by JudithFerguson (Editor)
Lightness, flavour, aroma and eye-appeal are the hallmarks of this series of four books on Italian cuisine. This guide covers antipasti (literally before the pasta ), pasta and pizza. Fresh pasta comes in many guises and is arguably the most subtle, yet simple way to a gourmet's heart. How to make pasta dough is explained and recipes for various dishes are included, designed for busy but adventurous cooks.
Format: Hardcover
Pages: 96
Edition: Reprint
Publisher: Prion Books Ltd
Published: 26 Apr 1992
ISBN 10: 1853750298
ISBN 13: 9781853750298