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Two cooks with a passion for Italian cooking bring you over 50 recipes for every occasion. The book begins with the different dried pastas and hand-made fresh dough. Basic Sauces and Classics covers simple Tomato Sauce with Double Basil, plus favourites such as Pesto and Carbonara. Vegetables offer plenty of choice, from Pasta Primavera to no-cook Ricotta, Cinnamon and Walnut Sauce. Fish and Seafood options include Creamy Smoked Salmon Sauce. In Meat and Poultry you'll find plenty of warming dishes for cold nights or appetizing lunches, and there's even a selection of Soups.

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  • Paperback | 128 pages
  • 145 x 171 x 11mm | 276g
  • Ryland, Peters & Small Ltd
  • LondonUnited Kingdom
  • English
  • 100 colour photographs
  • 1845977580
  • 9781845977580

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