This book does it all, recipe after real and cookable recipe in Roddys beautiful, humane, and crystal clear prose. This a history of and an expert guide to pasta but also a master lesson to other would-be food writers on how to structure and present recipes and a book. Rachel Roddy appears to do this naturally, I suspect vast work goes in to concealing her art but that's what makes her a wonderful writer. If you can read you can cook with Roddy because she's the gentlest and clearest of enthusiasts. Her recipes work.
The book also has something that far more expensive books never seem to have, a ribbon marker. It's beautifully bound and a steal at this price
The internet seems to have made most cookery books redundant, not this one. Few cookery books will reward purchase so thoroughly, not so much a book as a family treasure. I intend giving at least three copies as presents and one will be to an exacting italophile foodie.
Time is short, shelf space limited, this is the only book on pasta you will ever need. Buy it.
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The book also has something that far more expensive books never seem to have, a ribbon marker. It's beautifully bound and a steal at this price
The internet seems to have made most cookery books redundant, not this one. Few cookery books will reward purchase so thoroughly, not so much a book as a family treasure. I intend giving at least three copies as presents and one will be to an exacting italophile foodie.
Time is short, shelf space limited, this is the only book on pasta you will ever need. Buy it.
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