The Book of Pasta

Beautiful photos of elegantly plated pasta dishes are the highlight of this handsome volume from Academia Barilla, a cooking school in Parma, Italy, offering 150 recipes developed with Barilla brand pasta shapes in mind. A chapter on dishes for “Everyday Gatherings” offers breezy recipes including fusilli with eggplant, tomatoes, and capers; Sicilian penne with sardines; and gemelli with prosciutto and broccoli. The “Gourmet” chapter calls for “bronze-drawn” pasta shapes (a premium offering in Barilla’s product line), which “capture a greater quantity of sauce” and work well with “ingredients with a strong personality.” Other offerings include linguine with lobster and cherry tomatoes, and tortiglioni with pancetta and black truffles. Striving for the “successful interaction between shape and sauce,” the chapter on “Embracing Creativity” features farfalle with salmon and fennel; papiri, a scrolled pasta shape, with prosecco and oysters; and orecchiette with sausage and zucchini flowers. Another chapter focuses on whole grain (penne with asparagus cream) and gluten free dishes (spaghetti with citrus pesto). Brief overviews of key ingredients, such as balsamic vinegar, Parmigiano Reggiano, and olives, are interspersed throughout but don’t offer useful shopping or cooking tips, and the instructions assume a level of familiarity with advanced techniques. Still, the wide range of recipes and gorgeous packaging makes this a gift for pasta lovers. (Oct.)