Product Description

This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.

Product Details

• Amazon Sales Rank: #49918 in Books
• Published on: 1995-04-18
• Released on: 1995-04-18
• Original language: English
• Number of items: 1
• Binding: Paperback
• 224 pages

From the Inside Flap
This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.

Customer Reviews

It's just not the real thing
Beautiful book, great recipes...except for one: the pizza dough recipe is nothing like what they use at the Chez Panisse Cafe. After several frustrating attempts to try and duplicate the pizzas that I have eaten so many times, I called the restaurant, and they admitted that the recipe in the book was not the real McCoy. Without it, what's the point? Side note: there is a pizza dough recipe in Rogers and Gray's The Cafe Cookbook that is much closer to the original...

This book was my permission to experiment
This book, originally published in 1984 was a major influence on the way I cook. It not only gave me the knowledge to try new and fresher ingredients, but it's writing enabled me to visualize that I could really improvise in the kitchen. Every recipie I have made from this book has been fabulous, and the roasted new potatoes with pesto are the absolute bomb. For the recipies, and the creativeness that Alice Waters encourages, no serious cook should be without this book.

Some delicious recipes you can make simpler on your own
I have been using the cookbook for about 6 or 7 years now. It is by far the most used cookbook on my rather stocked cookbook shelf. There are so many things to love about this book, especially the way it is divided by seasons so you can easily choose a recipe made with ingredients that are in season, which, of course, is what has made Alice Waters a legend. Since I don't have hours to spend in the kitchen, I do not make my own pasta as the recipes suggest. That cuts down significantly on the time involved, and, although I imagine that well-made fresh pasta is a delight, I have found every dish I've tried utterly delicious -- not lacking in flavor, texture, or excitement despite the use of your ordinary dried pasta. I absolutely love the linguini with cherry tomato vinagrette, and during tomato season we eat this almost every week. It's easy and delicious, and you can make most of it ahead of time, just cooking the pasta at the last minute and tossing it all together. The only drawback is that some of the recipes are just way too involved for your average person, but for a cookbook inspired by such a legendary restaurant and chef, there are many recipes that are simple enough for just about anybody to make.