I make lots and lots of pasta. I have a Marcato, but I'm also fond of hand-formed pasta, like orecchiette, trofie, and pici, and dumpling-like items like gnocchi and cavatelli (both the flour and the ricotta type). But I'm getting bored with them. On Amazon, the book I'm looking at is this:
But a lot of reviews imply that this is a great beginners book, and while I like basic books, I'm definitely not a beginner where pasta is concerned.
Has anyone seen this book, and if so, what do you think? (It'd be easier for me to make a decision if I could see a TOC, but it's not offered for this book on Amazon.)
Or do you have another book you'd recommend?