Tipo 00: The Pasta Cookbook For People Who Love Pasta
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Chef Andreas Papadakis opened his first restaurant in Melbourne, Australia in 2014. He'd noticed that "all-day" pasta-eaters were underserved outside of fine-dining restaurants. He wanted his menu to be casual and familiar but not bound by "authenticity" or tradition and, most importantly, to be led by flavor and the use of the best possible ingredients.
His restaurant, Tipo 00 (dubbed a "modern pasta bar"), has been feeding Melbournians for over a decade and continues to evolve today.
In his book, Tipo 00: The Pasta Cookbook for Pasta Lovers, Papadakis shares over 80 recipes from the beloved restaurant using fresh and dried pastas as well as a healthy handful of "not pasta" dishes and desserts.
Yes, there's a "puttanesca", but it leans even further into savory territory using fennel seed and coriander. Fresh paccheri is infused with cocoa, deepening the flavors of seasonal mushrooms and pine nuts. "Vitello Anquillato" trades tuna for smoked eel and "Tipomisu" (finally) gets a brownie.
Guided by a love of big flavors and seasonal ingredients, Tipo 00 is its own kind of authentic. Faithful to its principles and its diners and not just the past.
Hardcover. Color photographs throughout.
