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The Geometry of Pasta Paperback – Unabridged, 16 Sep 2011

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Product details

  • Paperback: 288 pages
  • Publisher: Boxtree; Unabridged edition (16 Sept. 2011)
  • Language: English
  • ISBN-10: 0752227882
  • ISBN-13: 978-0752227887
  • Product Dimensions: 15.3 x 2.2 x 21.2 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: 95,756 in Books (See Top 100 in Books)

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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 --This text refers to the Hardcover edition.

About the Author

Caz Hildebrand is well known as the designer of sumptuous bestselling cookbooks by Nigella Lawson and Sam and Sam Clark of Moro.

Jacob Kenedy is the co-owner of Bocca di Lupo - recently voted London's best restaurant by both Time Out and the Evening Standard - and author of the forthcoming Bocca cookbook, published by Bloomsbury.


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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

24 of 27 people found the following review helpful By Colin J. Herd on 12 May 2010
Format: Hardcover 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.
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2 of 2 people found the following review helpful By Ed.F TOP 1000 REVIEWERVINE VOICE on 20 May 2012
Format: Hardcover 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.
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Format: Paperback Verified Purchase
Though a cookery book with the word 'geometry' in the title may not seem too sexy, don't be put off. This book is a great find. It's completely authentic when it needs to be but also not afraid to add in new ideas, tried and tested. For those of you that don't know Jacob Kennedy, his restaurant Bocca Di Lupo is incredible so you couldn't be in safer hands. Basically, this is the only pasta reference book you'll probably ever need. E very recipe I've tried so far has been really delicious and revived my interest in pasta dishes in general.
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By =) on 13 Feb. 2014
Format: Hardcover Verified Purchase
Arrived Very Promptly although I should have treated myself sooner, as we’ve attempted to make Ravioli and such in the past with mixed results (to say the least)! In terms of Design, this Book appeals Greatly to the suppressed Graphic Design within me! The written content is also excellently put together and has inspired me with new confidence in the kitchen!

Overall, this Book is Even Better Than I Expected – Great Job Guys!! :)
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Format: Hardcover Verified Purchase
Italian cuisine is really very simple - you eat pizza in the street and pasta sitting down. (Only the Americans could have come up with sandwiches you need to sit down for.) Bought this as a gift, but really it's too good(-looking) to give away. Tells you what sauces to have with what pastas, something Italians take very seriously. To set beside your Oxford Companion to Italian Food
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By G Harris on 16 Jun. 2013
Format: Paperback Verified Purchase
a beautiful book but so design heavy its not that easy to use. also i think there are many more shapes of pasta available in the italian deli downstairs than there are in this book. Also, lots of recipes are replicated for different pasta shapes. I'm sure the nonas of italy wouldn't be very impressed. However, I don't have an old italian grandma so it will have to do!
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By Noyneb on 16 Jan. 2014
Format: Paperback Verified Purchase
Superb regional sauces paired with the traditional options of pasta types. Every recipe so far tried has been excellent. This will take pride of place in the pasta section !
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Format: Paperback Verified Purchase
Great for what it was but limited and hoped for actual instructions on how to make the pasta shapes. Interesting but not really cook book unless you want sauces galore.
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