How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.) One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic. The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses." "Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers.

The Complete Book of Pasta and Noodles

Cookbooks, Food & Wine

Cook's Illustrated

Cooking by Ingredient

Clarkson/Potter

Featuring nearly five hundred recipes and three hundred illustrations, a comprehensive poultry cookbook introduces the best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant, accompanied by a wealth of tips on cooking equipment, techniques, and ingredients. Reprint. 10,000 first printing.

The Complete Book of Chicken: Turkey, Game Hen, Duck, Goose, Quail, Squab, and Pheasant

The Complete Book of Pasta and Noodles: A Cookbook

Book by Cook's Illustrated, Bishop, Jack, Magazine, Editors of Cook's Illustrated

How to Stir-Fry

Bishop, Jack

Magazine, Editors of Cook's Illustrated

Regional & International

Boston Common Pr

An illustrated step-by-step guide to perfect party food.

How to Make Quick Appetizers

Boston Common Press

The Best of Cook's Magazine, Volume 2

Pennington Publishing

Complete Book of Pasta

Hermes_House

Cook's Illustrated Hardbound Editions: 5 Book Sets of Cook Illustrated From 2003 to 2007. Complete in slipcase.

Cook's Illustrated Hardbound Editions: 5 Book Sets of Cook Illustrated From 2003 to 2007

America's Test Kitchen

This terrific cook book contains all six of the 2007 issues complete in their original form, plus a master recipe and article index. These publications are known for their wonderful recipes, helpful illustrations, color photographs, &amp; without advertisement.

Cook's Illustrated 2007

Cook's Illustrated 1993 - 2011 Master Index

See the best price to sell, buy, or rent books by Cook's Illustrated. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Cook's Illustrated