Encyclopedia of Pasta: Volume 26

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Product Details
$26.95  $25.06
University of California Press
Publish Date
5.9 X 8.9 X 1.1 inches | 1.1 pounds

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About the Author
Oretta Zanini De Vita is a leading Italian food critic and author of several books on Italian cuisine including The Food of Rome and Lazio: History, Folklore, and Recipes and Il cibo e il suo mondo nella campagna romana. Maureen B. Fant is a writer and translator and the coauthor of The Dictionary of Italian Cuisine.
"Through hundreds of descriptions of pasta styles, with explanations of their origins and of how they're made, the book places pasta in its social and historical context."--The New York Times
"One of the most delightfully nerdy books around. . . .[with] more than 350 pages of everything you could possibly want to know about pasta history, geography, literature and, yes, cooking -- without a single recipe."--Los Angeles Times
"The world of pasta is bewilderingly huge, so we're thrilled with this new, authoritative work, by one of Italy's leading food scholars. Whether it's menietti (tiny pasta akin to couscous) or marubini (a ravioli specific to the city of Cremona), the illustrated entries include ample historical, culinary, and etymological information."--Saveur
"This wonderful resource is destined to become the definitive book on pasta. " Starred Review--Library Journal
"This book won't teach you how to make pasta. But it will make you want to master the craft. This 372-page masterpiece, written by the Italian Zanini da Vita and translated by Maureen Fant, deservedly won the James Beard Award. . . .a dense, fascinating encyclopedia of what seems like every shape of pasta made in Italy."--Hunter Angler Gardener Cook
"We needed this book. . . . answers all the questions about pasta. . . . and many more you never thought to ask."--Gambero Rosso
"A feast for everyone who loves pasta in all its wondrous variety."--Culinary Historians of Boston