[.ca] The Il Fornaio Pasta Book: Authentic Recipes Celebrating ... (ISBN 0811830160)

From Amazon.com:
In Italy, eating is about much more than simple nourishment--it is a pastime, an art. Italians love to eat, and love even more to share with others the authentic dishes of their regions. Here, Maurizio Mazzon, executive chef of Il Fornaio's almost two dozen restaurants, indulges that cultural urge with a collection of his own favorite recipes gathered from all 20 regions of Italy. Not just another pasta book, this one offers unusual recipes that you won't likely find outside of Italy: Beet-Flavored Pasta Stuffed with a Ricotta-Beet Filling Topped with Brown Butter and Poppy Seeds, Eggplant-Potato Dumplings with a Tomato-Basil Sauce, and Pasta Stuffed with a Wild-Greens Filling and Topped with a Buttermilk Sauce, to name just a few. Mazzon also includes simple yet elegant versions of classics found in Italian restaurants throughout the U.S., such as Spaghettini with Tomato-Basil Sauce, Prawns and Pasta Ribbons with Pesto, and Buccatini alla Carbonara. Many of the recipes are quite complicated, but the elegant results are well worth the effort. One of Mazzon's favorite Italian proverbs says, "When the stomach is full, the heart is happy." If this is true, Mazzon's book is sure to leave a trail of happy hearts. --Robin Donovan

Pasta to die for!:
Deliciously mouth-watering pasta meals from traditional regional recipes, described in a no-nonsense way with beautiful illustrations. Italian food is probably my favourite, but there are some novel recipes and combinations of ingredients that I haven't come across before - and my Mother-in-law is Italian - I can't wait to try 'Rotolina di Pasta all'Emiliana'. Each region is represented, with a concise introduction on their salient features and specialties, followed by a map, and selected recipes that typify each region - but not necessarily their signature dishes - which makes a refreshing change. The presentation is good, with one page per recipe, often with a close-up photo of the finished product on the facing page and an interesting anecdote to accompany the recipe. The wide format ensures that the book stays open at that page, without having to weight it down or break the spine (something not often considered). Aimed at the American market it has quantities in US measures, but with a conversion table at the back, along with a list of addresses and websites to get utensils and ingredients from. An excellent book, Maurizio's Mama would be proud of him! *****

A gourmet's delight:
In The Il Fornaio Pasta Book: Authentic Recipes Celebrating Italy's Regional Pasta Dishes, Italian culinary expert Maurizio Mazzon (he is also a native of the Veneto region), offers a wealth of fine dining selections that would grace any menu and satisfy even the most discerning palate. An informative introduction is followed with a Pasta Glossary, as well as sections devoted to ingredients, equipment, classic pasta recipes, techniques for cooking perfect pasta, and advice on how pasta should be served. Then come a host of recipes drawn from every region of Italy. From Frenette con Pesto alla Genovese (Poasta Ribbons with Pesto, Green Beans, and Potatoes); to Canederli Tirolesi (A Trio of Spinach, Mushroom, and Ricotta-Pancetta Dumplings Served in Chicken Stock); to Crespelle alla Fiorentina (Delicate Fresh Crepes with a Spinach-Ricotta Filling); to Vermicelli alla Vongole (Thin Pasta Strands with Fresh Clams and Garlic-White Wine Sauce), The Il Fornaio Pasta Book is a gourmet's delight and a warmly recommended addition to any kitchen cookbook collection.