Caz Hildebrand is well known as the designer of sumptuous best-selling cookbooks by some of the world’s most celebrated chefs. Jacob Kennedy is the co-owner of Bocca di Lupo, recently voted London’s best restaurant by both Time Out and the Evening Standard.
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
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 black-and-white designs to reveal the science, culture, and philosophy behind spectacular pasta dishes from throughout Italian history.
A triumphant fusion of food and design, The Geometry of Pasta invites us to unlock the hidden properties of Italy’s most mathematically perfect deliciousness.
“Stylish, greed-inducing, knowledgeable, and witty; an instant classic.”—Nigella Lawson
“Really delicious, authentic pasta recipes”—Jamie Oliver
“Walks the line between functional cookbook and coffee-table eye candy.”—Food & Wine
“An instant classic.”—Publishers Weekly, starred review
“The Geometry of Pasta is like no other cookbook you’ve ever seen. Mangia, mangia!”—Christian Science Monitor
Publisher: Quirk Books
Distributor: Random House, Inc.
Publication Date: 09-15-2010
Pages: 256
Measurements: 8.8in X 6.55in X 1.4in X 1.5625lb
