The Pasta Bible

Leng, Tan Lee, Rizzi, Silvio

ISBN 10: 0670869961 / ISBN 13: 9780670869961

Published by Studio, 1996

About this Item

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Seller Inventory # S_391737077

Bibliographic Details

• Title: The Pasta Bible
• Publisher: Studio
• Publication Date: 1996
• Language: English
• ISBN 10: 0670869961
• ISBN 13: 9780670869961
• Binding: Hardcover
• Condition: Very Good

About this title

Synopsis

In a unique collaboration, Christian Teubner, the master pastry chef and world-renowned food photographer; Silvio Rizzi, European gourmet and food critic; and Tan Lee Leng, Chinese chef and food writer, have combined their knowledge and skills to produce this definitive cookbook: The Pasta Bible.
The title of this book is no idle boast, for it is the most complete illustrated publication on Italian pasta and Oriental noodles that has ever been published in a single volume. Every conceivable type of pasta and noodle is described in the text and illustrated in the photographs.
In addition to the comprehensive directory of dried noodles, pastas, gnocchi, and even dumplings - pasta secca - there are step-by-step instructions for making, cutting, and shaping fresh pastas - pasta fresca - at home.
More than 150 recipes for soups and sauces, and pasta and noodle meals with cheese, vegetables, fish, meat, game, and poultry, and over 1,000 specially commissioned color photographs make it not only a valuable practical book for the kitchen but also a handsome gift for a friend or family member.

Reviews

Impeccably illustrated in full color, this beautiful book is perfect for adventurous cooks who like to do it all from scratch, though there is also an excellent guide to the many types of dried pasta available. The pages lovingly devoted to making fresh pasta, whether cut by knife or machine, contain directions so clear that even a novice can follow them; however, it may take an expert to master Cantonese noodles. Next come the recipes, a wide array of both Italian and Asian, ranging from the simple and relatively inexpensive (fresh tomato sauce and pasta served with various vegetables or meats) to the more complicated and costly (made with truffles, lobster, or whole fish). Stir-fry it, stuff it, bake it, put it in soup, or serve it sweetened for dessert--this truly is an inspirational treasure trove, and the anecdotal history of pasta and its traditions worldwide is a bonus. Sally Estes