I was expecting something scientific or abstract, but this is really an encyclopedic work on the hundreds of varieties of pasta and the practical matters of how to make them and how to prepare them. It is not quite a cookbook, though there are many recipes, but rather a sort of cook's reference book. This is a book to be kept on the kitchen bookshelf. It has a certain amount of browsing potential, but the pleasure is soon worn down by the sheer vastness of the subject.
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