Pasta: Every Way for Every Day shows what a versatile, as well as healthy, food pasta really is. Written by Eric Treuille, director of the Books for Cooks cooking school in Notting Hill, and Anna del Conte, author of 12 books on Italian cooking, it explains the various types of pasta, how to make them and how to cook them. The level of cooking is described for each recipe and there is plenty to choose from "quick cook", "no cook" and "slow cook" recipes.

Throughout, the authors give their own hints and tips, from the proper way to boil pasta (never fling it in a pan with some water and a pinch of salt) to freezing tomato puree (easy when you know how). There are suggestions for fast and simple sauces, pasta that children love and pasta to impress friends, as well as recipes to use when cooking for large numbers and dishes that can be cooked in advance.

The recipes are easy to follow with the methods of preparation in the same order as the list of ingredients. This is a book that is suitable for hopeless cooks as well as the clever ones. If you follow the recipes, it is unlikely you will go wrong. --Judith Spelman

2008-04-23 Amazing

I've had this book for 5 years now and the major impact it's had on my life is the avoidance of many Italian restaurants because I've realised from this book how easy it is to make great pasta easily. The instructions are well thought through and easy to follow. The ingrediants are the kind you'll find in most kitchens.

The thing that has really impressed me is the pasta's for occassions section. As the book has a huge mix of pasta's for different occassions this section groups them into the occassions e.g. Pasta Solo, Pasta for Children, Pasta to Impress (and I have impressed ;-) )

This is a fantastic book. The only down side now is that I expect all recipe books to offer the same standard of instruction and the same number of impressive recipes.

Now I'm off to open an Italian Restraurant that serves top notch pasta...always