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This is an informative book written by an american restaurant chef. Ingredients are described in US terms although quantities are given in metric and imperial units.
My reservation about the book (reason for 3 stars) is the quantity of egg yolks required for the pasta dough eg. Basic Egg Yolk Dough requires 9 egg yolks - the quantity of dough produced is approx 1 lb/454 grams, whilst the Rich Egg Yolk Dough uses 20 egg yolks for the same yield.
This seemed a little extravagant. Basic pasta is more frugal. Restaurants may have uses for lots of spare egg whites but I wonder about the domestic cook.
My recommendation for a fresh pasta cookbook for UK cooks looking for practical and more economical recipes would be: Pasta - Antonio Carluccio https://www.amazon.co.uk/gp/product/1849497966/ref=ox_sc_act_title_1?smid=A1179QB3UI4TV4&psc=1
Gino's Pasta (Gino D’Acampo) https://www.amazon.co.uk/Ginos-Pasta-Gino-DAcampo/dp/0857832115/ref=sr_1_4?s=books&ie=UTF8&qid=1534165332&sr=1-4&keywords=gino+d%27acampo+cookery+books
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto takes you through the life of pasta, from how it is made and the science behind it, to recipes and how to make certain types of pasta.
Whilst the book takes you through many aspects it doesnt always hold your hand, i personally like this as cooking is subjective; as stated at the start of the book (paraphrasing) all cooking environments are different and what is cooked in one kitchen will be vastly different to another.
The book helps to give you insight to different meals and flavours that can be accomplished by trying something a little different and not sticking to your standard carbonara or spaghetti bolognese, it should be used as a knowledge base for any budding amateur chef who wishes to improve their skills in pasta making
We already did some recipe from that book and they turned amazing. Everything is well explained and it is far more then a recipe book. Explanation about wheat, flour, hydratation and so on make it a useful resource for any one that what to go into pasta making or refine his/her skill set.
As a classically trained chef, this book really appealed to me for its creative variations on several types of pasta. Beautiful photos and genius flavour combinations. Ingredients are accessible and recipes are achievable, even for competent home cooks. Different than your typical Italian pasta cook book and exactly what I was looking for. Would make for very impressive dinner party features. Definitely an MVP in my cookbook collection.