This is a great book: enticing photos, useful tips, and recipes that you just might rustle up after a busy days' work (Spaghetti alla Carrettiera - 'in the style of the cart driver'), as well as the more sophisticated dishes (paparadelle with rabbit sauce), and unusually, soups and a dessert. Refreshingly Ferringo has nothing against pasta machines, and lots of time for dried pasta, and with specific instructions about how to cook the pasta and what kinds of sauce to serve with different shapes, the book will help pasta ignorami who want to get beyond spag bol or a stirring in a bit of pesto, as well as the pasta fan who, on the spur of the moment, bought some squid pasta in a deli and had no idea what to do with it (me!). It is not, as claimed, 'the ultimate book for pasta lovers' -- I wanted to go out and find out lots more about pasta, but it's a really enjoyable introduction.
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