Pasta - The whole thing

Discussion in 'Cookbook Reviews' started by Luke9, Sep 23, 2018.

  1. Luke9

    Luke9

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    Hello! I am Luke and new to the forum :) I want to learn how to cook pasta and prepare 'restaurant level' dishes. As of today I have cooked pasta three times.

    I have been reading about cooking in general for some time but I want to take things a bit more seriously now and so I came up with the following plan:
    1. I want to learn about pasta dishes, in general, a bit of history etc etc
    2. I want to learn about the science of pasta, just a tad, nothing fancy but I believe it's crucial to have such an understanding.
    3. This is the part where I get down to actual cooking and prepare pasta and sauces.
    4. I will now worry about the fine details of presenting the food nicely, fine tune some techniques … in short I'll eat a home made pasta dish as if I was eating it in a restaurant.
    I am thinking that the best way to get started is to get some books so I looked a bit around these look promising:

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto by Marc Vetri. The feel I got from reviews is that this is not a beginner's book, but the first few pages got me very interested.

    Beard on Pasta by James Beard - A classic and a lot of reviews where highly positive.

    Trullo by Tim Siadatan - Looks like a comprehensive approach but there is only a single chapter on pasta.

    I am considering a class, but I want to get my hands dirty a bit more before doing so.

    My question is which of these books would you recommend or perhaps others?

    Thank you in advance!
     
  2. brianshaw

    brianshaw

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  3. Cv123

    Cv123

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    In Italy, every region has its classic pasta dishes. Learn them from recipes on the internet. Keep in mind most classic dishes are from local, seasonal produce.
     
  4. Luke9

    Luke9

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    Thank you for your replies!

    Brianshaw, I have bought the book you suggested.

    Cheers