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By Gino D’Acampo
Kyle, $25
In this richly photographed volume, the pleasures of pasta beckon from every page. Neapolitan chef Gino D’Acampo draws on a lifetime of cooking and traveling throughout Italy to serve up a tempting collection of authentic recipes and tried-and-true techniques. Wherever you begin—be it with the creamy baked cannelloni filled with spinach and cheese, the hearty ragù over fresh egg fettuccine, the gnocchi with butter and fresh sage, or the simple spaghetti al pomodoro—D’Acampo’s incredible recipes will make you feel like a genius. The marvel of it all is that such satisfying food requires so little effort. With quality ingredients and D’Acampo’s straightforward instructions, even a novice cook will achieve amazing results.
Bucatini alla Carbonara(page 147) This simple Roman dish is short on ingredients—pancetta, eggs, pecorino, black pepper—but the results are out of this world.
Lasagne con Pesto(page 121) When D’Acampo says this is the best lasagne he’s ever tried, trust him. The combination of fresh basil pesto, rich béchamel, and hearty ragù is wonderful.
Photos by: Kate Whitaker
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Four stars out of five is how I rate this book, it's a good one for those who like pasta. The recipes I tried, work and instructions are good.
Most, but not all, recipes include a photo of the finished dish. Also, photos of the author and of unidentified buildings and people throughout this book (what buildings are these - do they have a name? and who are these people? - without names these photos of unknown building and people serve no purpose other than as scenery- hence 4 stars instead of 5).
Nando707