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Pasta Hardcover – 24 Jun 2010
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"This is one of my favourite books of the year, and a must-have for any pasta lover. Theo's cooking is sublime" (Jamie Oliver)
"Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty..." (William Sitwell)
"Some of the finest pasta I have had outside of Italy" (Matthew Fort)
"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)
The first cookbook from the man who was head chef at the River Cafe for 10 yearsSee all Product description
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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 divided into useful sections (as Dermod O'Malley says) including a Poultry and Game section which makes me want to cook with these ingredients although I have not previously been inclined to do- probably a sign of a well-crafted book!
I found all recipes to be reasonably well explained and, with the exception of the fungi section, to include ingredients I could source without too much effort in the NE of Scotland. To date, all of the recipes I have tried* have been tasty and so to my mind successful.
Bear in mind that the quantities stated in the recipes are for four portions and adjust accordingly.
*I have tried spaghetti with canned tomato sauce (p35), a version of penne with zucchini and prosciutto (I didn't have all the ingredients listed, but had appropriate substitutes; p72), rigationi with portobello and porcini mushrooms (p95), spaghetti with prawns, coppa di parma and parsley, and pappardelle with beef fillet (p174) as well as a few of the recipes reliant upon cheese.
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.
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Most recent customer reviews
recipes easily to do its already one of my favourites