Stock image for illustration purposes only - book cover, edition or condition may vary.
How to Make, Serve and Eat Pasta: The Complete Step-by-Step Guide to Making Pasta, with 40 Classic Recipes
Jeni Wright
€ 19.71
FREE Delivery in Ireland
Description for How to Make, Serve and Eat Pasta: The Complete Step-by-Step Guide to Making Pasta, with 40 Classic Recipes
Paperback. A comprehensive and identification guide to different kinds of dried and fresh pasta with details on how to select and use them. It features more than 30 recipes, including classic sauces such as Fettuccine all'Afredo and Capelli d'Angelo with Lobster, stuffed pastas such as Spinach and Ricotta Ravioli, and baked pasta dishes. Num Pages: 128 pages, col. Illustrations. BIC Classification: WBTP. Category: (G) General (US: Trade). Dimension: 299 x 231 x 10. Weight in Grams: 560. The Complete Step-by-step Guide to Making Pasta, with 30 Classic Recipes. 128 pages, col. Illustrations. A comprehensive and identification guide to different kinds of dried and fresh pasta with details on how to select and use them. It features more than 30 recipes, including classic sauces such as Fettuccine all'Afredo and Capelli d'Angelo with Lobster, stuffed pastas such as Spinach and Ricotta Ravioli, and baked pasta dishes. Cateogry: (G) General (US: Trade). BIC Classification: WBTP. Dimension: 299 x 231 x 10. Weight: 678.
This is a comprehensive and fully illustrated identification guide to all kinds of dried and fresh pasta with complete details on how to select and use them. This title features more than 30 recipes, including classic sauces such as Fettuccine all'Afredo and Capelli d'Angelo with Lobster, stuffed pastas such as Spinach and Ricotta Ravioli, and baked pasta dishes such as Shellfish Lasagne and Macaroni with Four Cheeses. It offers easy-to-follow instructions for preparing and cooking pasta of all types, with serving suggestions and professional hints and tips. It features step-by-step photographs and a beautiful picture of each finished dish. More ... Read more
This is a comprehensive and fully illustrated identification guide to all kinds of dried and fresh pasta with complete details on how to select and use them. This title features more than 30 recipes, including classic sauces such as Fettuccine all'Afredo and Capelli d'Angelo with Lobster, stuffed pastas such as Spinach and Ricotta Ravioli, and baked pasta dishes such as Shellfish Lasagne and Macaroni with Four Cheeses. It offers easy-to-follow instructions for preparing and cooking pasta of all types, with serving suggestions and professional hints and tips. It features step-by-step photographs and a beautiful picture of each finished dish. More ... Read more
Product Details
Publisher
Southwater
Number of pages
128
Format
Paperback
Publication date
2009
Condition
New
Weight
553 g
Number of Pages
128
Place of Publication
London, United Kingdom
ISBN
9781844766611
SKU
V9781844766611
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Jeni Wright
Jeni Wright is a freelance food writer and the author of more than twenty cookery books, including The Encyclopedia of Italian Cooking, Easy Italian Cookery, and The Italian Ingredients Cookbook. She has written many articles on food for magazines. Jeni works from home in London, where she lives with her husband and two children.
Reviews for How to Make, Serve and Eat Pasta: The Complete Step-by-Step Guide to Making Pasta, with 40 Classic Recipes