Author(s): Jeni Wright

Cookery | New Releases

This superb book is the definitive guide to choosing, making, cooking and enjoying both Italian pasta and Asian noodles, with fascinating information about every aspect of this versatile food. It features over 350 classic and original recipes, from simple yet robust soups to fresh and healthy salads, and from hearty casseroles to delicate stuffed parcels.

The comprehensive, full-colour identification guide contains fabulous close-up photographs of the huge range of dried and fresh pasta types, including long, short and flat varieties; shapes for soup and stuffing; and unusual designer shapes. Each is accompanied by fascinating information on its origins, the various forms and names, and traditional sauces.

The illustrated techniques section guides you through the secrets of making, cooking and serving pasta and includes step-by-step information on making your own pasta by hand and machine, from cutting shapes to making coloured pasta. There are simple guidelines on how to cook and serve pasta, with useful tips on how to eat it, matching shapes to sauces, and which wines to choose.

A colourful visual guide provides details about pasta sauce ingredients, including fresh herbs and leaves, seasonings, spices, oils and vinegars, flavourings, fish and shellfish, vegetables, and cheese and cream. This section is followed by a full-colour guide to all the essential pasta-making equipment.

An enticing recipe section presents favourite classic recipes, regional specialities and contemporary ideas. There are recipes for every kind of pasta dish: substantial soups, tomato and cream sauces, fish and shellfish, meat and poultry, vegetables and vegetarian dishes, baked pasta dishes, fresh and healthy salads and noodle dishes.

With glorious photographs, easy-to-read, informative text and enticing, tested recipes, The Complete Book of Pasta is the definitive guide to the art of making, cooking and enjoying pasta. It is an essential source book for every kitchen and every cook.