|
| ||||||||||||||||||
 Trade In this Item for up to £0.70
Get an extra £5 when you trade in books worth £10 or more until June 30, 2012. Trade in The Geometry of Pasta for an Amazon.co.uk gift card of up to £0.70, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Find more products eligible for trade-in.
|
Special Offers and Product Promotions
-
Seasonal Offer:
This title is part of our Seasonal Offers promotion.
Frequently Bought Together
Product details
|
More About the Authors
Discover books, learn about writers, and more.
Product Description
Review
'The Geometry of Pasta is the most stylish, and delicious, foodie publication of the year' --GQ Magazine
'Cooking: 9; Service: 9; Menu: 10; Score: 9.67 (Is that the highest score I've ever given? I think it might be.)' --Giles Coren, The Times, on Jacob Kenedy's Bocca di Lupo
'Jacob Kenedy is almost a prodigy' -- Fay Maschler, Evening Standard, on Jacob Kenedy's Bocca di Lupo
'Bocca di Lupo might just be Britain's best Italian' -- Terry Duack, Independent, on Jacob Kenedy's Bocca di Lupo
`The Geometry of Pasta is the most stylish, and delicious, foodie publication of the year.'
--GQ
'[A] good looking tome that teams punchy graphic design with simple recipes to present an exhaustive guide to every pasta species, from spaghetti to little known marvels such as torchio and rotelline.'
--Vogue
'[The Geometry of Pasta] has taken Italian cookery back to the drawing board...strikingly original.'
--Telegraph Magazine
`The Geometry of Pasta is stylish, greed-inducing, knowledgeable and witty; an instant classic' Nigella Lawson --Nigella Lawson
'What a maddeningly lovely book! I just wish I had done it myself.' --Stephen Bayley
'Stella was proud to be the first to publish Kenedy's recipes, and we can't wait to use his beautiful book.' --Stella Magazine, Sunday Telegraph
`When I opened the parcel and saw your book yesterday I felt a sharp twinge of jealousy .I wish I could have seen my name on the cover... Not only is it beautiful, and elegant but it is extremely well researched and, browsing through it I couldn't spot a single spelling mistake - no fetuccinne or agnolloti instead of fettuccine or agnolotti , or anything like that which usually appears in any English publication. The recipes too are valid and traditional. I am deeply impressed and would love to meet Jacob and tell him that - for what it is worth.' --Anna del Conte
'Packed with unusual dishes from every region of Italy, there isn't a pasta shape that has been left untouched.' --Taste Italia
'If you want to learn everything you can about pasta, with authentic recipes from throughout Italy, The Geometry of Pasta is all you need.' --Caterer & Hotelkeeper
'I love the thoughtful notes about which sauce recipes will match which pasta shapes and vice versa. And I like the dust jacket - I may yet frame it and hang it on the wall.' --Gourmet Traveller
`A beautiful, stylish and ingeniously delicious cookbook' --Yotam Ottolenghi, The Guardian Weekend
'Cooking: 9; Service: 9; Menu: 10; Score: 9.67 (Is that the highest score I've ever given? I think it might be.)' --Giles Coren, The Times, on Jacob Kenedy's Bocca di Lupo
'Jacob Kenedy is almost a prodigy' -- Fay Maschler, Evening Standard, on Jacob Kenedy's Bocca di Lupo
'Bocca di Lupo might just be Britain's best Italian' -- Terry Duack, Independent, on Jacob Kenedy's Bocca di Lupo
`The Geometry of Pasta is the most stylish, and delicious, foodie publication of the year.'
--GQ
'[A] good looking tome that teams punchy graphic design with simple recipes to present an exhaustive guide to every pasta species, from spaghetti to little known marvels such as torchio and rotelline.'
--Vogue
'[The Geometry of Pasta] has taken Italian cookery back to the drawing board...strikingly original.'
