I’ve been rewatching old Top Chef episodes. I was reacquainted with Sasto from Season 15 (2017-18). Soon after viewing that season, I saw this cookbook on a best of list. Had to grab it if not only for the mustache but also for the great recipes.
About the book:
NAMED ONE OF THE BEST COOKBOOKS FOR FALL: Epicurious, Bon Appétit
A bold, fun, and daring collection of recipes that break the rules of Italian cooking from Top Chef and Food Network starJoe Sasto.
It’s time to ditch the same boring recipes and get creative in the kitchen. Known for his signature curled mustache and dynamic presence on shows like Bravo’s Top Chef and Food Network’s Tournament of Champions, Joe Sasto brings his culinary expertise and passion for pasta to your kitchen. Breaking the Rules is a celebration of Italian cuisine, reimagined with Joe’s unique flair, playfulness, and creativity.
Dive into a world of pasta with step-by-step techniques that guide you through creating dishes in all forms, shapes, and sizes. From classic Italian recipes like meatballs and focaccia to innovative creations such as Corn Cacio e Pepe, Marinated Tomato “Amatriciana,” and Pesto Pinwheel Pull-Apart Bread, Joe’s recipes are designed to inspire both novice and experienced cooks. Each recipe begins with a simple version, perfect for beginners, and offers variations to elevate the dish for those ready to “break the rules” and take their skills to the next level.
With stunning full-color photographs and pro tips throughout, Breaking the Rules is more than just a cookbook—it’s an invitation to embrace creativity in the kitchen. Whether you’re a fan of Joe’s many television appearances or a home cook looking to expand your repertoire, this book is a must-have for anyone passionate about Italian cuisine and culinary innovation. (From Simon & Schuster)
About the author:
Celebrity chef Joe Sasto found his love for cooking and Italian classics as a child at his mother’s side, and it was at the Michelin-starred Quince in San Francisco that Sasto’s passion for pasta truly began. In 2018, Sasto forged his own path and dreamed of opening his own restaurant. When the COVID-19 pandemic hit in March of 2020, he pivoted his career by teaching virtual pasta-making classes. With more than 100 million likes and countless viral social media videos, Sasto has become a recurring judge and chef personality across multiple shows on the Food Network. He’s also competed and appeared on Food Network shows such as Guy Fieri’s Tournament of Champions, Guy’s Grocery Games, and Chopped, as well as Bravo’s Top Chef and Top Chef All Stars. In 2022, Sasto made the Food Network’s first-ever “Hot List.” Aside from his career as a chef, Joe Sasto has developed a high-end customizable pasta and pizza tool line, and he is the creator of Tantos, the first puffed pasta chip which launched the summer of 2024. He lives in Chicago and enjoys time with his pup, Tito, and his wife, Kait.
With stunning full-color photographs and pro tips throughout, Breaking the Rules is more than just a cookbook—it’s an invitation to embrace creativity in the kitchen. Whether you’re a fan of Joe’s many television appearances or a home cook looking to expand your repertoire, this book is a must-have for anyone passionate about Italian cuisine and culinary innovation. (From Simon & Schuster)
What I thought…
I enjoyed reading this book that promotes creativity and spontaneity. The very first page urges one to “Step outside your comfort zone” and obviously there’s the title about Breaking the Rules. Sasto sprinkles inserts throughout on suggestions on spins (breaking the rules), how to use leftovers and some cheffy pro-tips.
I always enjoy reading what chefs need in their pantry. Joe needs Calabrian chile paste, flours (all-purpose, 00, and bread), Sicilian oregano (which is “more intense and earthy”), colatura (Roman fish sauce), balsamic vinegars (white and aged), Aquerello Carnaroli rice, canned tomatoes (he likes Mutti), anchovy paste, black garlic, fennel pollen, yuzu juice and marmalade, shiro dashi, olive oil, neutral oil, cooking spray, dried pasta, pistachio butter, and xanthan gum (“chef’s secret weapon”). Cheeses include Parmigiano-Reggiano and Pecorino Romano. Interestingly enough, he prefers packaged pre-grated cheese for his Chicken Parm pasta filling. For everything else, it’s hand grated.
There are a lot of pasta tools and on pages 26-27 one glimpses into Sasto’s arsenal: multiple rolling pins, lots of ravioli presses, tons of cutters, and quite a few gnocchi boards.
