About the Author Hugh Carpenter teaches at cooking schools throughout North America and at his own school in California's Napa Valley. He is the coauthor, with award-winning photographer Teri Sanderson, of the HOT and FAST series of cookbooks. They live in Oakville, California.Teri Sandison is an award-winning food photographer. Educated at the University of California, Berkley, she majored in ceramics, then later attended UCLA, where she graduated with a Fine Arts degree in painting and drawing. Teri and her husband currently live in Napa Valley, California. You can find out more about Teri and her photography at terisandison.com Read more
A**R
Stir Fried Pasta fusion
Love the imaginative fusion recipes in this book.The flavors and ideas are really great. We've tried many. The dishes work out and they taste like they seem they should. We've enjoyed all dishes we've tried.Recipes broken down into in a slightly odd way requires them to be read carefully with a dry run of process in mind before going ahead. This style of instruction is prone to mistaken processes and my wife and I have made a number of mistakes.We've enjoyed many of the Carpenter cookbooks and have shared them as gifts. Hot Wok for example.
L**0
Super cookbook series!
I bought this cookbook 15 years ago and lent it out and didn't get it back. Great series.
D**K
Great cookbook
Hugh Carpenter is one of my fav chefs/cookbook author. I have attended many of his classes and have enjoyed them tremendously. His books are easy to follow and the recipes can be varied to suit your personal tastes.Have given many of his cookbooks as gifts and have "converted' many as his fans
P**R
Five Stars
Ordered for my son as he wanted all my cook books by H. Carpenter. I use them a lot.
M**O
Hot Pasta is "HOT!"
I've had Hot BBQ for several years and just found Hot Pasta. I am ready to start at the very beginning and make every great-sounding recipe.
L**T
An adventurous approach to pasta
Following 1995's "Hot Chicken," the authors breathe new life into pasta with boldly flavored (not, despite the title, necessarily fiery) fusion techniques and stunning photos (by Sandison).Each recipe is organized from advance preparation through final cooking steps and suggested accompaniments. Because of this timed approach, it's best to read carefully all the way through.Dishes include Pasta with Olives, Tomatoes and Artichokes; Southwest Pasta With Grilled Vegetables; California Lo Mein; Thai Primavera with Coconut chiles and Lime; Panfried Pasta with Clams; Southwest Lamb Lasagna; Mediterranean Pasta with Seared Tuna.There are chapters on vegetarian pastas, Asian dishes, cream sauces, and seafood. And tips on pasta cooking, buying, and reheating. Spaghetti night may never be the same!
M**R
Another great book in the Hot Books series
The cookbooks from the hot books series all get the most use of any of the cookbooks in our household because the recipes are excellent. Of the hot books series (we have them all), this one gets the most use. I have given this book as a gift several times and highly recommend it. The photos are beautiful and the ingredients used (which are almost always fresh ingredients) offer wonderful and complex flavors that our family loves. Buy this book if you don't mind prepping fresh ingredients (such as using fresh tomatoes for tomato sauce and stripping fresh cilantro for pasta chinese). This book isn't for the kitchen that relies heavily on can openers!
D**E
Great !
This book, and the others by Carpenter- Fusion, Hot Wok and Hot Chicken, are the most underrated cookbooks in the field. These are creative, innovative, workable recipes, and nearly everyone is great. He is much better than some of the star chefs.
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