- Tapa dura: 208 páginas
- Editor: Thames & Hudson Ltd; Edición: Ill (12 de septiembre de 2011)
- Idioma: Inglés
- ISBN-10: 0500515808
- ISBN-13: 978-0500515808
- Valoración media de los clientes: 5.0 de un máximo de 5 estrellas Ver todas las opiniones (1 opinión de cliente)
- Clasificación en los más vendidos de Amazon: nº40.573 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
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Las opiniones de cliente más útiles
Por Gail Cooke
Formato:Tapa dura
Best to admit bias up front: Pasta is one of my favorite dishes. For me, it's not only tasty, but totally satisfying and can be served in a myriad of ways. Now, while I thought I had a number of pasta recipes I had no idea how many different pastas there were. My cravings for that hunger busting "mixture of durum wheat flour and water" will be fulfilled for a very long time.
Principal of IJP Architects in London and a leading specialist in complex surfaces author Legendre celebrates the multitude of wonderful shapes in which pasta is found. From acini de pepe (the smallest member of the tiny pasta family, perfect for consommes) to ziti (a tubular hollow pasta often served on special occasions) each pasta is given its due. Over ninety forms of pasta are featured in remarkable phonographs that clearly reveal shapes and surfaces.
Each form is accompanied by a brief text outlining the special qualities of that pasta as well as a note on cooking it. For instance, with Linguine we find that it has a "straight longitudinal profile, solid cross section, smooth surface and edges." We read that it is the thinnest member of its particular family, and is best accompanied by "fresh tomato, herbs, a drop of olive oil, garlic, anchovies and hot peppers." A mouth-watering suggestion! It is also properly served with shellfish sauces or flavored white sauces.
In addition each pasta receives a mathematical formula describing its shape and revelatory drawings. Nothing is overlooked in this paean to an extraordinary everyday food.
I find my pasta at Manicaretti [...], Italian food importers. They offer every kind of pasta imaginable as well as superb pasta sauces.
Enjoy!
- Gail Cooke
Principal of IJP Architects in London and a leading specialist in complex surfaces author Legendre celebrates the multitude of wonderful shapes in which pasta is found. From acini de pepe (the smallest member of the tiny pasta family, perfect for consommes) to ziti (a tubular hollow pasta often served on special occasions) each pasta is given its due. Over ninety forms of pasta are featured in remarkable phonographs that clearly reveal shapes and surfaces.
Each form is accompanied by a brief text outlining the special qualities of that pasta as well as a note on cooking it. For instance, with Linguine we find that it has a "straight longitudinal profile, solid cross section, smooth surface and edges." We read that it is the thinnest member of its particular family, and is best accompanied by "fresh tomato, herbs, a drop of olive oil, garlic, anchovies and hot peppers." A mouth-watering suggestion! It is also properly served with shellfish sauces or flavored white sauces.
In addition each pasta receives a mathematical formula describing its shape and revelatory drawings. Nothing is overlooked in this paean to an extraordinary everyday food.
I find my pasta at Manicaretti [...], Italian food importers. They offer every kind of pasta imaginable as well as superb pasta sauces.
Enjoy!
- Gail Cooke
Opiniones de clientes más útiles en Amazon.com (beta)
Amazon.com:
4.0 de un máximo de 5 estrellas
12 opiniones
8 de 9 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas
Hits the sweet spot
27 de enero de 2012
Por Jennifer Kepesh
- Publicado en Amazon.com
Formato:Tapa dura|Compra verificada por Amazon
I bought this book for my Montessori students (grades 4-6), but it is definitely just on loan to the class. The fun for students, besides poring over the pasta pictures, is trying to graph the second and third faces that are given by a formula (one face is always shown). It's a bonus to have the pasta taxonomy laid out at the front, and the fold-out chart relating the method of creation for each of the various shapes at the back. Lots of oohing going on in class. I'm looking forward to browsing from a cook's perspective as well!
7 de 8 personas piensan que la opinión es útil
2.0 de un máximo de 5 estrellas
Meaningless
29 de mayo de 2012
Por Lorenzo Colloreta
- Publicado en Amazon.com
Formato:Tapa dura
I'm Italian and into pasta industry. It could be the reason I really expected more from this book.
