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The Best Pasta Cookbook: 100 Classic Pasta Recipes
Do you love the taste of pasta? Pasta has been a favorite of millions for generations. The simplicity, speed of cooking and sheer variety makes pasta an appealing midweek meal or a dish that can be the centerpiece of a much grander dinner.
Inside The Best Pasta 100 Classic Pasta Recipes , you will discover a whole new range of amazing pasta dishes that are instantly appealing and simple to prepare, such
Skillet Pasta with Sausage and Vegetables
Chicken and Pasta Primavera
Dutch Oven Chicken
Italian Spaghetti Sauce
Vermicelli with Fresh Clams
Vegetable Lasagna
Garden Pasta Salad
And many more...
There are so many recipes in this book that it doesn't matter if you are a veggie lover or a meat enthusiast, there's certain to be recipes that appeal to you, whether it's a salad for a warm summer day or something hearty for an autumn evening.
Get a copy today and see for yourself how quick and easy it is to make delicious pasta recipes! This really is The Best Pasta Cookbook you will ever buy!
Inside The Best Pasta 100 Classic Pasta Recipes , you will discover a whole new range of amazing pasta dishes that are instantly appealing and simple to prepare, such
Skillet Pasta with Sausage and Vegetables
Chicken and Pasta Primavera
Dutch Oven Chicken
Italian Spaghetti Sauce
Vermicelli with Fresh Clams
Vegetable Lasagna
Garden Pasta Salad
And many more...
There are so many recipes in this book that it doesn't matter if you are a veggie lover or a meat enthusiast, there's certain to be recipes that appeal to you, whether it's a salad for a warm summer day or something hearty for an autumn evening.
Get a copy today and see for yourself how quick and easy it is to make delicious pasta recipes! This really is The Best Pasta Cookbook you will ever buy!
167 pages, Paperback
Published April 4, 2019
About the author
Bonnie Scott
55 books14 followersBonnie Scott is the author of dozens of cookbooks, including the Bestselling "In Jars" series, and "Cookie Indulgence". She is an independent web designer and freelance writer for numerous websites. Her latest publications are "Chocolate Bliss: 150 Easy Chocolate Recipes" and "A Taste of Italy: Authentic Italian Recipes". She has degrees in Journalism and Computer Information Systems. Bonnie lives with her husband in Amarillo, TX.
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Displaying 1 - 4 of 4 reviews
November 9, 2023
The Best Pasta Cookbook by Bonnie Scott includes 100 recipes, split up under the categories “Pastas & Sauce” (17 recipes), “Chicken & Meat Pastas” (35 recipes), “Seafood Pastas” (12 recipes), “Veggie Pastas” (11 recipes), “Pasta Soups” (11 recipes), “Salads & Sides” (9 recipes), “Healthy Substitutions for Canned Soup” (5 recipes). Just be aware that the vast majority of recipes instruct you to use premade pasta.
My first thought about the book is that, despite it being a recipe book for pasta, the very first recipe asks us to use premade pesto as an ingredient. But why not get us to make the pesto ourselves in this recipe? And in a recipe soon after, “Cheese Ravioli”, they give us the list of ingredients and directions for the ravioli, but fail to include the any information on how to make the sauce they instruct us to serve it with. They just say “Serve with tomato sauce”… But… what sauce? The author didn’t tell us how to make it. And then the next recipe is another one that expects us to use a premade pasta sauce, “1 (8 oz.) can tomato sauce”, which we were to use as a base to make a different sauce. But, again, this is a recipe book for pasta. The author should be giving us instructions on how to make it ourselves, rather than relying on premade stuff. And something else that ticks me off about it is that they don’t specify what type of sauce. There are hundreds of different types of tomato sauces out there, and I’m sure that not all would be suitable for this dish. So the one we end up with would likely wildly differ than the one the author might produce from this same recipe, because they would likely have a different selection of sauces to choose from at their supermarket. There are so many instances of stuff like this throughout the book. “Italian Spaghetti Sauce” has no mention of meatballs in the ingredients list, but then randomly says in the preparation instructions “If adding meatballs, add after 1/2 hour of simmering.” But, again, the author did not instruct us on how to do these meatballs, and failed to even include anything about that in the ingredients list.
