100 Great Pasta Dishes by Ann & Franco Taruschio
Authors
Ann &
Franco Taruschio
ISBN
9781856264631
Date Released
Binding
Paperback
Pages
160
Dimensions
228 x 256 x 17mm

This is anything but another pasta book. It's a collection of recipes from the award-winning chef Franco Taruschio, arguably one of the greatest Italian cooks to have graced British shores. Pasta is Franco's passion and when you open up the pages of this fantastic cookbook you'll know why.

Pasta dishes that you really will want to make again and again are rare. Here, Ann and Franco Taruschio have lovingly gathered together their 100 favourite dishes from across Italy, to create a mouth-watering collection, celebrated with stunning colour photography to inspire and guide the home cook.

With historical information for each dish, as well as regional insights and personal recollections, Ann and Franco engage the reader and cook on many different levels. Where different pasta comes from, why certain dishes were created and how are just a few of the questions answered.
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Description
Information
This is anything but another pasta book. It's a collection of recipes from the award-winning chef Franco Taruschio, arguably one of the greatest Italian cooks to have graced British shores. Pasta is Franco's passion and when you open up the pages of this fantastic cookbook you'll know why.

Pasta dishes that you really will want to make again and again are rare. Here, Ann and Franco Taruschio have lovingly gathered together their 100 favourite dishes from across Italy, to create a mouth-watering collection, celebrated with stunning colour photography to inspire and guide the home cook.

With historical information for each dish, as well as regional insights and personal recollections, Ann and Franco engage the reader and cook on many different levels. Where different pasta comes from, why certain dishes were created and how are just a few of the questions answered.

Spaghetti, for instance, comes from Naples but soon became so popular right across the country that it, rather than maccheroni (as General Giuseppe Garibaldi would have had it), should take the prize for uniting Italy. Timbali and pasticci, eaten at festive occasions, are only to be found in Sicily and southern Italy, though rarely in restaurants.

Throughout the book there are also titbits of information on the making and cooking of perfect pasta. The benefits of fresh pasta are extolled and the process demystified. Advice is given on which pasta to use with which sauce, and the merits of using different pastas for different occasions are discussed.
ISBN:
9781856264631
Publication Date:
01 / 11 / 2003
Pages:
160
Dimensions:
228 x 256 x 17mm

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