New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to mast the art of pasta cooking.
Published by Ten Speed Press
Hardcover, 416 pages
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