|Caz Hildebrand & Jacob Kennedy.|
|Pages/Publication Date:||256 / 2010|
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 flavors relate to the forms, you hold the secret formula to good taste. Ranging from Agnolotti to Ziti, this introduction to the individual pastas includes 100 recipes for dishes and sauces, among them Braised Bacon and Peas, Red Pepper and Whisky, Walnut Pesto, and Vegetable Soup with Poached Egg. It's a guide to pasta, sure, but it's also a coffee table book, thanks to Caz Hildebrand's stunning black-and-white illustrations.