The Encyclopedia of Pasta, by Oretta Zanina De Vita and translated by Maureen B. Fant. Read about it in the NY Times.
"Through hundreds of descriptions of pasta styles, with explanations of their origins and of how they’re made, the book places pasta in its social and historical context."
I'd like to think that if I had this book, I'd spend all winter reading and making all the recipes.
And that's all I have to say about that.