The Pasta Bible
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