Ebook Encyclopedia of Pasta (California Studies in Food and Culture), by Oretta Zanini De Vita
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Encyclopedia of Pasta (California Studies in Food and Culture), by Oretta Zanini De Vita
Ebook Encyclopedia of Pasta (California Studies in Food and Culture), by Oretta Zanini De Vita
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Review
“This wonderful resource is destined to become the definitive book on pasta. “ Starred Review (Library Journal 2010-01-05)“The world of pasta is bewilderingly huge, so we’re thrilled with this new, authoritative work, by one of Italy’s leading food scholars.†(Saveur 2009-11-01)“We needed this book. . . Answers all the questions about pasta. . . Ad many more you never thought to ask.†(Gambero Rosso 2010-09-01)
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From the Inside Flap
“This is an amazing and deeply valuable work of culinary scholarship―an anthropology of Italian pasta that is also a major contribution to Italian cultural history. Maureen Fant’s fine translation does complete justice to Oretta Zanini’s scrupulously detailed and lovingly presented compendium. I defy anyone to read this book and not want immediately to board a plane for Italy.â€â€•Nancy Harmon Jenkins, author of Cucina del Sole and The Essential Mediterranean"This handsome book will be the authority for settling bets about the history of pasta. Every ambitious cook will covet these authentic and exciting entries."―Paul Levy, co-author of The Official Foodie Handbook and Out to Lunch“Zanini's singular achievement in this book has been to shine a light into every Italian kitchen where a different kind of pasta is made, entertaining us with pertinent historical anecdotes, instructing us with explicit details and techniques, and making us powerfully hungry."―Victor Hazan, author of Italian Wine
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Product details
Series: California Studies in Food and Culture (Book 26)
Hardcover: 400 pages
Publisher: University of California Press; First edition (October 15, 2009)
Language: English
ISBN-10: 0520255224
ISBN-13: 978-0520255227
Product Dimensions:
6 x 1.4 x 9 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
17 customer reviews
Amazon Best Sellers Rank:
#86,106 in Books (See Top 100 in Books)
For serious pasta makers, this book is an absolute treasure trove of information about the myriad shapes and doughs and styles of Italian pasta and dumplings. This is not a how-to book, it is what it says it is: An encyclopedia of what's done in Italy. But if you know how to make pasta yourself, it is a touchstone for endless fun in the kitchen.I find myself using the index most often: I'll have an ingredient, like rabbit or porcini or anchovies, and I will want to pair it with pasta or a dumpling,. Chances are Oretta has written about some obscure pasta perfect with braised rabbit. Armed with solid knowledge about how to make pasta on my own, her entries tell me most of what I need to go from there.My only regret is that there were not more illustrations. The line drawings are beautiful and very clearly illustrate what the shape is supposed to look like, which can be tricky with some of the odder shapes.
This is a great book about the historical and culinary aspects of pasta. The names of different type of pasta are arranged in alphabetical order, from "abbotta pezziende" (not so common a pasta name/type) to "zumari". In between you will find information about rigatoni, fettuccine, farfalle, and many other. The different pasta shapes combined with the presence/absence of ridges on the outer surface allows each pasta to capture the right amount of sauce. Some names are related to the shapes of pasta (eg. farfalle = butterflies) while others derive from old fairy tails or popular stories. The book is very entertaining and instructive, well done! A good complement to the Encyclopedia is "Pasta, a story of a universal food" by Serventi and Sabban.
This is truly an Encylopedia of pasta. In that regard, it is well done and quite thorough. It is well researched and gives amazing history of each of the pastas. I use it as a history book. That said,it is lacking drawings for much of the pasta and that is unfortunate. The book would have been truly wonderful if it included photographs or drawings of each of the pastas. Without them, it makes some of the descriptions quite tedious, leaving too much to the imagination. Translations of more of the names of the pastas, would have also added much to the book since the names of the pastas, in Italian, are quite humerous: the mouse tails, the blind husband. It is not a cook book and that is a point that should be underscored: it is what it is, an Encyclopedia.
our Pasta guru swears by this which means we do too :)
Good book with lots of information.
This book is one of the best resources for pasta that you will find. very well written with a lot of information about every type listed along with the history and other aliases. ingredients, uses, methods, dimensions. everything you would need to know about the particular pasta shape. Only one criticism would be that they are listed alphabetically so you must know the name in order to find what you are looking for with ease. the plus side to this is that you will spend a bit of time reading a brief synopsis of all the pastas until you find what you may be interested in. if you get the digital version you can tag the shapes as you see fit for easy reference.
This is a great book if you are interested in all things pasta. It is not a cook book so if that's what you're looking for you'll have to look elsewhere. This compact book is full of interesting facts about the history and development of pasta on the Italian penninsula. If you like food history, especially the history of Italian food, then this is a book which you will enjoy.
This is a very well researched book. It's a lot about history. It's a little heavy to read. It is not a cookbook at all.
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