Lynne Rossetto Kasper
Finally a thorough, scholarly examination of this universal food published in English. I applaud this work for all the misconceptions it will clarify and for all the new paths it will open to research.
Lynne Rossetto Kasper, author of The Splendid Table: Recipes from the Emilia-Romagna, the Heartland of Northern Italian Food and The Italian Country: Recipes from Italy's Farmhouse Kitchens
Piero Selvaggio
Italy and China share the birth and evolution of pasta, the most universal of all food, and certainly the most exciting. This book, so eloquently composed, gives us the most comprehensive and in depth information on pasta with all of the historical, traditional and emotional tones. We learn the history and culture of people that have maintained tradition and legacy through pasta, influencing its taste, shape and importance.
Piero Selvaggio, head chef at Valentino Restaurant, Los Angeles
Carol Field
The fascinating research that fills the pages of this amazing book has moved me to make a forest of little check marks next to information I want to remember. I applaud this important contribution to the literature. Now that I know how much mystery, rivalry, intrigue, clever and audacious planning and the accidents of history and geography have contributed to the production of the food we all love to eat, I'll appreciate it even more.
Carol Field, author of In Nonna's Kitchen: Recipes and Traditions from Italy's Grandmothers
Charles Perry
The history of pasta has been a blank canvas for lazy guesswork so long that it is gratifying to find it discussed at last in serious, concrete detail. Serventi and Sabban have gathered just about everything that is truly known about pasta and tell a story that can be trusted, even on the obscure and slippery origins of this fascinating food.
Charles Perry, Food Editor/critic, Los Angeles Times