Pasta Sauces: 100 Sauces, Starters, Salads and Soups

Front Cover
Anness Publishing, Jan 30, 2004 - Cooking - 128 pages
Comprehensive guide to choosing, making, cooking and enjoying Italian pasta. The identification section contains fabulous photographs of the huge range of dried and fresh pasta types, including long short and flat varieties as well as flavoured and colour pasta.

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About the author (2004)

Jeni Wright is a highly respected culinary expert and food writer. Her specialty is the food of Italy, but she has penned dozens of articles on a wide range of cooking subjects for the top food and drink magazines as well as being a member of the Guild of Food Writers. Her many published works include Italian Food and Cooking (also from Lorenz Books); Le Cordon Bleu's Complete Cooking Techniques, and Le Cordon Bleu Classic Light (both Cassell Illustrated).

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