Otherwise, the ingredients lists are lacking in information, in several ways. They don’t include a variety of information about ingredients, depending on the recipe. In some I noticed that they don’t include the size of eggs to use, they don’t specify whether the butter should be salted or unsalted, they don’t specify the type of flour to use. They don’t always specify to devein shrimp; once we get up to the seafood pastas, there’s a bunch of ingredient listings for shrimp. In the first one, they instruct us that they should be deveined, but then there are a lot more recipes where they don’t specify that point, and they generally don’t say to devein them in the instructions. Which is a bad thing because a lot of beginner cooks mightn’t know to do that, or how to do it. They don’t always inform us how the ingredient ought to be prepared… For that last one, I’ll mention the “Chicken, Macaroni, Vegetable Casserole” in particular. Two of the ingredient listings are “2 oz. Swiss Cheese” and “2 oz. American cheese”, but they don’t include notations on how to prepare them. Are we meant to chop them, grate them, melt them, leave them as one huge chunk, etc? And they don’t say in the preparation instructions, either. For that, they just tell us to “combine all ingredients” in a bowl.
Continuing that point, one of my main thoughts about the book is that the directions on how to make the food is definitely lacking as well. For a lot of recipes, there’s no indication how long it will take to cook them. And there isn’t always notes from the author on what signs to look for to indicate whether it has finished cooking or not. With some recipes, they basically just instruct to mix all the ingredients together and to cook them. But in my opinion, they should still be including information on how to check whether it is done or not. For example, in the “Stuffed Jumbo Shells”, one of the directions is simply “Cook meat; drain.” But how does the author want us to cook this meat? Which of the ingredients are we to use, apart from the meat? Are we meant to fry it, bake it, boil it, etc? On a similar note, they often don’t include information on what temperatures to cook at for stove stuff; they just say to “heat” it, but fail to specify what temperature to us. And similarly, they don’t always tell us what type of pot/ saucepan to use; which is important because cooking times can differ, depending on pot size. There isn’t very good formatting to the instructions, either. Many of the instructions are clumped together in paragraphs, rather than split out into steps. I feel like beginners might have a difficult time with some portions.
Overall, I’m very disappointed in this book. I got it today, when it was free for a promotional period. But if I had paid money for this book, I would be considerably more bothered by it. My main problem is that there’s so much missing information. It’s not just a few minor things, either. It’s huge chunks of information. Such as failing to include instructions on key portions of the recipe. And it’s equally as annoying that they’re asking us to use premade sauces. Honestly, while I like the ideas of the dishes, I would not use these recipes. I would probably search for more complete recipes; there’s too much missing information in this book, for my needs.
My first thought about the book is that, despite it being a recipe book for pasta, the very first recipe asks us to use premade pesto as an ingredient. But why not get us to make the pesto ourselves in this recipe? And in a recipe soon after, “Cheese Ravioli”, they give us the list of ingredients and directions for the ravioli, but fail to include the any information on how to make the sauce they instruct us to serve it with. They just say “Serve with tomato sauce”… But… what sauce? The author didn’t tell us how to make it. And then the next recipe is another one that expects us to use a premade pasta sauce, “1 (8 oz.) can tomato sauce”, which we were to use as a base to make a different sauce. But, again, this is a recipe book for pasta. The author should be giving us instructions on how to make it ourselves, rather than relying on premade stuff. And something else that ticks me off about it is that they don’t specify what type of sauce. There are hundreds of different types of tomato sauces out there, and I’m sure that not all would be suitable for this dish. So the one we end up with would likely wildly differ than the one the author might produce from this same recipe, because they would likely have a different selection of sauces to choose from at their supermarket. There are so many instances of stuff like this throughout the book. “Italian Spaghetti Sauce” has no mention of meatballs in the ingredients list, but then randomly says in the preparation instructions “If adding meatballs, add after 1/2 hour of simmering.” But, again, the author did not instruct us on how to do these meatballs, and failed to even include anything about that in the ingredients list.
