My Kitchen Table: 100 Pasta Recipes: 15 (My Kitchen, 15) Paperback – Illustrated, 6 Jan. 2011

An excellent 'little' book, both for variety and accessibility of recipes/ingredients/prep time and for price! I collect cookery books and have many Italian/pasta books from the 70s and 80s - so not everything in here is 'new' to me (or indeed 'new'), BUT for someone wishing to acquaint themselves with or expand their repertoire of delicious, no-nonsense 'classic' and regional dishes including or based around pasta (soups, salads, mains, etc), this handy book would be very hard to beat. (All the My Kitchen Table books seem very good - I have several, including Ken Hom's. They are obviously not as big and 'glossy' as the larger, hardback or coffe-table cookery books, but they pack a lot of info and pictures into a small space and every recipe is very workable.) I have Carluccio's latest 'Pasta' book, which is very good and well-illustrated, but amazingly this little gem holds its own alongside it! Very good, buy one and enjoy!

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Perhaps not the best review as we haven't tried the recipes, but I think this is a great buy. After a short section on how to make various types of fresh pasta, the book is full of loads of amazing looking recipes. It's pretty small so not going to take up much space. Perhaps only thing detracting from it is that I don't think it'll stay sat open while cooking, so you'll need to keep flicking back to the recipe if you need to follow it exactly.

Great little book and some beautiful dishes to cook

Pros: I have tried only 5 recipes from this book so far and 2 of them are now among my favourites that I've committed to memoryCons: I sometimes wonder if the recipes were written by someone who'd watched videos of them being cooked and didn't really know what they were doing. For example, the recipe for Penne Rigate with Sausage tells you to start with 75g butter and the broken-up sausage meat in the pan and to fry until well browned then add 150ml wine and the rosemary and spices and cook gently. First time I tried it it was very lacklustre for such a fatty recipe. Second time I tried raising the heat till it browned the butter and both meat juice and butter started to brown and stick to the pan. The wine then *deglazes* the pan and puts all that taste back into the sauce. And it tastes fantastic. The recipe doesn't attempt to explain the browning and deglazing, it's just saying what order to use the ingredients in. Browned butter is like making toast... easy when you know how but you have to watch it for perfect timing before it burns and the recipe doesn't give any guidance.The broccoli and bacon on the other hand was an instant triumph on my first attempt and the write-up was ok. Another recipe for peas in broth was a disaster and having tried it I have no idea how the recipe could produce something attractive like in the photo. Maybe a bad write-up.Incidentally that sausage recipe was a hit but it's so fatty.. the wine boils off and you are left with a spiced lard pasta sauce that tastes fantastic but it's the nutritional equivalent of a burger. For a less fatty version that keeps the taste, spoon off the excess clarified butter and sausage fat before deglazing and adding the spices, then throw in some cherry tomatoes and squish a few to replace the lost liquid. That's been a real hit in my family

Very clear format, easy to follow. Such a good variety of new things to try.

I love food, I love cooking. I never rated any books I bought on Amazon yet. I find this book that recipes are very tasty for such small amount of time of preparation, and very often ingredients are also quite cheap. I have this book for about 2 weeks, and I made pasta for dinner about 7 times....There are some recipes there which I know I will never approach cook, as ingredients or combination don't appeal to me, but I'm already grateful for at least 4 recipes which I will keep close to my heart, and they are in list of my favorites already :)The only suggestion is that proportion of made sauce to dry pasta to my liking is not very good, I always like my pastas drowning in sauce, for this reason If I'm cooking for 2.....I use amount of sauce for 4 but, halving the amount of dry pasta....

This is a lovely little book by the master of pasta. It’s a gift for someone who likes to make their own pasta and having looked through it there are some really nice recipes that don’t look too tricky. There are basic pasta recipes at the beginning and then full dishes throughout. I like the fact that the recipes don’t have too many ingredients so not too expensive to try. The book is approximately A5 sized and full of lovely pictures I’m really pleased with this book and I’m sure it will be well received.