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14 of 14 people found the following review helpful
5.0 out of 5 stars One of the best!
This book is fantastic! I bought it when I lived in Rome, and had heard of Diane's work through a friend from St. George's school. The recipes are easy to follow, authentic, and duplicate only the best of the pastas my wife and I enjoyed in Italy. Yesterday I tried the Spaghetti Maria Grazia for the first time, and it was unbelievably good. I'm going to order her...
Published on 29 Aug. 1999

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1 of 1 people found the following review helpful
3.0 out of 5 stars A good reference volume for a wide variety of pasta sauces
Plenty of recipes here in a small convenient format. The advice is authoritative as far as it goes and the breadth of coverage is certainly thorough. I found the tome somewhat lacking in motivational encouragement. A rather dry or clinical approach to the subject matter. I am very fond of e.g. Antonio Carlucci and his infectious enthusiasm for Italian cuisine but Diane...
Published 10 months ago by Cmmdrdata


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14 of 14 people found the following review helpful
5.0 out of 5 stars One of the best!, 29 Aug. 1999
By A Customer
This book is fantastic! I bought it when I lived in Rome, and had heard of Diane's work through a friend from St. George's school. The recipes are easy to follow, authentic, and duplicate only the best of the pastas my wife and I enjoyed in Italy. Yesterday I tried the Spaghetti Maria Grazia for the first time, and it was unbelievably good. I'm going to order her other two books, soon.
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12 of 12 people found the following review helpful
5.0 out of 5 stars A book that will show you what pasta's really about., 3 Dec. 1998
By A Customer
A well-written, beautiful book on the topic of *real* Italian pasta. If you think of pasta as a pile of noodles drenched in a slow-cooked red sauce, this book will open your eyes to the possibility of quick, tasty sauces of all sorts. It also includes both metric and "standard" measurements of the ingedients, a great help to international users. The tomato/orange sauce is wonderfull with sausage ravioli!
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5 of 5 people found the following review helpful
4.0 out of 5 stars Regarded, 18 Feb. 2013
By 
I. Darren (Fi) - See all my reviews
(TOP 1000 REVIEWER)   
Don't judge a book by its cover else you might stick this rather slim little book that claims to feature the top 100 pasta sauces back on the shelf. Good things can come in little packages.

This is a book that has been reprinted many times, so either the author has been doing something right and the book has been in high demand or the publishers have been playing it safe and only printing a hundred copies or so at a time. After looking at this book I think it is safe to guess which...

Things here are concise, to the point, without verbiage. You get given a quick little primer about the importance of saucing your pasta, selecting the pasta, cooking the pasta and even what to do with leftover pasta and then it is straight into the all important sauces. Nominally split into vegetable sauces, fish and shellfish sauces, cheese sauces, meat sauces and sauces for special occasions this is not so much a real book division but a mere statement of signposting and an impromptu index of the sauces on offer.

Straight away when browsing through the book you can get a lot of inspiration and a few "can you really do that?" responses. Yet the author has not tried to make wild and wacky sauces to shock and/or amaze, but these are on the whole regular mainstay sauces that could and do grace many an Italian table "just like how mamma used to make". Of course, question 100 different Italian men and invariably their mother made the definitive sauce, based on her grandmother's recipe, and of course anyone else's is a pale imitation/worse than melted plastic, etc, etc.

No full-colour photographs to help inspire either, which is a shame, just a few scene setting drawings that, to be honest, don't really set any scenes. Fortunately the recipes speak for themselves and you are able to see the required ingredients and method of cooking in clearly-marked out spaces. At the start of each nominal chapter and interspersed within are various knowledge bits to help the unwary get a little bit of extra background knowledge.

Each recipe is fuss-free and suitable for amateur and professional alike. You just need to have the wish to try something other than your usual pasta sauce and be open to something possibly new. Your tastebuds will thank you in any case.

This book has been published for quite a while now but it still stands tall amongst its peers as highly-regarded work. Un libro bellissimo!
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10 of 10 people found the following review helpful
4.0 out of 5 stars Quick and easy, 10 Dec. 2003
This is a great book for cooks of all abilities. there are all the classic sauces and suggestions for those who want to experiment with a "new" sauce. a great book to introduce kids to healthy eating as well.
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4 of 4 people found the following review helpful
5.0 out of 5 stars Great, authentic sauces, easily prepared., 29 Sept. 1997
By A Customer
I bought this book some years ago and have made many of the sauces in it. Favorite is Puttanesca, a rich, tasty, very flavorful way to liven up the pasta, and it takes only minutes. As a bonus, the book has great watercolor illustrations that make it a pleasure to read and whet the appetite.
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1 of 1 people found the following review helpful
5.0 out of 5 stars The Best Pasta Sauces Ever!!!, 3 Aug. 2011
By 
F. S. L'hoir (Irvine, CA) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)    (REAL NAME)   
I bought this book, with its colourful appetising illustrations, about fifteen years ago, and have used it over and over (as the spatterings of olive oil on the front and back covers indicate). Diane Seed's sauces are quick, easy, and tasty, just as I learned to prepare them when I was living in Rome.

