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An A-Z of Pasta: Recipes for Shapes and Sauces, from Alfabeto to Ziti, and Everything in Between: A Cookbook Spiral-Bound | March 28, 2023
Rachel Roddy
★★★★☆+ from 101 to 500 ratings
$34.48
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An A-Z of Pasta: Recipes for Shapes and Sauces, from Alfabeto to Ziti, and Everything in Between: A Cookbook
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From the award-winning British food writer, the essential book for pasta lovers and fans of all things Italian, featuring a mouth-watering, alphabetical collection of 100 recipes, covering 50 different pasta shapes, from alfabeto to ziti, and everything in between.
"A flat-out joyous celebration of the Italian noodle in all its splendid variousness—personal, deeply-lived, and utterly authoritative. That rare book that you will use for the rest of your life. A gift. Brava! Bravissima!" —Bill Buford, best-selling author of Heat and Dirt
This is the story of pasta. Award-winning food writer Rachel Roddy has lived and cooked in Rome for almost two decades. She has spent years browsing bucolic Italian markets, cooking with fresh and seasonal vegetables, discovering cheeses, and perfecting the art of making Italy’s favorite food: pasta. Now she has condensed everything she’s learned about pasta in a practical, highly entertaining collection of recipes that will ensure authentic Italian meals and take your pasta dishes to the next level. In this cookbook, you will learn the many ways to pair pasta shapes with sauces, how to make certain pastas from scratch and how to best serve them—from Cavatelli with Sausage, Mint, and Tomato to Fregula with Clams; and from Bucatini with Cauliflower, Saffron, and Anchovies to a spaghetti for every night of the week and a Bolognese-style lasagna. Here, too, are short essays that weave together the history, culture, and astonishing variety of pasta shapes from the tip to the toe of Italy.
Featuring the familiar favorites—pesto, ragù, and carbonara—and new twists on classics, as well as tricks and techniques for maximum flavor, An A-Z of Pasta is a glorious celebration of pasta and an excellent addition to any kitchen.
"A flat-out joyous celebration of the Italian noodle in all its splendid variousness—personal, deeply-lived, and utterly authoritative. That rare book that you will use for the rest of your life. A gift. Brava! Bravissima!" —Bill Buford, best-selling author of Heat and Dirt
This is the story of pasta. Award-winning food writer Rachel Roddy has lived and cooked in Rome for almost two decades. She has spent years browsing bucolic Italian markets, cooking with fresh and seasonal vegetables, discovering cheeses, and perfecting the art of making Italy’s favorite food: pasta. Now she has condensed everything she’s learned about pasta in a practical, highly entertaining collection of recipes that will ensure authentic Italian meals and take your pasta dishes to the next level. In this cookbook, you will learn the many ways to pair pasta shapes with sauces, how to make certain pastas from scratch and how to best serve them—from Cavatelli with Sausage, Mint, and Tomato to Fregula with Clams; and from Bucatini with Cauliflower, Saffron, and Anchovies to a spaghetti for every night of the week and a Bolognese-style lasagna. Here, too, are short essays that weave together the history, culture, and astonishing variety of pasta shapes from the tip to the toe of Italy.
Featuring the familiar favorites—pesto, ragù, and carbonara—and new twists on classics, as well as tricks and techniques for maximum flavor, An A-Z of Pasta is a glorious celebration of pasta and an excellent addition to any kitchen.
