with tasty recipes that were quick and easy to make. For as a working parent my time is precious and the last thing I wanted to do when I got home was spent ages in the kitchen cooking dinner.

I can safely conclude that the pasta dishes that I have made from this cookbook so far have been quick and easy and my son has loved it up! So a big thumbs up for this one.
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1 of 1 people found the following review helpful By A. Chant on 28 Nov. 2009
Format: Hardcover
If there was a need for a pasta book, in any kitchen, this one would be it!
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