I come from an Italian immigrant family, who prepared all-day sauces--sugo--that would simmer while they were at work. Only in Rome did I learn the art of whipping up quick and delicious dishes, such as spaghetti in padella con aglio, olio, e peperoncino--tossed in the frying pan with olive oil, chopped garlic, and one piece of dried cayenne or other long hot pepper, broken in two [the basis of most delectable Roman sauces] with fresh parsley on top; penne all'Arrabbiata--same formula but with tomatoes; or melt-in-the-mouth linguine al limone, a divine lemon cream sauce (without the red hot pepper or tomato). You will find all these Roman recipe's--and many more--in Diane Seed's "The Top One Hundred Pasta Recipes." Only recently did I discover that Ms. Seed has lived in Rome for 30 years (compared to my measly nine).

Ms--or perhaps I should say Signora--Seed has divided these simple and yummy recipes into categories: 1) Vegetable Sauces (including aubergines; broccolini; ceci--garbanzos--and lentils; rocket, and many others); 2) Fish and Shellfish (including tuna, prawns, and clams); Cheese sauces (My favourite is Gorgonzola--which is so rich that one of my Rome friends nicknamed it "Sudden Death Pasta"); 3) Meat Sauces (including sausage; and spaghetti alla Carbonara--a Roman friend told me that the secret is mixing the grated cheese with the egg--it then sticks to the pasta better; 4) Special occasion sauces (e.g., tartuffi--truffles, worth their weight in Euros). With this exception, most of these sauces can be made with inexpensive ingredients, which are readily available in the supermarkets. They are also open to an infinite number of variations, as l'arte d'arrangiarsi--the art of being flexible and making do with whatever is available--is fundamental to Roman cucina casareccia--Roman home cooking.
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5 of 5 people found the following review helpful
5.0 out of 5 stars Simple good recipes, 14 Dec. 1998
By A Customer
I like this book because of the simplicity in most of the recipe's.
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6 of 7 people found the following review helpful
5.0 out of 5 stars Wads-a-matter-you....Hey!, 8 Sept. 2007
By 
J. Harrison (Brighton, England) - See all my reviews
(REAL NAME)   
This lovely book only dropped onto my doormat TODAY, and already I count it amongst my favourite cook books (and I do have a fair few....)

Slim enough in hardback form to lay open on your work top, thick enough to cover all the basics and even to include a few you might not have heard of. Just enough background to each sauce to give you something interesting to tell your dinner guests and make them think you very knowledgeable.

Vegetarians will find more than enough inspiration to keep them amused in their otherwise sad and empty lives, whilst the health conscious can find plenty to feel smug about.

Measures are given in Metric, Imperial and American, just don't mix and match within a recipe.

Yes, there are pictures. However, they are cutsey pastel drawings and not very relevant. Nice to look at though.

A simple recipe for hand made pasta would have been a boon, but a simple search online will help you out in that department, if needed.

On the whole, a very useful and well researched book. Add it to your collection with a used copy for under a pound plus postage.
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1 of 1 people found the following review helpful
3.0 out of 5 stars A good reference volume for a wide variety of pasta sauces, 16 Aug. 2014
Verified Purchase(What is this?)
This review is from: The Top One Hundred Pasta Sauces (Square Peg Cookery Classics) (Hardcover)
Plenty of recipes here in a small convenient format. The advice is authoritative as far as it goes and the breadth of coverage is certainly thorough. I found the tome somewhat lacking in motivational encouragement. A rather dry or clinical approach to the subject matter. I am very fond of e.g. Antonio Carlucci and his infectious enthusiasm for Italian cuisine but Diane Seed unfortunately fails to convey her passion in this volume. Whilst the book will, certainly, provide accurate recipes as per the title it is a reference volume rather than a title you want to return to over a coffee and read for pleasure. If that suits your needs it is a good buy.
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5.0 out of 5 stars The one Hundred Top Pasta Recipes, 9 Jan. 2013
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This review is from: The Top One Hundred Pasta Sauces (Square Peg Cookery Classics) (Hardcover)
I borrowed a copy of this book from my local library and all I can say is the fact it appears to have been in print for the last 25 years combined with some wonderful simple recipes convinced me to buy it.It is arranged alphabetically as regards the vegitables with two or three recipes per veg, plus meat and fish and finally what it terms Exstravaganzer recipes for that special meal.If you are interested in simple good food Go on buy it it really is very good.Ian EBH
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