The Geometry of Pasta
Pasta. Is there anything more ubiquitous? Found all over the world, with a multitude of variations for each dish, it is easy to forget the depth and range of possibilities of a really good pasta and sauce combination.
Pasta seems very simple at first. However, it is not all that easy to always get right. In The Geometry of Pasta chef Jacob Kenedy explores Pasta as an ingredient, showing that it is far more complex than it may at first seem to begin but that when the right type of pasta is paired with the right sauce and ingredients it can be fantastic.
This is a book that takes things back to basics in a visually stunning way, taking you through the science, history, and philosophy behind spectacular pasta dishes from all over Italy. The bold black-and-white designs by Caz Hildebrand make The Geometry of Pasta a joy to look at and it will delight food-lovers, designers and monochrome fanatics alike.
The Geometry of Pasta strips everything back and by focusing on this one single ingredient, it lets us really explore, through 100 recipes, the ongoing evolution of the taste and geometry of pasta.
Who's it by?
Written by Jacob Kenedy with illustrations by Caz Hildebrand
What size is it?
Hard back, approx. 22 x 16 x 3cm