When you think of pasta, how many shapes can you name? Maybe a handful? There are over 300 shapes and they all have their uses and back stories. I can barely count that high, but I can eat and am passable at cooking.
Call The Geometry of Pasta a cookbook for the hungry graphic artist in you. There aren’t any pictures of the prepared dishes, just fabulous graphics of each individual type of pasta. Check this one out.
AGNOLOTTI are, in essence, ravioli, but instead of being made from two squares of pasta, they are made from one piece folded in half.
After each description, there are suggested sauces, the history of the shape and dimensions along with a recipe for a sauce or two. (For Agnolotti, Kenedy suggests butter and sage, in broto, stew juice, and tomato sauce.)
I can see what you are thinking, without pictures this sounds boring and unappetizing. Au contraire my hungry friend. The ingredients jump of the page leaving your mouth watering.
The first one I tried was the Walnut Pesto. It was so good that I have made it multiple times and still haven’t managed to be able to take my own picture of it before it is gone.
Stole this shot from Country Living, but it looks just like this
My kitchen is the size of a shoebox. Therefore I am pretty stingy when it comes to giving up space for cookbooks, but this baby has a place of pride right along with Fannie Farmer and The Joy of Cooking. It even inspired me to take up a bit more space and buy a pasta roller thing to make my own.
The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy
- Hardcover: 256 pages
- Publisher: Boxtree, Limited (May 2010)
- Language: English
- ISBN-10: 0752227378
- ISBN-13: 978-0752227375