No cookbook collection is complete without a decent reference book for pasta, one of the most loved and versatile of all foods. The Complete Book of Pasta and Noodles by The Editors of Cook’s Illustrated Magazine is a standout in the crowd. This book is one part cooking course, one part kitchen reference, and one part foolproof recipes. As with all of their books (Complete Book of Chicken, The Best Recipe…), we love the thoroughness, attention to detail, and single mindedness when it comes to finding the best way to make a dish. These pros have spent years in their test kitchen figuring out the best ways to make, cook, and serve each form of pasta. Their recommendations and favorites are all here—look for the master recipes for Lasagna, Linguine with Pesto, “Baked” Macaroni and Cheese, Classic Bolognese Sauce, Fettucine Alfredo, Stir-Fried Rice Noodles/ Pad Thai, and Chicken Noodle Soup.
The book is arranged in 4 sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are 13 chapters devoted to sauces alone, and recipes are included for the type of pasta with which they work well—from the simplest to the complex, but all within reach of the home cook. Special sections are devoted to such specific topics as “Are Electric Pasta Machines Worth the Money?” and “A Guide to Popular Cheeses.” Cook’s Illustrated trademark illustrations are used in the Step-by-Step sections to explain some of the trickier techniques (ie. cutting up a rabbit, preparing fresh sardines).
All-in-all, this is an easy to use, reliable, and good looking reference book full of great recipes, great advice, and useful tips—sure to provide plenty of excellent meals!
“As the title says, this is about as complete as one cookbook can be.”—Publishers Weekly
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Posted by Food Junkie on September 18, 2005Categories - Specialty, Misc