Publisher: Penguin Random House
Original Binding: Hardcover
Pages: 360 pages
ISBN-10: 0593535391
Item Weight: 2.5 lbs
Dimensions: 6.9 x 1.1 x 9.8 inches
Customer Reviews: 4 out of 5 stars 101 to 500 ratings
"A flat-out joyous celebration of the Italian noodle in all its splendid variousness—personal, deeply-lived, and utterly authoritative. That rare book that you will use for the rest of your life. A gift. Brava! Bravissima!" —Bill Buford, best-selling author of Heat and Dirt
"I love this book. Every story is a little gem—a beautiful hymn to each curl, twist, and ribbon of pasta." —Nigel Slater
"Pleasure provoking . . . [Rachel’s] recipes seem to beam her readers into the kitchen with her as she cooks, helping us to absorb the tastes, textures, sounds, and smells of everything along the way." —Nigella Lawson
"...a renewed appreciation for a pantry staple...British ex-pat based in Rome’s vibrant Testaccio neighborhood, Rachel Roddy has devoted years to studying regional Italian cuisines, with an emphasis on pasta. Her A-Z guides readers through 50 shapes (narrowed down from more than 1,200 varieties currently eaten across Italy) and the most delicious and/or traditional ways to serve them. Each tempting chapter, from “Annelli” to “Ziti,” includes an introduction about that particular variety’s historical significance and a Roddy anecdote about meals eaten everywhere from a friend’s home in the Florentine hills to crowded trattorie hidden away down Roman streets." —Hailey Maitland, Vogue
★ "This is no mere collection of dishes, however; it is a specific window into Italian history and geography, thick with sense of place. . . . Roddy is a knowledgeable storyteller and low-key witty. Her lamb ragu with lots of herbs sounds amazing, as do numerous other recipes included here. This book is essential for anyone passionate about Italian cooking."—Susannah Felts, Bookpage (starred review)
"[Rachel Roddy] highlights 50 varieties of pasta in this winning collection. Each entry includes a short introduction to and history of the shape being considered...Recipes feature traditional pairings as well as Roddy’s recommendations—ruote (wagon wheels) matches with ricotta and lemon zest, ziti is drowned in a silky onion and beef sauce—and regional specialties are noted, such as the curly, two-dough gnocchi of Abruzzo and the orecchiette that’s handcrafted by women sitting at tables along a street in Puglia’s Old Bari. Roddy’s knowledge of and passion for her subject are evident on every page, and readers will appreciate the look behind curtain as Roddy recalls her own education, such as honing her ravioli-making skills under Rome chef Carla Tomasi. This would happily complement any collection of Italian cookbooks." —Publishers Weekly
"I love this book. Every story is a little gem—a beautiful hymn to each curl, twist, and ribbon of pasta." —Nigel Slater
"Pleasure provoking . . . [Rachel’s] recipes seem to beam her readers into the kitchen with her as she cooks, helping us to absorb the tastes, textures, sounds, and smells of everything along the way." —Nigella Lawson
"...a renewed appreciation for a pantry staple...British ex-pat based in Rome’s vibrant Testaccio neighborhood, Rachel Roddy has devoted years to studying regional Italian cuisines, with an emphasis on pasta. Her A-Z guides readers through 50 shapes (narrowed down from more than 1,200 varieties currently eaten across Italy) and the most delicious and/or traditional ways to serve them. Each tempting chapter, from “Annelli” to “Ziti,” includes an introduction about that particular variety’s historical significance and a Roddy anecdote about meals eaten everywhere from a friend’s home in the Florentine hills to crowded trattorie hidden away down Roman streets." —Hailey Maitland, Vogue
★ "This is no mere collection of dishes, however; it is a specific window into Italian history and geography, thick with sense of place. . . . Roddy is a knowledgeable storyteller and low-key witty. Her lamb ragu with lots of herbs sounds amazing, as do numerous other recipes included here. This book is essential for anyone passionate about Italian cooking."—Susannah Felts, Bookpage (starred review)
"[Rachel Roddy] highlights 50 varieties of pasta in this winning collection. Each entry includes a short introduction to and history of the shape being considered...Recipes feature traditional pairings as well as Roddy’s recommendations—ruote (wagon wheels) matches with ricotta and lemon zest, ziti is drowned in a silky onion and beef sauce—and regional specialties are noted, such as the curly, two-dough gnocchi of Abruzzo and the orecchiette that’s handcrafted by women sitting at tables along a street in Puglia’s Old Bari. Roddy’s knowledge of and passion for her subject are evident on every page, and readers will appreciate the look behind curtain as Roddy recalls her own education, such as honing her ravioli-making skills under Rome chef Carla Tomasi. This would happily complement any collection of Italian cookbooks." —Publishers Weekly
RACHEL RODDY was born in Southampton in the UK in 1972 and grew up near London. She trained at Drama Center London, then moved to Rome in 2005, where she began writing, mostly about food, on her blog, Rachel Eats. Her first book, Five Quarters, was published in 2015 and won the André Simon Memorial Fund Food Book Award and The Guild of Food writers First Book Award. Her second book, Two Kitchens, was published in 2017. She has written for Financial Times, Noble Rot, Vanity Fair, National Geographic, and Eater, and has a weekly column in The Guardian called "A Kitchen in Rome". She lives in Rome with her Sicilian partner and son.
Author Residence: Rome, Italy
Author Hometown: Southampton, England
Author Residence: Rome, Italy
Author Hometown: Southampton, England