Lorenza de' Medici (1926–2024)

This is one of the best pasta cookbooks I've come across. Detailed information about types, history, regional variation of pasta and some unusual recipes. Few photographs, so maybe beginners may not find it very inspiring. There are some minor quibbles about the translation, though, so I'm still on the lookout for the original version.

As the title claims, this truly is a beautiful cookbook, with gorgeous full-page photographs throughout the book. If you're interested in using a cookbook to cook, rather than learn about possible recipes, however, this is probably not the cookbook for you. The recipes may be traditional Tuscan dishes, but they are unlikely to be the kind of dishes the average American wants to prepare for dinner for the family (wild boar and rabbit are main ingredients for some recipes). For a special show more occasion, this book may be worth checking out, but if you're looking for a serviceable cookbook, invest in something different. show less

Nothing too special here, lots of standard Italian recipes. Lots of beautiful photos of the food and gigantic villa the author lives in.

I've read this before, and I'm pretty sure that I own a copy. I really ? this series.

There are photos for each & every recipe & they are not that ugly unappetizing yellow/orange tint either, the paper is glossy, Instructions are easy to follow, ingredients are easy to find (you even have a choice of making your own pasta or not), and the font is easy to read. Each recipe has a short paragraph introducing the dish.

Contents include: Introduction; Equipment; Dried pasta shapes; making fresh show more pasta; making filled pasta; Cooking & storing pasta; 4 recipe sections; Glossary; Acknowledgements; and Index.

Recipe sections are & include:

Dried Pasta: Fettuccine w/ roasted garlic & chili; Rigatoni w/ white beans & tomatoes; Fusilli salad w/ sweet peppers & mozzarella; Linguini w/ basil sauce; Farfalle w/ walnuts & lemon zest; and Penne w/ asparagus.

Fresh Pasta: Curry flavored fettuccini; Fresh basil pappardelle; Tagliatelle w/ smoked salmon & fennel; Taglierini w/ sauteed scallops; and Fettuccine w/ shrimp & broccoli.

Filled Pasta: Chicken ravioli w/ Parmesan; Mezzelune (half moons) stuffed w/ eggplant; Tortelloni stuffed w/ herbs & potato; and Cannelloni stuffed w/ spinach & ricotta.

Molded Pasta (Casseroles which I will pass on): Baked spaghetti w/ eggplant; Linguini & shrimp tart; Rigatoni & scallop ring; and Fresh taglierini ring w/ tomato & mozzarella.

Such a lovely little book with easy to prepare recipes..... show less