Canestrini, canestri and what design minimalism has to do with the perfect sauce.
When you think pasta, you don’t immediately think design. But a new book out today, The Geometry of Pasta, is out to once and for all confirm every chef’s conviction: That food is art.
The unusual volume pairs London chef extraordinaire Jacob Kenedy with award-winning British graphic designer Caz Hildebrand, exploring the science, history and philosophy of Italy’s most iconic pasta dishes through more than 100 authentic recipes accompanied by stunning, artful black-and-white designs. And any book that comes with a trailer, a minimalist motion typography one at that, is a winner in our book.
In addition to the delicious aesthetic treat, The Geometry of Pasta promises to help you develop an intuitive skill for matching pasta and sauce to maximize taste and texture, a skill the authors — and pretty much all Italians — firmly believe is linked to the ability to choose the right shape of pasta for the sauce.
For a taste of the contents, sample some drool-inducing recipes and ogle some stylish pasta shapes on the book’s website. Then, grab yourself a copy of this wonderful intersection of the arts diguised as a cookbook and amp your kitchen’s hip factor definitively.