Cover image for Bugialli on pasta
Bugialli on pasta
Bugialli, Giuliano.
Personal Author:
Publication Information:
New York : Simon and Schuster, [1988]

Physical Description:
363 pages : illustrations ; 26 cm
General Note:
Includes index.
Format :

On Order



The author offers a comprehensive guide to pasta preparation, with more than three hundred recipes, both simple and complicated, from every region of Italy.

Reviews 2

Booklist Review

Those who have thrilled to pasta-maker Bugialli's masterful performance in his home video can now read the book in which the Italian cooking whiz recapitulates his on-screen instructions and introduces a wealth of recipes. Bugialli's previous cookbooks-- including Giuliano Bugialli's Foods of Italy [BKL Ja 15 85]-- have already emphasized the important role of the pasta course in the Italian meal, but here pasta becomes the be-all and end-all of a stunning succession of dishes. From all of Italy's regions, the author has gathered recipes that combine pasta with beans, fish, meat, vegetables, and assorted other ingredients. Moreover, these dishes are not limited to the pasta course; they can appear anywhere from soup to dessert. The introduction to basic techniques, from preparation of fresh pasta to the choice of dried forms and on to preparation and accompaniments, is also skillfully presented. With pasta in all its guises becoming as popular in America as it already is in Italy, this classic text should spur the trend even further. Index. JB.

Library Journal Review

Two book Two books celebrating our enduring fascination with pasta, one likely to become a basic reference, the other a lively collection of simply made dishes. Bugialli is concerned with setting down the authentic versions of Italy's many pasta specialties, those that have endured because they taste good and have contemporary appeal. History, provenance, and cultural details precede each recipe. He includes dried as well as fresh pasta, gnocchi, and couscous; the chapter on fresh regional pastas is particularly good. La Place, food writer and consultant, and Kleiman, chef of two popular Los Angeles restaurants, are the authors of Cucina Fresca, featuring Italian dishes for all courses of a meal. Now they present their favorite pasta recipes. Some are unusual; some are traditional specialties. All are appetizing and fresh, from Forest Soup with capellini and porcini to Penne Piccoline with radicchio, hot peppers, and cream. Books on pasta abound, but most collections will want both of these. JS (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.