Being a realist, Sasto begins his book with a fried food chapter, “Crispy Crunchy.” These recipes are mostly appetizers but they are inventive. I was intrigued by his Rice Paper Cacio e Pepe chips (38) and the Fried Castelvetrano Olives (39). To top it off (or to dip it in), he includes his recipe for Fancy Mayo (43) along with nine different variations, everything from Pepperoni Mayo to Black Garlic Mayo.
Following the fried chapter is “Fresh and Light.” Sasto maintains that the recipes in Chapter 2 are “full of big, impressive flavors and satisfying crunch” (61). It’s quite an eclectic mix with recipes spanning more appetizers (Charred Zucchini Dip–62), soups (Summer Melon Gazpacho–63), salads, lettuce wraps, and BBQ shrimp.
You will see there’s a lot more than pasta in this book. Hence, Chapter 3 and “Breaking Bread.” Here there is a recipe for Fried Potato Cheese and Sausage Pie (88), Pesto Pull Apart Bread (98), pizza dough, stromboli, garlic knots, and fancy toasts (an homage to Carrie Baird another Top Chef competitor from his season). The most beautiful recipe (and maybe in the whole book) is found here: Rosemary and Blackberry Focaccia with Whipped Mortadella (91).
“Sharing is Caring” includes large format recipes for, obviously, sharing. It is hard to classify the recipes here: lamb chops to risotto to ribeyes to branzino. His Mom’s Meatballs is a must keep (130-131).
To accompany all the large recipes in Chapter 4, Chapter 5 includes all the accompaniments: “On the Side.” Sasto includes instructions for making your own ricotta (158) to top off his roasted radicchio (161) and his squash with spicy pumpkin seeds and “crumble rumble” (162). There are simple basic recipes here too that highlight the veggies: Asparagus Cooked in its Own Juices (171) and Grilled Broccolini with Burrata (173). One recipe I am saving for summer is Pesto-Rubbed Corn on the Cob (174).
Chapter 6 is all about dried pasta “Your Best Friend.” Here, Sasto promotes the cold-water pasta cooking method (181) while acknowledging that he might be banned from ever visiting Italy again. I love that he extolls the virtues of dried pasta here, for the ease of it and for the taste and bite. Some of the recipes here are totally non-traditional like Beet Bolognese (188), Corn Cacio e Pepe (196), and Pasta ala Mezcal (203).
Finally, in Chapter 7, we get to what Sasto is known for, “Made by Hand.” Honestly, I’m glad he waited this long. I am not patient at all and if I thought the book was only full of fresh pasta recipes, I might have passed. There are lots of tips and instructions but the most striking things are the step-by-step photos. I even think I might be able to fold a filled capelletti from his instructions. Most of the other recipes in Chapter 7 are for fillings, some very delicious fillings.
To end, there’s “Sweet Treats.” I was pretty blown away here too. Did you know that if you want to have a “birthday cake batter” flavor in your sugar cookies to use imitation vanilla? (That’s a tip he got from Christina Tosi.) Besides a couple of cookie recipes, there are recipes for Pistachio Calzones, a few pies, Matcha Tea-Ramisu, crepes, “French” toast, and cobbler. I was most taken with the Banana “Ice Cream” with Cinnamon, Walnuts and Dates (268), mostly because of its ease.
Sasto covers all the leftover and miscellaneous recipes one needs in the final chapter, “Essential Basic Recipes.” I’m not sure how basic they are because the first recipe is for White Pepper Marshmallows (272)! Other recipes are an herbed garlic paste, praline paste (for cookie and cake fillings), and basic pie dough. I loved his take on roasted tomatoes, Tomato Raisins, on page 276 and Burnt Strawberries on page 278. (I can think of many uses for both of these roasted offerings.)
What I made….
I stopped on his Crunchy Caesar Salad and Garlic Streusel (79) especially since it reminded me of a Little Gems Salad from one of our favorite restaurants.
Sasto’s recipe basically nailed it but I will have to add a little more parm next time. That Crumble Rumble mentioned above might be worth the price of the book.
I made it for the salad and then I have sprinkled it on everything from said salad to pasta to scrambled eggs.
Banana “Ice Cream” with Cinnamon, Walnuts and Dates (268) is another recipe I am going to try before I post. We will see.
I checked Breaking the Rules out of the library but this might be one you consider buying just because of all the other recipes in the book beyond pasta.
I’m linking up with Foodies Read.
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