Front Cover
Ryland Peters & Small, 2002 - Cooking - 63 pages
Pasta is the ultimate in fast food. It's easy to prepare, healthy, and tastes great. In no time at all, and with the simplest of ingredients, you can create anything from a quick after-work dinner to a feast for family and friends. Silvana Franco's straightforward and delicious recipes, inspired by her passion for Italian cooking, guarantee perfect pasta every time. In the following chapters you will find:Classic Sauces, Meat and Seafood, Vegetables and Herbs, Soups, Baked Pasta and Filled Pasta. Pasta is a hit with everyone. Tossed, baked or filled--this endlessly versatile food is ideal for any occasion.

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User Review  - 5bigkids -

The pasta book arrived and was much smaller than I had thought in fairness I did not note the dimensions when ordering the book. Nevertheless the book was small pictures were minimal and the receipes ... Read full review


fast food at its best
dried pasta types
fresh pasta dough
classic sauces
meat and seafood
vegetables and herbs
baked pasta
filled pasta

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About the author (2002)

Silvan Franco is a young, London-based food writer and stylist. She has been Senior Food Writer on BBC Good Food and Food Editor on the Marks & Spencer Magazine. Her eclectic freelance career has included writing and food styling for numerous cookbooks and televeision programs, as well as regular contributions to popular magazines and newspapers, including Food and Travel and Ideal Home. She has written several of her own books, including Pizza for Ryland Peters & Small.

William Lingwood is one of Britain's best-known names in food photography. But he didn't start that way. As an oil-worker in the Middle East, he learned to cook from the books of Elizabeth David and Jane Grigson, and was inspired by the photography of Robert Fresom and Tessa Treagar. In 1990, he hung up his desert boots and picked up a camera, and his work now appears in magazines, books, and advertising campaigns. He photographed "Juices and Tonics" for Ryland Peters & Small.

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