Long, thin, tubular, frizzy, curly, crenellated, twisty… Ever wondered about all those crazy shapes that pasta comes in? How are they manufactured, where did they originate, and why are there so many variations? All your questions will be answered by a wonderful-looking book called The Geometry of Pasta.
Published by Quirk, The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand’s stunning black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy.
And now there’s also a Geometry of Pasta tea towel, for easy reference, next time you feel like impressing a dinner guest with a casual mention of your favourite radiatori, chifferi rigati or corzetti dish.