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Pasta
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More About the Author
Product Description
Review
"This book is the best way to learn, from scratch, the intricacies and subtleties of a simple plate of pasta" -- Time Out
"There is scarcely a recipe you don't want to try" -- You Magazine, Mail on Sunday
"You'll struggle to find a pasta cookbook as accessible and packed full of flavour as this one" -- Caterer and Hotelkeeper
"Simplicity is the keynote in this handsome recipe book" -- Irish Examiner
"Clearly written, concise and contagious in its passion"
-- Square Meal
"There is scarcely a recipe you don't want to try" -- You Magazine, Mail on Sunday
"You'll struggle to find a pasta cookbook as accessible and packed full of flavour as this one" -- Caterer and Hotelkeeper
"Simplicity is the keynote in this handsome recipe book" -- Irish Examiner
"Clearly written, concise and contagious in its passion"
-- Square Meal
Book Description
The first cookbook from the man who was head chef at the River Cafe for 10 years
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Customer Reviews
Most Helpful Customer Reviews
14 of 15 people found the following review helpful
Format:Hardcover
I decided to order this book after seeing Theo on Saturday Kitchen. The three week wait for the publishing date was well worth it as this is an excellent book if you want to have simple and authentic Italian pasta dishes.
The book is well organised with chapters about fresh and dried pasta, tomatoes, vegetables, fungi and fish through to meat poultry and game. It offers pasta dishes to meet all tastes and I have enjoyed reading and making some of the dishes and I look forward to more.
And I think this book would have been even better had Theo included more on suppliers and where to source some of the best quality tomatoes etc. All the same it is an excellent production and the first to motivate me to writing a review. Enjoy.
The book is well organised with chapters about fresh and dried pasta, tomatoes, vegetables, fungi and fish through to meat poultry and game. It offers pasta dishes to meet all tastes and I have enjoyed reading and making some of the dishes and I look forward to more.
And I think this book would have been even better had Theo included more on suppliers and where to source some of the best quality tomatoes etc. All the same it is an excellent production and the first to motivate me to writing a review. Enjoy.
4 of 4 people found the following review helpful
Format:Hardcover
Many of my pasta students have waxed lyrical about Theo Randall, his work when he was a chef at The River Cafe for ten years, and his continuing success now that he runs his own restaurant at The Intercontinental Park Lane. "Tissue paper thin pasta" they said, "fillings that melt in your mouth", "tagliatelle the colour of canary wings". In short, enough accolades and gushings to make even the most recalcitrant sceptic order this tome and analyse its contents.
I love it. It's bright, beautiful, intelligent and, above all, personal. There are too many pasta books in the world, there are far too many italian cookery books, we do not need more, I hear readers cry, and yes, you are right. I just finished reviewing "The Geometry of Pasta" by Jacob Kenedy and Caz Hildebrand only five minutes ago, surely? But I will let this book squeeze through the "Buy Me Ticket Barrier", because I think the author is an engaging, bright and friendly spark in the testosterone-fuelled, ego-centric galaxy that is High Chefdom. In fact, anyone can learn to make pasta from this book, as it celebrates its simplicity above all. Theo gives a short, instructive masterclass on the basics, bricks and mortar of ingredients, equipment and methodologies. Then he goes straight into sauce sections: all seasonal vegetables, fungi, fish, seafood, meat, poultry, game and cheese. He de-mystifies and enthuses, introducing, I think, many more pasta fans to the joys of homemade pasta and sauces, away from the ready meal chiller, and back to the kitchen hearth. Well done Theo, this is a good homecook's reference point.
I love it. It's bright, beautiful, intelligent and, above all, personal. There are too many pasta books in the world, there are far too many italian cookery books, we do not need more, I hear readers cry, and yes, you are right. I just finished reviewing "The Geometry of Pasta" by Jacob Kenedy and Caz Hildebrand only five minutes ago, surely? But I will let this book squeeze through the "Buy Me Ticket Barrier", because I think the author is an engaging, bright and friendly spark in the testosterone-fuelled, ego-centric galaxy that is High Chefdom. In fact, anyone can learn to make pasta from this book, as it celebrates its simplicity above all. Theo gives a short, instructive masterclass on the basics, bricks and mortar of ingredients, equipment and methodologies. Then he goes straight into sauce sections: all seasonal vegetables, fungi, fish, seafood, meat, poultry, game and cheese. He de-mystifies and enthuses, introducing, I think, many more pasta fans to the joys of homemade pasta and sauces, away from the ready meal chiller, and back to the kitchen hearth. Well done Theo, this is a good homecook's reference point.
8 of 10 people found the following review helpful
Format:Hardcover
I eagerly awaited this book but have to say it hasnt fulfilled my expectations. Yes there are many wonderful pasta recipes in here, but if you, like me, were hoping for some solid tips on making your own fresh pasta at home, which was something I heard Theo Randall TALK A LOT ABOUT on his video promo for the book, then you will be very disappointed!! I make a lot of fresh pasta at home, and have learned the hard way lots of Must Do's and Donts. No such advice in this book, just the usual mix dough, roll, cut and cook. I had hoped for more. But the recipes are very tasty
Most Recent Customer Reviews
One of the best Pasta cook books ever
An absolutely wonderful cook book. I liked it so much I bought a copy for 2 other people as gifts and both love it. Read more
Published 15 days ago by Carol Lewis
Fantastic!
Having been to Theo's restaurant before and loving his dishes, I was keen to try and replicate some of them at home. Read more
Published 13 months ago by S. Schmandin
Luisa
It's a good pasta book, but actually, it wasn't what I was looking for.
I was expecting a book full of different pasta dough recipes, but it turned out to be full of pasta... Read more
I was expecting a book full of different pasta dough recipes, but it turned out to be full of pasta... Read more
Published 14 months ago by Luisa
Nice Book
This book is really nice it has great ideas for pasta dishes as sometimes you just want to do something different and this gives great ideas.
Published 18 months ago by E. Frisoli
Sumptuous Pasta Dishes that you would Love to Eat
This book comprises of sumptuous pasta dishes that you can create at home for your family and friends. Read more
Published 19 months ago by Sofia
Simple, great tasting and easy recipes for sophisticated Italian meals
Absolutely loved this book - the recipes are simple and easy to follow, Theo's enthusiam for all things Italian is infectous and each recipe I have tried has been delicious. Read more
Published 20 months ago by radioactive_tiger
Simple but Surprising
As a fan of Italian cooking - and out of curiosity as Theo Randall seems like a decent sort on TV - I gave this book a go. Read more
Published 20 months ago by L. A. Ellett Iolite
Absolutely brilliant
Lots of really quick and tasty recipes. Theo does go through making fresh pasta the majority can be made with shop bought pasta.
Published 21 months ago by Pdl123
Great recipes
There are some wonderful recipes in this book using normal everyday ingredients or more adventurous stuff, depending on your taste. Read more
Published 22 months ago by mrjamie
Excellent book for all lovers of Italian food and for all levels of...
The review in 'Taste Italia' magazine was sufficient to encourage me to buy this book; the magazine itself is an excellent buy for Italian food lovers and it rarely gives... Read more
Published 23 months ago by envoy
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