Author(s): VALERIEP FERGUSON
This title contains more than 140 inspirational recipes for all occasions, from quick pasta sauces to more elaborate baked dishes. The step-by-step, illustrated techniques tell you everything you need to know about making and cooking pasta to perfection. It includes a full-color guide to the different types of pasta and noodle, and advice on matching pasta shapes with appropriate sauces. Enjoy traditional dishes, such as Tagliatelle with Bolognese Sauce, Spaghetti with Red Wine Clam Sauce and Linguine with Pesto, as well as modern classics including Courgette Soup with Pastina, and Vermicelli Frittata. This volume presents a glorious collection of classic and contemporary recipes that make the most of this universally popular food in all its variety of shapes, sizes and different flavourings. With this book you can learn how to make filling soups, quick and easy sauces for a midweek meal or a delicious feast for guests, using just a few fresh ingredients or store-cupboard items. Whatever the time of year you will find a suitable recipe in this book. With more than 200 superb colour photographs, step-by-step instructions and a tempting collection of pasta and noodle recipes, this is a must-have volume for every kitchen.
The editor, Valerie Ferguson, represented a number of award-winning restaurants while managing her own public relations consultancy, Headlines PR, as well as organizing food and wine workshops for national magazines including Taste, Good Housekeeping and Woman's Journal. For this volume, she has brought together classic recipes that reflect the versatility and range of pasta and noodles from a team of leading cookery writers.