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The Geometry of Pasta Hardcover – August 17, 2010

by Caz Hildebrand (Author), Jacob Kenedy (Author)

4.5 318 ratings

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The Italians have a secret. Over the centuries, they have pioneered more than 300 shapes of pasta, each with a history, a story to tell, and an affinity for particular foods. These shapes have evolved alongside the flavors of local ingredients, and the perfect combination can turn an ordinary dish into something sublime. The Geometry of Pasta pairs more than one hundred authentic recipes from critically acclaimed chef Jacob Kenedy with award-winning designer Caz Hildebrand's stunning black-and-white designs to reveal the science, history, and philosophy behind spectacular pasta dishes from all over Italy.

Packaged in a crisply designed black-and-white hardcover (complete with a dust jacket that unfolds into a poster of pasta shapes and patterns), The Geometry of Pasta is a one-of-a-kind cookbook unlike anything you've ever seen!

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Editorial Reviews

From Publishers Weekly

Starred Review. One would think that a minimalist cookbook devoid of photography wouldn't be worthy of coffee table status, but the illustrations adorning this volume prove otherwise. Conceived by award-winning graphic designer Hildebrand, who has designed cookbooks for Nigella Lawson and others, the diversity of pasta morphology, from Agnolotti to Ziti, is revealed through historical anecdotes, recipes, and an eye-catching b&w aesthetic. The book starts with the basics, demystified: salt, fat, cooking, and quantity. Kenedy then covers dry vs. fresh, and provides recipes for several pastas and for three authentic sauces that form the foundation for many of the sauces in the book. From the obscure story of Strozzapreti ("priest stranglers") to the humorous warming red pepper and whiskey sauce for Radiatore pasta, or "radiators," one learns how shapes are created to maximize surface area and sauce delivery. The ingredients needed for over 200 sauce preparations run the gamut from obscure (Lumace alla Lumache, or Snails with Snails) to the near pedestrian, like Frankfurters and Fontina, a recommended pairing with the wheel shaped Rotelline, "a complex, arguably uninspired shape that was only possible with the advancement of the pasta industries mechanization," an advancement that was apparently "much lauded by the Fascists." An instant classic. Illus.

Review

“Stylish, greed-inducing, knowledgeable, and witty; an instant classic.”—Nigella Lawson

“Really delicious, authentic pasta recipes”—Jamie Oliver

“Walks the line between functional cookbook and coffee-table eye candy.”—Food & Wine

“An instant classic.”—Publishers Weekly, starred review

“The Geometry of Pasta is like no other cookbook you’ve ever seen. Mangia, mangia!”—Christian Science Monitor

About the Author

Caz Hildebrand is an award-winning graphic designer who has produced cookbooks for Nigella Lawson, Moro, and other acclaimed chefs.

Chef Jacob Kenedy is the co-owner of Bocca di Lupo, which was recently voted London's best restaurant by both Time Out magazine and the Evening Standard. Both authors live in England.

Excerpt. © Reprinted by permission. All rights reserved.

TABLE OF CONTENTS

Introduction
Important Notes
Basics
Pastas A-Z
     Agnolotti
   Agnolotti Dal Plin
     Alfabeto
     Anelletti
     Bigoli
     Bucatini
     Busiati
     Campanelle/Gigli
     Canederli
     Cannelloni
     Capelli D’Angelo
     Cappelletti
     Carmelle
     Casarecce
     Cavatappi
     Cavatelli
     Chifferi Rigati
     Conchiglie Rigate
     Conchiglie Rigate
     Corzetti
     Cuscusso
     Dischi Volanti
     Ditali and Ditalini
     Farfalle
     Fazzoletti
     Fettuccine
     Fregola
     Fusilli
     Fusilli Bucati Lunghi E Corti
     Garganelli
     Gemelli
     Gnocchi
     Gnocchi Shells
     Gnudi and Malfatti
     Gomiti
     Gramigne
     Lasagne
     Lasagne Ricce
     Linguine, Bavette, and Trenette
     Lumache
     Maccheroncini
     Maccheroni Alla Chitarra
     Maccheroni Inferrati
     Malloreddus
     Maltagliati
     Manicotti
     Orecchiette
     Orzo/Riso
     Paccheri
     Pansotti
     Pappardelle
     Passatelli
     Pasta Mista
     Penne
     Pici
     Pizzoccheri
     Quadretti and Quadrettini
   Radiatori
     Ravioli
     Reginette and Mafldine
     Rigatoni
     Ruote and Rotelline
     Sedanini
     Spaccatelle
     Spaghetti
     Spaghettini
     Stelline and Stellette
     Strozzapreti
     Tagliatelle
     Tagliolini and Tajarin
     Torchio
     Tortelli/Cappellacci
     Tortellini
     Tortelloni
     Tortiglioni
     Trofie
     Vermicellini
     Ziti/Candele
Acknowledgments
Index of Sauces

Publisher ‏ : ‎ Quirk Books; First Edition (August 17, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 1594744955
ISBN-13 ‏ : ‎ 978-1594744952
Item Weight ‏ : ‎ 1.65 pounds
Dimensions ‏ : ‎ 6.75 x 1.5 x 9 inches

Best Sellers Rank: #711,822 in Books (See Top 100 in Books)
- #254 in Pasta & Noodle Cooking
- #551 in Illustration and Graphic Design
- #746 in Italian Cooking, Food & Wine

Customer Reviews:
4.5 318 ratings

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318 global ratings

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Average Suburban Dad

If you say you love pasta and you don't own this book, you're lying

Reviewed in the United States on February 6, 2011

Verified Purchase

This is a good history book and a GREAT cookbook. The premise is simple: the authors artistically cover a great variety of pasta shapes (in alphabetical order for easily finding the one you want) and give a short history of each shape and the region of Italy it comes from.

