50 Great Pasta Sauces

50 Great Pasta Sauces


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"50 Great Pasta Sauces" has all the right ingredients to become a best-selling cookbook: everyday Italian recipes that can be prepared fast and affordably, illustrated with beautiful four-color photography. Living on a farm in Tuscany, Pamela Sheldon Johns knows more than a little about Italian cooking, and "50 Great Pasta Sauces" showcases some of her best sauces collected throughout her extensive culinary career. The recipes are divided into four mouthwatering categories--vegetable sauces, meat sauces, seafood sauces, and dairy sauces--each designed to be the centerpiece of an irresistible, unforgettable meal. Readers can practically taste the flavorful pasta dishes pictured in the rich, four-color photographs that accompany the recipes. The fragrant sauces virtually leap off the page, begging to be savored. Who could resist? The recipes, ranging from familiar, traditional standbys to creative new favorites, include: * Carbonara sauce * Browned butter and sage sauce * Rosemary-lamb sauce * Garlic shrimp and wine sauce * Roasted tomato sauce * Asparagus and butter sauce * Creamy goat cheese sauce "50 Great Pasta Sauces" gives readers and cooks a delicious, easy, and affordable taste of Italy, right in their own homes.

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  • Hardback | 111 pages
  • 167.64 x 170.18 x 17.78mm | 362.87g
  • Andrews McMeel Publishing
  • Kansas CityUnited States
  • English
  • 0740761781
  • 9780740761782
  • 851,460

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About Pamela Sheldon Johns

Pamela Sheldon Johns is a well-known cooking instructor and the host of culinary workshops throughout Italy. She has authored 14 cookbooks, many specializing in Italian food, such as "Parmigiano!" and "Balsamico!" Pamela has spent 20 years exploring and writing about the back roads of Italian food culture. She hosts many of her food and wine workshops from her farm in Tuscany, which was recently featured as one of the top 20 culinary workshops in Italy by "Food & Wine" magazine. She returns to the U.S. several times a year to teach cooking classes and promote her cookbooks. Online: /foodartisans.com

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