100 Pasta Recipes (My Kitchen Table)

Best single Carluccio cookbook at an affordable price that you should keep in your kitchen and use often. Contains many pasta recipes from his other books, all in one small paperback volume. Has all the classics and then some, authentic Italian. The book is from England, so understand some of the ingredient names might use the British English terms, rather than American English. Nothing to stop you from buying of course. Here is all you need to know....Arugula/Rocket, Zucchini/Courgette, Eggplant/Aubergine.... Enjoy.

This was an amazing first pasta book. It contained lots of great recipes and pictures. I could see my self attempting/making ninety percent of the stuff in this book. I will eventually try fresh pasta. I would probably need to see a couple of videos first.

the book is small in size but the pictures and everything else are correct

Wonderful recipes. We have tried a number of them and they are a great success. Of course, we needed to get out the dictionary and translate some of the British names for vegetables as we name them differently in North America (Zucchini/Courgettes for example).I highly recommend it.

I liked the book very much and also enjoyed the youtube videos where Antonio is live and presents his recipes. He is a force of nature.

I must admit, i have a HUGE crush on Antonio after watching the Two Greedy Italians TV show. This book has amazing recipes. Beautiful flavours and easy to follow instructions. I have already made many of the recipes and they are DIVINE!

as usual i love his recipes. I make many of them. Easy to follow.

Nice book with great chef and recipes.Sad he left our world. RIP.

Pros: I have tried only 5 recipes from this book so far and 2 of them are now among my favourites that I've committed to memoryCons: I sometimes wonder if the recipes were written by someone who'd watched videos of them being cooked and didn't really know what they were doing. For example, the recipe for Penne Rigate with Sausage tells you to start with 75g butter and the broken-up sausage meat in the pan and to fry until well browned then add 150ml wine and the rosemary and spices and cook gently. First time I tried it it was very lacklustre for such a fatty recipe. Second time I tried raising the heat till it browned the butter and both meat juice and butter started to brown and stick to the pan. The wine then *deglazes* the pan and puts all that taste back into the sauce. And it tastes fantastic. The recipe doesn't attempt to explain the browning and deglazing, it's just saying what order to use the ingredients in. Browned butter is like making toast... easy when you know how but you have to watch it for perfect timing before it burns and the recipe doesn't give any guidance.The broccoli and bacon on the other hand was an instant triumph on my first attempt and the write-up was ok. Another recipe for peas in broth was a disaster and having tried it I have no idea how the recipe could produce something attractive like in the photo. Maybe a bad write-up.Incidentally that sausage recipe was a hit but it's so fatty.. the wine boils off and you are left with a spiced lard pasta sauce that tastes fantastic but it's the nutritional equivalent of a burger. For a less fatty version that keeps the taste, spoon off the excess clarified butter and sausage fat before deglazing and adding the spices, then throw in some cherry tomatoes and squish a few to replace the lost liquid. That's been a real hit in my family

There is ONE recipe for actually making pasta dough but no clues as to how to roll it, shape it, form the various tortellini, ravioli etc.. The 'recipes' are just simple ingredients to add to shop bought pasta which "you can buy from any good Italian deli". I don't think buy pasta, add butter, lemon and parsley is a recipe. This book is simply insulting.

This is a lovely little book by the master of pasta. It’s a gift for someone who likes to make their own pasta and having looked through it there are some really nice recipes that don’t look too tricky. There are basic pasta recipes at the beginning and then full dishes throughout. I like the fact that the recipes don’t have too many ingredients so not too expensive to try. The book is approximately A5 sized and full of lovely pictures I’m really pleased with this book and I’m sure it will be well received.

The meals included in this book have a lot of seafood related dishes, so if you like seafood i’d definitely recommend. I’m not the biggest fan of seafood and the book is quite small but all the meals look amazing and anything i’ve made from it has been delicious

This is a great recipe book but then Antonio Carluccio books all are. He doesn't over complicate food and it allows you to taste it rather than drown it in too many different flavours. I have a few of his books and they are my 'go to' I use this one at least twice a week if not more.