More importantly, for the shapes that can easily be handmade, there are instructions on how to do so as well as at least one sauce or other plate including the pasta. The authors give suggestions for which sauces pair with which shapes and vice versa, allowing you to experiment with your favorite pasta shape or sauce type as you prefer.

I've had experience making fresh pasta before, so I found the recipes easy to follow (and delicious!). If you've never made pasta before, you'll want to experiment with the more basic recipes first before tackling some of the complex recipes.

Overall this book is a must have if you love pasta. There are a ton of recipes from all over Italy, spanning from soups and broths to lasagne and other main courses.

As an added bonus, the book looks outstanding and can function as a coffee table piece when you're not using it to whip up a nice meal.

2 people found this helpful

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Indi

Really neat

Reviewed in the United States on January 5, 2011

Verified Purchase

I bought this as a christmas gift for my boyfriend, and it was really well received! We had already made one recipe from it that we saw featured on another website - a creamy green bean/cinnamon dish with gemelli pasta. Since then we have made one other recipe and earmarked several more.

I love that the authors not only give recipes for each pasta shape, they also tell you how to make the pasta itself. My only complaint about this book is that the illustrations are hard to see for some of the more complex shapes, so we found ourselves googling their names to see how they actually looked.

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ReInvent

Problematic with good recipes

Reviewed in the United States on February 19, 2015

Verified Purchase

So, this is a difficult cookbook. I really like the way the text is written (chatty, relaxed, friendly). I like the graphics. I like the recipes, but the cookbooks major flaws are that it has no index by ingredient nor comprehensive list of recipe by pasta shape. Some of the negative reviews are because there is no ingredient index. If the name of the sauce includes the ingredient as the first word in the title, you are all a go, but if it is the second word, no go on the index. I have fennel, I love fennel, Italians love fennel. I am sure there are half a dozen recipes with fennel, but finding them is a little challenging. The explanation is right in the introduction. The author's friend, a graphic artist, came to him and said "lets do a cookbook with my art". So this is the first cookbook for both I think. Good recipes, but no ingredient index. Other negative reviews are because of the graphics. I have seen most of these shapes before, so I find the graphical representation intriguing. And there were a few negative reviews are because of the organization. The book is organized on the concept that the pasta shape guides the sauce selection. So the book is organized alphabetically by pasta shape and the sauces that work well with them. But then a sauce works well with many shapes, that is noted on each recipe, but again locating that recipe is by luck alone. So, to make this a really good cookbook, just put in two indexes at the end - 1) ingredient index, 2) shape index - every recipe in the book that goes with Spaghetti, not just the three in the spaghetti section. But overall I like the book.

2 people found this helpful

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Daniel Escobar

Fantastic book!

Reviewed in the United States on November 18, 2023

Verified Purchase

A great gift for any pasta lovers and chefs you might know

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DAVID M.

Beautiful design

Reviewed in the United States on December 30, 2021

Verified Purchase

love the graphic design and well-written content, informative and fun to read

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SandySTC

beautiful and useful

Reviewed in the United States on March 12, 2011

Verified Purchase

I find this to be one of the most beautiful food related books that I own or have seen. As a few have noted, this is not for beginners or those who need photographs. Personally, I had no trouble with the lovely black & white pasta renderings. The pasta descriptions are spot on. The recipes are delicious and easy to follow.

2 people found this helpful

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Elizabeth Visco

"Pasta, The Geometry of" (Cookbook but not exactly )

Reviewed in the United States on May 14, 2021

Verified Purchase

The Geo. for design on shapes of pastas to work in recipes sauces for uses or looks in dished plates ! [ Artist in work in artectectures is an architectural professional for professional drafting ability.] He illustrates designs of pastas; ( with semolina -durum flours-(00) ), to make in styles for professional chefs recipes or gourmet hobbies.

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Heather Oberg

Cool concept...Lacking ease of use

Reviewed in the United States on January 10, 2014

Verified Purchase

This cookbook could be great but it's not put together very well. Let's say you want to make a sauce, good luck just browsing for sauce recipes. They are all with each pasta shape. I get it. It's what sauce goes with what pasta but not everyone is that big of a sitckler.

One person found this helpful

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doug hone

Past Is Important To Know

Reviewed in Canada on December 31, 2023

Verified Purchase

I liked that this book isn't just another cook book, The Geometry of Pasta embraces you. Cook, learn, enjoy. Ca-noodle with your fusilli.

Julio

A geometria do sabor!!!!

Reviewed in Brazil on October 16, 2018

Verified Purchase

The Geometry of Pasta propõe a melhor equação entre molhos e os formatos das massas!!! O design da edição é tão fantástico, quanto as receitas!!!!

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Alessandro

Genial!

Reviewed in Mexico on June 10, 2018

Verified Purchase

Es un libro muy completo, su diseño es excepcional y las recetas a pesar de que no están escritas por un chef italiano, cumplen con las típicas tradiciones italianas.

One person found this helpful

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guido

un vero cult per l'opspitalità!

Reviewed in Italy on March 24, 2017

Verified Purchase

Per chi ha il piacere di offrire qualche consiglio culinario agli ospiti / amici stranieri, questo libro rapppresenta un vero must!

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Douglas Brodoff

pasta!

Reviewed in France on September 20, 2015

Verified Purchase

One of the most beautifully designed books I have ever seen. Stark graphics. If only I had a kitchen equipped to try the recipes!

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