Bugialli on Pasta
Two book Two books celebrating our enduring fascination with pasta, one likely to become a basic reference, the other a lively collection of simply made dishes. Bugialli is concerned with setting down the authentic versions of Italy's many pasta specialties, those that have endured because they taste good and have contemporary appeal. History, provenance, and cultural details precede each recipe. He includes dried as well as fresh pasta, gnocchi, and couscous; the chapter on fresh regional pastas is particularly good. La Place, food writer and consultant, and Kleiman, chef of two popular Los Angeles restaurants, are the authors of Cucina Fresca, featuring Italian dishes for all courses of a meal. Now they present their favorite pasta recipes. Some are unusual; some are traditional specialties. All are appetizing and fresh, from Forest Soup with capellini and porcini to Penne Piccoline with radicchio, hot peppers, and cream. Books on pasta abound, but most collections will want both of these. JSCopyright 1988 Reed Business Information, Inc.