OP: Pasta Fresca (hardcover)
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William Morrow and Company, Inc., New York, 1988. Hardcover. Very Good.
Two smart and reliable cooks and writers joined forces in the 1980s to give us some of our most enduring and favored cookbooks on Italian cuisine. Viana La Place, who lived and worked in Italy for many years, and Evan Kleiman, chef/owner of the former Los Angeles restaurant Angeli, offer food that “places few demands on the cook or the eater, except to succumb to the pleasures of the table.”
Pasta Fresca (1988), the second book of trio, takes the same principles of uncomplicated food and applies it to pasta dishes. Just a handful of ingredients and fresh or dried pasta come together, not as separate entities—sauce and pasta—but as one body, harmonious in flavor and texture, a masterclass on the comforts and pleasures of unfussy food made with high quality ingredients.
Very Good in a lightly shelfworn jacket.
