Pasta: Classic and Contemporary Pasta, Risotto,Crespelle, and Polenta Recipes (at Home with The Culinary Institute of America)

Cooking is one of the few venues that allow me to express the right side of my brain.I had gotten burned out by the typical red sauces and garlic based oil sauces for pasta and was looking for something to take me in new directions. This book does it.I've also got the vegetarian cooking book from the CIA. Both books are well laid out. Magnificent photos and a lot of very creative recipes.

Well written book.The recipes are never overly complicated, and as a neighbor of the CIA Ialways enjoy a book by someone associated with this fine institution. The pictures of the half eaten dishes urge you to try and make that dish. Just brilliant.

The Pasta book from the culinary institute of america it's the classic and the basic my expectation was to see a book more for professional chefs it 's ok for amateur and who want to learn the basic

Best Pasta Chef in the world. Used to own Locust Tree in New Paltz and now a teacher at the CIA. Hands down the best meals and pasta we have ever had anywhere.Joe

just what an Italian needs.

I borrowed this book from my daughter. She might never get it back lol . Every recipe I have tried has been amazing.

It was delivered later than I expected!!!The book is very good!!!