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Synopsis

100 delicious pasta sauces, salads and soups.

This superb book is a truly comprehensive guide to choosing, cooking and enjoying Italian pasta. The introductory identification section contains fabulous photographs and fascinating information on a huge range of dried and fresh pasta types, including long and short varieties as well as flavoured and coloured pasta. There is also a fully illustrated technique section showing how to cook and serve pasta, and how to choose the right pasta for your sauce. The book features more than 100 inspirational recipes for pasta sauces, salads and soups, encompassing all kinds of pasta. Beautifully presented and timeless in it appeal, this book is every cook's pasta bible.

- Presents a combination of traditional dishes, regional specialties, and original recipe ideas.

- Guides you through each stage of preparation with easy- to- follow, step-by-step instructions.

- Features classic recipes such as Penne all’Arrabbiata and Minestrone Soup, as well as contemporary ideas such as Paglia e Fieno with prawns and vodka, and Tagliatelle with Radicchio and Cream.

- Includes guidelines on how to cook pasta to perfection, with tips on how to eat it, how to match shapes to sauces, and how to serve.

About the Author

Jeni Wright is a freelance food writer and author of more than 20 cookbooks, including The Encyclopedia of Italian Cooking, Easy Italian Cookery, Pasta, Cooking Italian, The Italian Ingredients Cookbook, and Tuscan Food and Folklore. She has written numerous articles on food for magazines. Jeni works from her home in London, where she lives with her husband and two children.