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The Geometry of Pasta

© Quirk Books

F&W features intern Chelsea Morse fuels her pasta obsession with a great new cookbook. Here, her review:

The Geometry of Pasta, recently released from Quirk Books, successfully walks the line between functional cookbook and coffee-table eye candy. While so many glossy, oversized contemporary cookbooks are too beautiful to bring near a stove, graphic designer Caz Hildebrand and chef Jacob Kenedy’s book would be equally at home on a marinara-splattered countertop as in a stylish living room. The novel-sized hardback is printed on matte paper, illustrated with dramatic Art Deco–style illustrations of more than 100 pasta shapes, from agnolotti to ziti. Accompanying each entry is a short history and description of the shape and a handful of recipes best suited to that particular pasta. The sleek black and white images have the mesmerizing quality of Escher prints, and the recipes—not just Italian, but Greek, Hungarian, American and more—are equally inviting. Hard-to-find shapes, like pansotti (a triangular pasta with a round center cut, giving it the name “big bellies”), come with instructions on how to make the pasta at home.