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Book Review: The Geometry of Pasta

Book Review: The Geometry of Pasta

I got this book as a Christmas gift from my brother in law and it was one of the best gifts I got this year! It is a treasure trove of interesting foodie information and beautiful design. And one of the ramifications of growing up as the daughter of a writer and all-around creative is that any book I would even consider picking up must be beautiful in both content and aesthetics.

This book is just that.

The perfect shape + the perfect sauce = the geometry of pasta
The perfect shape + the perfect sauce = the geometry of pasta

 

 

 

 

 

 

 

 

 

 

 

Written by Caz Hildebrand and Jacob Kenedy & published by Boxtree in 2010, I couldn’t help but wonder where has this book been for the past six years??  The Geometry of Pasta has the visually aesthetic appearance of a monochromatic cover that evokes a great expectancy of beautiful and simple content… and it does not disappoint!

The book hits all the basics that you’d expect in a food book – recipes for pasta dough, sauce recipes, and how much salt to add to boiling water. Hildebrand and Kenedy then proceed to take the reader on an exploration of various pasta forms, where they originated from, how to make the pasta, and accompanying sauces that not only dress the pasta suitably, but make the dish exceptional. The information is punctuated beautifully with simple, yet beautiful black and white graphic illustrations with just the right amount of detail and simplification of form.

The Geometry of Pasta is the perfect fusion of functionality and the art of both food and design.

 

All that is left to do is make some pasta…!

 


**I have not been asked to review this book. All opinions are my own.