Pasta Cook Book
As a word and as a product, pasta has certainly come into our lives in the last 25 years. As recently as 1965, most non-Italians didn't even use the word, but called it macaroni, noodles or spaghetti instead. Ten years ago, Sunset published its first book on the subject: Pasta Cook Book (Lane Publishing Co., Menlo Park, Calif., 1980; $6.95). Shown above left, that primer is still on the market today and is a consistently strong seller. Its glossary defines and illustrates more than 60 pastas--from acini di pepe to ziti. Detailed instructions explain how to mix, roll, and cut your own pasta at home. More than 150 recipes are organized in chapters by pasta shape (ribbons, squares and circles, tubes and shells, and so forth). Included are not only traditional Italian recipes but also favorites from Chinese, Korean, and other cuisines. An excellent source of complex carbohydrates, pasta has found great favor today among active and health-conscious people. It's one of the carbohydrates that runners, swimmers, rowers, and bike riders load up on before their races. Restaurants routinely feature pasta on their menus, and most supermarkets stock a large collection of both Italian- and Asian-style dry pastas, as well as an array of pasta products that can be found in the refrigerator and freezer sections. As tastes have become more sophisticated, lasagna and spaghetti with red sauce have had to share menu space with a lot of newcomers that show off some of today's trendier ingredients, like angel hair primavera and pasta with sauteed radicchio.
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|Article Type:||Book Review|
|Date:||May 1, 1990|
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