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With an introduction that guides you confidently through choosing and using the right pasta for every occasion, and over 100 classic and contemporary recipes for pastas, sauces and soups, this book is the perfect reference to the world's favourite and most used ingredient.
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Jeni Wright is a highly respected culinary expert and food writer. Her speciality is 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 and she is also a member of the Guild of Food Writers. Her published works include The Italian Cook; Italian Food & Cooking (both Lorenz Books); Le Cordon Bleu Classic Light; Le Cordon Bleu's Complete Cooking Techniques (both Cassell) and Tuscan Food and Folklore (Laurel Glen).
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Book Description Anness, 2000. Hardcover. Condition: New. Seller Inventory # DADAX1842150332