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| On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind | 
 enlarge | Authors: Johanne Killeen, George Germon
Publisher: William Morrow Cookbooks
Category: Book
List Price: $25.95
Buy New: $12.05
You Save: $13.90 (54%)
New (34) Used (16) from $12.05
Avg. Customer Rating:  14 reviews
Sales Rank: 51606
Media: Hardcover
Number Of Items: 1
Pages: 288
Shipping Weight (lbs): 1.7
Dimensions (in): 9.4 x 8.3 x 1.2
ISBN: 0060598735
Dewey Decimal Number: 641.822
EAN: 9780060598730
ASIN: 0060598735
Publication Date: November 1, 2006
Availability: Usually ships in 1-2 business days
Condition: BARGAIN BOOK. Bargain books are new, unread books that may have a publishers mark on the edges of the pages because the publisher sells these to reduce excess inventory. 30-day guarantee. Ships in bubble mailer. Note: Standard mail can take 10-14 business days. Mail to HI and AK can take 3-6 weeks per USPS web site..
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| Editorial Reviews:
Product Description
In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried–and–true dish –– pasta. Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new and old favorites such as Pasta Shells with Spicy Sausage Red Sauce, Fusilli with Roasted Red Pepper Pesto, and Spaghetti with Tomatoes, Cinnamon, and Mint. In Cucina Simpatica, Johanne and George introduced Americans to grilled pizza. With On Top of Spaghetti they will reintroduce home cooks to the joys of pasta. Classic recipes are elevated to new heights, and innovative new dishes are sure to be returned to again and again.
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| Customer Reviews: Read 9 more reviews...
 Excellent! August 28, 2008
I've just read the two worst reviews of this book got; the lowest one has nothing to do with the actual book - amazing. The other one is upset that rabbit is included as a meat in the book. Interestingly rabbit is normal fare in many parts of the world and especially in Europe. It's normal to see it on a menu in finer restaurants as filet and more traditional meats are considered boring. If this were an authentic East Asian book it may very have contained recipes for dogs and scorpions among other animals too numerous to mention. The world is getting smaller and smaller and it's time for America to wake up and see what the rest of the world was doing hundreds of years before we were even a country. Unless you've tried rabbit (and depending how it's cooked it's really good) don't knock it till you've tried it.
That said this book is absolutely wonderful. I've tried many of the offerings and with rare exception they were all outstanding. Which are the best? I'm not going to tell you. I would love to have had this book all to myself.
Still want a suggestion? OK, I'll give in and give you one - how about Pappardelle with Rabbit on pages 143-145. It's excellent. ;-)
David Malek
 On top of spaggetti August 24, 2008
So far have tried only oen recipe and it was good but the book is very good reading and I feel I will use it many times.
 good pasta but... July 16, 2008
0 out of 6 found this review helpful
Good pasta, but the fact that they put rabbit in this cookbook is repulsive to me. They couldn't stick with chicken? Gross.
One of my favorites! November 24, 2007
5 out of 5 found this review helpful
This is such a great book! I'm a huge pasta lover, and I love trying new and interesting recipes. This book has a wide array of options. I've tried a handful already and can't wait to try more. There are lots of recipes with very few, simple ingredients, and yet the results are incredible. You can make a lot of them with things you already have in your pantry. And of course, if you want to you can go buy a few more and try something entirely different. Definitely pick up this book if you want easy and fast ideas for pasta that will taste like you're eating at a restaurant.
Time for Pasta September 19, 2007
6 out of 6 found this review helpful
This book from owners of the Al Forno Restaurant in Providence, is a must for pasta lovers. Recipes are straight forward and easy to prepare. Ingredients are listed in shadow boxes and each recipe is prefaced with anecdotes, explanations and other comments that make it seem the authors are talking to you in your kitchen. There are sections on preparing pasta with various ingredients, such as with seafood, vegetables, and various meats. This book truly does cover all you ever need to know about pasta.
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