--Telegraph Magazine
`The Geometry of Pasta is stylish, greed-inducing, knowledgeable and witty; an instant classic' Nigella Lawson --Nigella Lawson
'What a maddeningly lovely book! I just wish I had done it myself.' --Stephen Bayley
'Stella was proud to be the first to publish Kenedy's recipes, and we can't wait to use his beautiful book.' --Stella Magazine, Sunday Telegraph
`When I opened the parcel and saw your book yesterday I felt a sharp twinge of jealousy .I wish I could have seen my name on the cover... Not only is it beautiful, and elegant but it is extremely well researched and, browsing through it I couldn't spot a single spelling mistake - no fetuccinne or agnolloti instead of fettuccine or agnolotti , or anything like that which usually appears in any English publication. The recipes too are valid and traditional. I am deeply impressed and would love to meet Jacob and tell him that - for what it is worth.' --Anna del Conte
'Packed with unusual dishes from every region of Italy, there isn't a pasta shape that has been left untouched.' --Taste Italia
'If you want to learn everything you can about pasta, with authentic recipes from throughout Italy, The Geometry of Pasta is all you need.' --Caterer & Hotelkeeper
'I love the thoughtful notes about which sauce recipes will match which pasta shapes and vice versa. And I like the dust jacket - I may yet frame it and hang it on the wall.' --Gourmet Traveller
`A beautiful, stylish and ingeniously delicious cookbook' --Yotam Ottolenghi, The Guardian Weekend
Product Description
A stunning fusion of good food and good design: over 100 recipes for how to marry the right pasta shape with the perfect sauce
Inside This Book
(Learn More)
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
24 of 27 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
It's nice to write this review to the backdrop of news coverage of Britain's new coalition because, just like the new Con-Dem government, 'The Geometry of Pasta' is a collaboration. And while many are still skeptical about how the parliamentary one will work out, I'm pleased to report that chef Jacob Kennedy and graphic designer Caz Hildebrand's book is a cast-iron dream!
It's what I guess you could call a 'concept cookbook', organized alphabetically by a vast range of pasta shapes, each one accompanied by a short introduction and history, a few recipes for cooking and saucing, where appropriate a recipe to make the pasta shape itself, and Hildebrand's exquisite geometric pasta-drawings. One of the best things about the book is how many shapes there are I've never come across before: radiatori, named because of their radiator-like shape and Kennedy's recipe is the witty 'warming red pepper and whisky sauce'; paccheri, "huge, smooth, thick tubes", with a squid and tomato sauce; gemelli, a twisted shape, with green beans and cinnamon. I feel really inspired to search out these shapes, and once I find them, I'll be confident I'm using them in a suitable recipe.
There are also ingenious recipes for pasta shapes I have come across but not always been sure what to do with them, things like 'trofie', 'orechiette' and 'fregola'. And then there are very creative and exciting recipes for pasta shapes I'm very familiar with indeed (the Cilla Blacks of the pasta world- they've been around for years but they never get old): spaghetti, lasagne, and farfalle. Of these type of recipes, my favourite has to be 'spaghetti with breadcrumbs and sugar' (in Kennedy's words "I can't make up my mind whether this is too weird to love or just weird enough") and Penne using the sauce from an oxtail stew (the meat to be served separately as another dish or course, or the next day for lunch.)
Another strength of the book is the guides for making and shaping and in some cases filling fresh pasta. I have never been much impressed by shop-bought orechiette, even though I love their dimpled shape. The name means 'little ears' but I can't help thinking they look like babies's cheeks. I am going to try making them at home (where else should babies's cheeks be?) and where, according to this book, they are much more delicate and soft.
A wonderful book, exquisitely conceived and deliciously executed.
It's what I guess you could call a 'concept cookbook', organized alphabetically by a vast range of pasta shapes, each one accompanied by a short introduction and history, a few recipes for cooking and saucing, where appropriate a recipe to make the pasta shape itself, and Hildebrand's exquisite geometric pasta-drawings. One of the best things about the book is how many shapes there are I've never come across before: radiatori, named because of their radiator-like shape and Kennedy's recipe is the witty 'warming red pepper and whisky sauce'; paccheri, "huge, smooth, thick tubes", with a squid and tomato sauce; gemelli, a twisted shape, with green beans and cinnamon. I feel really inspired to search out these shapes, and once I find them, I'll be confident I'm using them in a suitable recipe.
