Bugialli on Pasta

by Giulliano Bugialli

A revised and enlarged edition of his Bugialli on Pasta. In addition to its 190 classics, the book features 30 newly published recipes.

Genres: Cookbooks, Italian Literature, Cooking, Nonfiction

400 pages, Hardcover

First published June 15, 2000

Reviews

[Kirk Dobihal · Rating 5 out of 5]

Quite intense, but if you are a pasta lover and want to be aficionado read this primer in pasta.

[Andrew · Rating 2 out of 5]

Meh. Picked this one up cheap at a used book store hoping to find some good techniques for fresh pasta making and some good original recipes. The book is poorly written out when it comes to actually making pasta, and the recipes are pretty standard fare. They're more or less based on Bugialli's idea of how one must make pasta and Italian food in general, and it ends up being a lot of snobbery and not much help.

[William West]

This guy is SO hard core about pasta! It's almost funny to read.

The only TRUE pasta is that which is short and tubular, and features the primary ingrediant of the sauce- fennel, basil, black-eyed peas, as an end in itself. Everything about the presentation must serve to accentuate this primary flavor. Cooking t feels almost fascistic, but eating it tastes delicious!

[Zenith · Rating 2 out of 5]

There's a lot of good information; the recipes I made were good, and I appreciated the discussion of ingredients and regional variation. I cannot, however, seem to get past the author's ego and almost anger towards cooks who don't make things exactly how he says to. I avoid using this book unless I specifically want his recipe for something.