Pasta Cookbook

Description

This title offers 150 inspiring recipes shown in more than 350 photographs. 150 fabulous recipes show you how to create the very best pasta dishes, for every meal and every occasion. Every type of pasta sauce is presented from tomato sauces, cream sauces and vegetable sauces to fish and shellfish sauces and meat and poultry sauces, as well as ideas for baked pasta, stuffed pasta, soups and salads. You can choose sensational pasta dishes such as Linguine with Sun-dried Tomato Pesto, Alfredo's Fettuccine, Penne with Prawns and Artichokes, Pappardelle with Chicken and Mushrooms, and Ravioli with Crab. It includes a guide to the amazing variety of dried and fresh pasta, pasta equipment and the basic ingredients needed for essential sauces, and the techniques for making your own pasta. It includes at-a-glance nutritional notes for every recipe. Pasta is an ingredient like no other. Cheap to buy, easy to cook, delicious to eat and incredibly versatile, Italy's famous culinary export has become a hugely popular food. With its myriad shapes and textures, pasta can form the basis of a limitless range of dishes.
150 fantastic recipes are packed into this fresh, bright and contemporary volume with its wealth of innovative ideas. 350 stunning photographs show how to make every conceivable type of pasta dish, using a wonderful variety of fresh ingredients. There is an illustrated guide to just some of the huge variety of pasta shapes that are available, and a description of which is suitable for which dish. There are instructions on how to make delicious fresh pasta, the equipment you will need, and the basics of cooking and serving perfect pasta, making this an indispensable book for pasta lovers everywhere.

Author description

Jeni Wright is a highly respected culinary expert and food writer. She is particularly interested in the food of Italy, but she has penned dozens of articles on a wide range of cooking subjects for the top food and drink magazines as well as being a member of the Guild of Food Writers.