The Geometry of Pasta
Wheels and tubes, twists and folds and grooves—pasta comes in hundreds of shapes, each with its own unique history, beauty, and place on the dinner table. For centuries these shapes have evolved alongside Italy’s cornucopia of local ingredients; if you know how the flavours relate to the forms, you hold the secret formula to good taste.\ \ The Geometry of Pasta pairs over 100 authentic recipes from acclaimed chef Jacob Kenedy with award-winning designer Caz Hildebrand’s stunning...
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The Italians have a secret. Over the centuries, they have pioneered more than 300 shapes of pasta, each with a history, a story to tell, and an affinity for particular foods. These shapes have evolved alongside the flavors of local ingredients, and the perfect combination can turn an ordinary dish into something sublime. The Geometry of Pasta pairs more than one hundred authentic recipes from critically acclaimed chef Jacob Kenedy with award-winning designer Caz Hildebrand's stunning black-and-white designs to reveal the science, history, and philosophy behind spectacular pasta dishes from all over Italy. Packaged in a crisply designed black-and-white hardcover (complete with a dust jacket that unfolds into a poster of pasta shapes and patterns), The Geometry of Pasta is a one-of-a-kind cookbook unlike anything you've ever seen! Publishers Weekly Starred Review. One would think that a minimalist cookbook devoid of photography wouldn't be worthy of coffee table status, but the illustrations adorning this volume prove otherwise. Conceived by award-winning graphic designer Hildebrand, who has designed cookbooks for Nigella Lawson and others, the diversity of pasta morphology, from Agnolotti to Ziti, is revealed through historical anecdotes, recipes, and an eye-catching b&w aesthetic. The book starts with the basics, demystified: salt, fat, cooking, and quantity. Kenedy then covers dry vs. fresh, and provides recipes for several pastas and for three authentic sauces that form the foundation for many of the sauces in the book. From the obscure story of Strozzapreti ("priest stranglers") to the humorous warming red pepper and whiskey sauce for Radiatore pasta, or "radiators," one learns how shapes are created to maximize surface area and sauce delivery. The ingredients needed for over 200 sauce preparations run the gamut from obscure (Lumace alla Lumache, or Snails with Snails) to the near pedestrian, like Frankfurters and Fontina, a recommended pairing with the wheel shaped Rotelline, "a complex, arguably uninspired shape that was only possible with the advancement of the pasta industries mechanization," an advancement that was apparently "much lauded by the Fascists." An instant classic. Illus. (c) Copyright PWxyz, LLC. All rights reserved.
TABLE OF CONTENTS\ Introduction Important Notes Basics Pastas A-Z\ Agnolotti\ Agnolotti Dal Plin\ Alfabeto\ Anelletti\ Bigoli\ Bucatini\ Busiati\ Campanelle/Gigli\ Canederli\ Cannelloni\ Capelli D’Angelo\ Cappelletti\ Carmelle\ Casarecce\ Cavatappi\ Cavatelli\ Chifferi Rigati\ Conchiglie Rigate\ Conchiglie Rigate\ Corzetti\ Cuscusso\ Dischi Volanti\ Ditali and Ditalini\ Farfalle\ Fazzoletti\ Fettuccine\ Fregola\ Fusilli\ Fusilli Bucati Lunghi E Corti\ Garganelli\ Gemelli\ Gnocchi\ Gnocchi Shells\ Gnudi and Malfatti\ Gomiti\ Gramigne\ Lasagne\ Lasagne Ricce\ Linguine, Bavette, and Trenette\ Lumache\ Maccheroncini\ Maccheroni Alla Chitarra\ Maccheroni Inferrati\ Malloreddus\ Maltagliati\ Manicotti\ Orecchiette\ Orzo/Riso\ Paccheri\ Pansotti\ Pappardelle\ Passatelli\ Pasta Mista\ Penne\ Pici\ Pizzoccheri\ Quadretti and Quadrettini\ Radiatori\ Ravioli\ Reginette and Mafldine\ Rigatoni\ Ruote and Rotelline\ Sedanini\ Spaccatelle\ Spaghetti\ Spaghettini\ Stelline and Stellette\ Strozzapreti\ Tagliatelle\ Tagliolini and Tajarin\ Torchio\ Tortelli/Cappellacci\ Tortellini\ Tortelloni\ Tortiglioni\ Trofie\ Vermicellini\ Ziti/Candele Acknowledgments Index of Sauces
\ Publishers WeeklyStarred Review. \ One would think that a minimalist cookbook devoid of photography wouldn't be worthy of coffee table status, but the illustrations adorning this volume prove otherwise. Conceived by award-winning graphic designer Hildebrand, who has designed cookbooks for Nigella Lawson and others, the diversity of pasta morphology, from Agnolotti to Ziti, is revealed through historical anecdotes, recipes, and an eye-catching b&w aesthetic. The book starts with the basics, demystified: salt, fat, cooking, and quantity. Kenedy then covers dry vs. fresh, and provides recipes for several pastas and for three authentic sauces that form the foundation for many of the sauces in the book. From the obscure story of Strozzapreti ("priest stranglers") to the humorous warming red pepper and whiskey sauce for Radiatore pasta, or "radiators," one learns how shapes are created to maximize surface area and sauce delivery. The ingredients needed for over 200 sauce preparations run the gamut from obscure (Lumace alla Lumache, or Snails with Snails) to the near pedestrian, like Frankfurters and Fontina, a recommended pairing with the wheel shaped Rotelline, "a complex, arguably uninspired shape that was only possible with the advancement of the pasta industries mechanization," an advancement that was apparently "much lauded by the Fascists." An instant classic. Illus.\ (c) Copyright PWxyz, LLC. All rights reserved.\ \ \ \ \ \ Library JournalWith style and a sense of fun, this book explores over 100 different pasta recipes. Kenedy, owner of the award-winning restaurant Bocca di Lupo in London, selected the recipes. Graphic designer Hildebrand came up with the concept and the vibrant black-and-white illustrations. Organized alphabetically by type of pasta, most of the recipes have ingredients that are easily found; only a couple would require planning ahead and shipping (e.g., tuna belly in oil, ricotta salata, langoustines, borlotti beans). No source list is provided for the less common pasta shapes or ingredients. The theme is similar to Oretta Zanini De Vita's Encyclopedia of Pasta and The Silver Spoon: Pasta, although Geometry of Pasta is neither historical nor exhaustive; rather, it is approachable, and the recipe directions are simple to follow. There are typically only a couple of recipes per type of pasta. The directions for making pasta by hand or with a machine are vague and offer no assistance if problems arise.Verdict Recommended for cooks with some experience looking for an entertaining treatment for Italian cuisine; optional for beginners.—Kimberly Bartosz, Univ. of Wisconsin?Parkside, Kenosha\ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.\ \ \ \ Florence Fabricant…an arresting book…A careful matching of sauce recipe to shape is the book's mission…\ —The New York Times\ \
