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A comprehensive identification guide contains 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 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. There are useful tips on how to eat it, matching shapes to sauces, and which wines to choose. An enticing collection presents classics, regional specialities and contemporary ideas, with recipes for every kind of dish.
Author Biography
Jeni Wright is a highly respected culinary expert and food writer. Her speciality is the food of Italy and she is also a member of the Guild of Food Writers. Her published works include Classic Italian Cooking Course and Tuscan Food and Folklore.
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