'Even if you haven't landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made
in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized in the way Italians think about pasta,
not only as fresh or dry, but by the base of the sauces (oil-, tomato-, meat-, and vegetable). Even the most sophisticated cooks will be intrigued by Chef Chris Boswell's engaging notes that
explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great, but unforgettable.'--
