|Len talks pasta|
"Steam is the most important desirable constituent. In the case of lasagne I was made aware of this in the winter of 1977 when despite the cold weather I tried to avoid having a pasta course in my dinner at Sabatini, a Michelin two-star restaurant in Florence. Sabatini's head waiter claimed that the lasagne on the menu was a light dish. Since avoiding a pasta course in Italy is a capital offence I yielded. He was correct and it transformed my life; or at least it improved my cooking. The head waiter explained how cooked lasagne sheets arranged in wavy layers traps air, makes steam and thus makes a heavy dish into a light one."
|Details from Len's cook strip design showing|
how to make the perfect lasagne
Also included in the book is an entry from Len's friend - and designer of the recently re-released books from Harper Collin - Arnold Schwartzman. He talk about the memories linking ice cream and the cinema, and provides a recipe for the perfect ice cream.