There are also ingenious recipes for pasta shapes I have come across but not always been sure what to do with them, things like 'trofie', 'orechiette' and 'fregola'. And then there are very creative and exciting recipes for pasta shapes I'm very familiar with indeed (the Cilla Blacks of the pasta world- they've been around for years but they never get old): spaghetti, lasagne, and farfalle. Of these type of recipes, my favourite has to be 'spaghetti with breadcrumbs and sugar' (in Kennedy's words "I can't make up my mind whether this is too weird to love or just weird enough") and Penne using the sauce from an oxtail stew (the meat to be served separately as another dish or course, or the next day for lunch.)
Another strength of the book is the guides for making and shaping and in some cases filling fresh pasta. I have never been much impressed by shop-bought orechiette, even though I love their dimpled shape. The name means 'little ears' but I can't help thinking they look like babies's cheeks. I am going to try making them at home (where else should babies's cheeks be?) and where, according to this book, they are much more delicate and soft.
A wonderful book, exquisitely conceived and deliciously executed.
Format:Hardcover|Amazon Verified Purchase
a big book full of technical schematics and blue prints of various types of pasta. A beautiful piece of art meets food meets engineering excellence. I bought it for my pasta obsessed daughter as a objet d'art for her bookshelf. It's a handsome tome and the illustrations and quite beautiful. Ignore those who say "should have used real pictures of pasta" this isn't really about pasta, it's about the beauty which can be found in the most mundane of settings if you look hard enough for it. I cannot recommend this highly enough.
Format:Hardcover
love your pasta? then love this book as it is fun and interesting and makes a great gift for foodie friends or yourself!
Would you like to see more reviews about this item?
Were these reviews helpful?
Let us know
Most Recent Customer Reviews
Best designed book I have ever seen
Do not be fooled when buying this book it is not so much as a cook book but more a book on the science of cooking pasta and what pasta goes with what sauce. Read more
Published 8 months ago by ozzy
i like it
Mne ochen ponravilas idea oformlenia knigi. Stilno i so vkusom oformlennaia. Priobrela v podarok svoemy lubimomy - on obojaet pasty i stilnye veshi.
Published 8 months ago by klp
Great Book
This a an amazingly-well designed and very well written book.
I've tried a couple of the recipes and they tasted brilliant, but in all honesty, I plan on keeping the book away... Read more
I've tried a couple of the recipes and they tasted brilliant, but in all honesty, I plan on keeping the book away... Read more
Published 13 months ago by Casper
Overrated !!! Over hyped !!!
I would return this book for a refund if it had not been so cheap (the cost of postage back to amazon would be a large percentage of the price). Read more
Published 16 months ago by MW top foodie
Simply Brilliant Pasta
It's so simple but BRILLIANT! A very clever way to explain pasta.
The paper is a bit poor, but the black and white illustrations are so stylish. Read more
The paper is a bit poor, but the black and white illustrations are so stylish. Read more
Published 22 months ago by K.E.C
Love this book
I really like it - the design is a bit marmite but I like it a lot and the recipes work well (but sorry to the chef that's too much salt in the cooking water for me)
Well... Read more
Well... Read more
Published 22 months ago by Bob Frank
good purchase
Excelente trabalho tipográfico e de design, excelentes acabamentos, boas receitas, um livro muito original e bonito.
Published 23 months ago by Guilherme J. Pires
The Geometry of Pasta
It is disappointing that there are not more illustrations of the pasta shapes. I was hoping for more extensive scientific/mathematical explanations of why the pasta does what it... Read more
Published 23 months ago by Scribenda
The Geomery of Pasta
I really like pasta so I bought this book on the write up it had and is very good although I would have like pictures with the recipes though.
Published 23 months ago by Scooby
Pasta Primo
This is an unusual and cleverly designed book about none other than pasta and the sauces and ingredients that bring it to life. Who knew there could be over 300 shapes of pasta? Read more
Published on 24 May 2010 by Culinaria Libris
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