Actually, this is just a meaningless bunch of information with a very disappointing execution. The idea sounded nice, to represent pasta with mathematical formulas, and the initial "pasta taxonomy" tree is a good starting point. What comes next is a total waste of trees: wrong pasta names (pasta shapes are much, much more than what is represented here, and authors really don't realize names also change a lot), meaningless maths which is done only to WOW a non expert but it's only a bunch of xyz equations so long that any shape can be actually drawn in this way, there is no real interesting maths inside, and - most important to me - totally wrong and disappointing photography. Pasta is not easy to photograph, I know by personal experience, but some of the images are really worse than any schoolboy could get by playing with the camera one hour. Postprocessing is totally not professional, result is a bunch of washed out photos.
Sorry to say this, but this is a pointless book originating from a quite good idea,
Conclusion: save a tree.
Actually, this is just a meaningless bunch of information with a very disappointing execution. The idea sounded nice, to represent pasta with mathematical formulas, and the initial "pasta taxonomy" tree is a good starting point. What comes next is a total waste of trees: wrong pasta names (pasta shapes are much, much more than what is represented here, and authors really don't realize names also change a lot), meaningless maths which is done only to WOW a non expert but it's only a bunch of xyz equations so long that any shape can be actually drawn in this way, there is no real interesting maths inside, and - most important to me - totally wrong and disappointing photography. Pasta is not easy to photograph, I know by personal experience, but some of the images are really worse than any schoolboy could get by playing with the camera one hour. Postprocessing is totally not professional, result is a bunch of washed out photos.
Sorry to say this, but this is a pointless book originating from a quite good idea,
Conclusion: save a tree.
17 de 22 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas
NEVER SAY BASTA TO PASTA!
31 de octubre de 2011
Por Gail Cooke
- Publicado en Amazon.com
Formato:Tapa dura
Best to admit bias up front: Pasta is one of my favorite dishes. For me, it's not only tasty, but totally satisfying and can be served in a myriad of ways. Now, while I thought I had a number of pasta recipes I had no idea how many different pastas there were. My cravings for that hunger busting "mixture of durum wheat flour and water" will be fulfilled for a very long time.
Principal of IJP Architects in London and a leading specialist in complex surfaces author Legendre celebrates the multitude of wonderful shapes in which pasta is found. From acini de pepe (the smallest member of the tiny pasta family, perfect for consommes) to ziti (a tubular hollow pasta often served on special occasions) each pasta is given its due. Over ninety forms of pasta are featured in remarkable phonographs that clearly reveal shapes and surfaces.
Each form is accompanied by a brief text outlining the special qualities of that pasta as well as a note on cooking it. For instance, with Linguine we find that it has a "straight longitudinal profile, solid cross section, smooth surface and edges." We read that it is the thinnest member of its particular family, and is best accompanied by "fresh tomato, herbs, a drop of olive oil, garlic, anchovies and hot peppers." A mouth-watering suggestion! It is also properly served with shellfish sauces or flavored white sauces.
In addition each pasta receives a mathematical formula describing its shape and revelatory drawings. Nothing is overlooked in this paean to an extraordinary everyday food.
I find my pasta at Manicaretti (...), Italian food importers. They offer every kind of pasta imaginable as well as superb pasta sauces.
Enjoy!
- Gail Cooke
Principal of IJP Architects in London and a leading specialist in complex surfaces author Legendre celebrates the multitude of wonderful shapes in which pasta is found. From acini de pepe (the smallest member of the tiny pasta family, perfect for consommes) to ziti (a tubular hollow pasta often served on special occasions) each pasta is given its due. Over ninety forms of pasta are featured in remarkable phonographs that clearly reveal shapes and surfaces.
Each form is accompanied by a brief text outlining the special qualities of that pasta as well as a note on cooking it. For instance, with Linguine we find that it has a "straight longitudinal profile, solid cross section, smooth surface and edges." We read that it is the thinnest member of its particular family, and is best accompanied by "fresh tomato, herbs, a drop of olive oil, garlic, anchovies and hot peppers." A mouth-watering suggestion! It is also properly served with shellfish sauces or flavored white sauces.
In addition each pasta receives a mathematical formula describing its shape and revelatory drawings. Nothing is overlooked in this paean to an extraordinary everyday food.
I find my pasta at Manicaretti (...), Italian food importers. They offer every kind of pasta imaginable as well as superb pasta sauces.
Enjoy!
- Gail Cooke
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4.0 de un máximo de 5 estrellas
