This is an informative book written by an american restaurant chef.
Ingredients are described in US terms although quantities are given in metric and imperial units.
My reservation about the book (reason for 3 stars) is the quantity of egg yolks required for the pasta dough eg. Basic Egg Yolk Dough requires 9 egg yolks - the quantity of dough produced is approx 1 lb/454 grams, whilst the Rich Egg Yolk Dough uses 20 egg yolks for the same yield.
This seemed a little extravagant. Basic pasta is more frugal.
Restaurants may have uses for lots of spare egg whites but I wonder about the domestic cook.
My recommendation for a fresh pasta cookbook for UK cooks looking for practical and more economical recipes would be:
Pasta - Antonio Carluccio
Gino's Pasta (Gino D’Acampo)
- Buy this item and get 90 days Free Amazon Music Unlimited. After purchase you will receive an email with further information. Offer valid for a limited time only. Terms and Conditions apply.” Learn more here.