 | Very basic Nov 26, 2007 |
| This book is for novice cooks and discusses different types of pasta (spaghetti vs. fettuccini) and the recipes are pretty quick using boxed pasta and readily available ingredients. |
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 | another W-S winner Sep 3, 2007 |
| although i find a lot of williams-sonoma cookbooks to be a little thin, they always pack gorgeous photos with recipes you can usually trust. this is no exception. i made a double portion of penne a la vodka, without having tried it out previously, for a potluck yesterday. rave reviews! definitely a keeper. |
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| Great recipes, nice photographs Jul 27, 2006 |
| The recipes in this book are very good, and this book is a great place to start if you don't know many pasta recipes yet. It covers many classic dishes, so several of the recipes are not unique to this book. Each of the dishes is nicely photographed. |
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| Good Recipes and Basic Info.... Mar 19, 2006 |
This is an excellent book for the home chef. It has recipes that even the most timid beginner can sucessfuly (and effortlessly) complete.
It is beautifully photographed. The recipes are concise and easy to follow.
I love the informative sidenotes that accompany each recipe. A beginning cook can learn a lot from reading them.
I recommend this book for all cooks. |
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 | Wonderful recipes Oct 23, 2005 |
This book has great pasta recipes. The fettuccine alfredo is too good for words. This book keeps in line with the series -- well-written recipes, beautiful photos of every dish.
The pasta basics section has good advice on fresh pasta. I wish it would have included info on making it with a food processor. I think that's covered in the new Mastering series from WS, which is billed as more technique than recipe. |
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