Pasta Gourmet

by Sunny Baker and Michelle Sbraga

No Synopsis Available.

• Format: Mass Market Paperback
• Language: English
• ISBN: 0895296632
• ISBN13: 9780895296634
• Release Date: January 1995
• Publisher: Avery Publishing Group
• Length: 229 Pages
• Weight: 1.15 lbs.
• Dimensions: 0.7" x 7.6" x 9.2"

Customer Reviews

Variety of methods and materials.

In my quest for the definitive work on pasta making, I ran across this gem. The authors take you through pasta history (blessedly briefly), pasta basics, reviews of machines (hand cranked and electric, both flat and extrusion models) and then lead you into the nitty-gritty for which you paid your money - pasta making recipes. Both manual and electric instructions are thoughtfully given. Different flours and grains are used in the recipes, which astonishingly do not begin with the usual "basic" recipe of all purpose flour, eggs and water. What daring souls these authors are! Vegetable, herb, and spiced pasta recipes are included, as well as soba and udon noodles. There's a fun section on desert pastas and some off the strict pasta path recipes such as breadsticks, chips and pretzels. I was delighted to see won ton wrapper and eggroll skin recipes. The sauces make an appearance about 2/3 into the book. There's the usual tomato, cheese and cream sauces along with some variations such as curry and dessert sauces. To close the book, lasagna, tortellini, soups, ravioli and gnocchi put in an appearance. This is not a "cooking class" book that presents everything with those wonderful, clear color photos. Most of the illustation is pen and ink, however, there are nice color photos of prepared dishes on 6 pages interspersed through the book. I recommend this book for the beginning pasta maker who is making choices before jumping in and making pasta. It's also a good addtion to the library of the experienced pasta maker as it is a good reference.