Otherwise, the ingredients lists are lacking in information, in several ways. They don’t include a variety of information about ingredients, depending on the recipe. In some I noticed that they don’t include the size of eggs to use, they don’t specify whether the butter should be salted or unsalted, they don’t specify the type of flour to use. They don’t always specify to devein shrimp; once we get up to the seafood pastas, there’s a bunch of ingredient listings for shrimp. In the first one, they instruct us that they should be deveined, but then there are a lot more recipes where they don’t specify that point, and they generally don’t say to devein them in the instructions. Which is a bad thing because a lot of beginner cooks mightn’t know to do that, or how to do it. They don’t always inform us how the ingredient ought to be prepared… For that last one, I’ll mention the “Chicken, Macaroni, Vegetable Casserole” in particular. Two of the ingredient listings are “2 oz. Swiss Cheese” and “2 oz. American cheese”, but they don’t include notations on how to prepare them. Are we meant to chop them, grate them, melt them, leave them as one huge chunk, etc? And they don’t say in the preparation instructions, either. For that, they just tell us to “combine all ingredients” in a bowl.
Continuing that point, one of my main thoughts about the book is that the directions on how to make the food is definitely lacking as well. For a lot of recipes, there’s no indication how long it will take to cook them. And there isn’t always notes from the author on what signs to look for to indicate whether it has finished cooking or not. With some recipes, they basically just instruct to mix all the ingredients together and to cook them. But in my opinion, they should still be including information on how to check whether it is done or not. For example, in the “Stuffed Jumbo Shells”, one of the directions is simply “Cook meat; drain.” But how does the author want us to cook this meat? Which of the ingredients are we to use, apart from the meat? Are we meant to fry it, bake it, boil it, etc? On a similar note, they often don’t include information on what temperatures to cook at for stove stuff; they just say to “heat” it, but fail to specify what temperature to us. And similarly, they don’t always tell us what type of pot/ saucepan to use; which is important because cooking times can differ, depending on pot size. There isn’t very good formatting to the instructions, either. Many of the instructions are clumped together in paragraphs, rather than split out into steps. I feel like beginners might have a difficult time with some portions.
Overall, I’m very disappointed in this book. I got it today, when it was free for a promotional period. But if I had paid money for this book, I would be considerably more bothered by it. My main problem is that there’s so much missing information. It’s not just a few minor things, either. It’s huge chunks of information. Such as failing to include instructions on key portions of the recipe. And it’s equally as annoying that they’re asking us to use premade sauces. Honestly, while I like the ideas of the dishes, I would not use these recipes. I would probably search for more complete recipes; there’s too much missing information in this book, for my needs.
September 18, 2019
Lots of great everyday pasta recipes
This cookbook has plenty of recipes, for pasta, sauces, and hearty meals. Most are inexpensive or pantry-ready and have easy to follow instructions. I have been making many of these recipes for years. Follow the recipes and what you create should be heavenly
This cookbook has plenty of recipes, for pasta, sauces, and hearty meals. Most are inexpensive or pantry-ready and have easy to follow instructions. I have been making many of these recipes for years. Follow the recipes and what you create should be heavenly
July 28, 2023
yummo
As always with a recipe book, take em or leave em... im not a huge fan of sour cream ( but you might be) and its found its way into several recipes. Out of all of them, my favorite is " everlasting salad" it sounds so refreshing. Found on FreeBooksy, its a nice addition to my library.
As always with a recipe book, take em or leave em... im not a huge fan of sour cream ( but you might be) and its found its way into several recipes. Out of all of them, my favorite is " everlasting salad" it sounds so refreshing. Found on FreeBooksy, its a nice addition to my library.
December 5, 2021
Decent enough cookbook, but definitely missing pictures. You eat with your eyes, after all.
Displaying 1 - 4 of 4 reviews