Pasta for All Seasons Cookbook Review

Pasta for All Seasons Cookbook Review

Title: Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest
Author: Michela Tartaglia
Published: April 25, 2023, Sasquatch Books
No. of Pages: 176
Cover Price: $22.99 Hardcover, $9.95 Kindle

Pasta lovers will welcome Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest, by writer and restaurateur, Michela Tartaglia (she founded a restaurant located in Pike’s Place in
Seattle). Her expertise is showcased in this excellent cookbook which is full of fabulous recipes that the almost everyone will actually want to cook and eat.

The first chapter includes a primer on cooking pasta the correct way, and an illustrated guide to different shapes of pasta. There is also a recipe for egg pasta and instructions for rolling it out.

The cookbook is divided into seasons: Spring, Summer, Fall, and Winter. Featured are beautiful, professional photographs of the mouthwatering dishes, as well as colorful illustrations. The recipes are unique – no ubiquitous spaghetti and meatballs or lasagna al forno – and will spark imaginations. These are not pedestrian pasta dishes, rather, something to make and celebrate with. The recipes are written in the traditional manner with notes, comments, or vignettes at the top, a list of ingredients on the side, and step-by-step instructions following. None of the recipes are especially difficult, but some take time (and are worth it). Some also call for special ingredients that may be a bit harder to find than what is stocked in regular grocery stores.

All told, this cookbook is a pasta lover’s dream filled with innovative delicious ways to prepare all different shapes of pasta.

Special thanks to NetGalley for supplying a review copy of this book.

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.