What do you think?
Rate this book
What's Cooking : Pasta
This comprehensive and inspirational cookbook explores the world of pasta from Chinese noodles to the plethora of Italian pastas. Chapters include soups and light meals, meat and poultry, fish and seafood, vegetables and salads, and desserts. Balances exciting new ingredients and recipes with a wide selection of traditional favorites. Includes 120 easy-to-follow recipes, each illustrated with full-page color photographs. The What's Cooking series also Baking, Barbecue, Chicken, Chinese, Chocolate, Indian, Italian, Low Fat, and Vegetarian.
- GenresCooking
254 pages, Hardcover
First published June 1, 1998
1 person is currently reading
3 people want to read
About the author
Tom Bridge
43 booksTom Bridge is a well-known Master Chef and is based in Bolton, Lancashire.
His first love is writing about the history of food and drink and he has an extensive library of 19th century cookery books.
He is a writer and consultant to several television companies and has presented his own programme based on the heritage of cookery.
He has worked in hotels and restaurants in the UK and abroad and is development chef for several major food companies.
He is the author of many best-selling cookery books, including 'The Heartbeat Cookbook', which accompanies the TV series, 'Bridge on British Beef' and 'The Ultimate Game Cookbook'. His biography of Dr William Kitchiner, 'Dr William Kitchiner Regency Eccentric', written with Colin Cooper English, was a runner-up for the André Simon Award.
He has also written 'Pie Society Traditional savoury pies, pasties and puddings from across the British Isles', is a wonderful combination of pie recipes and nuggets of history, championing good producers and locally sourced ingredients.
Married to wife Jayne, the couple have two boys, Gareth and Matthew, and live in the Lancashire village of Newburgh.
His first love is writing about the history of food and drink and he has an extensive library of 19th century cookery books.
He is a writer and consultant to several television companies and has presented his own programme based on the heritage of cookery.
He has worked in hotels and restaurants in the UK and abroad and is development chef for several major food companies.
He is the author of many best-selling cookery books, including 'The Heartbeat Cookbook', which accompanies the TV series, 'Bridge on British Beef' and 'The Ultimate Game Cookbook'. His biography of Dr William Kitchiner, 'Dr William Kitchiner Regency Eccentric', written with Colin Cooper English, was a runner-up for the André Simon Award.
He has also written 'Pie Society Traditional savoury pies, pasties and puddings from across the British Isles', is a wonderful combination of pie recipes and nuggets of history, championing good producers and locally sourced ingredients.
Married to wife Jayne, the couple have two boys, Gareth and Matthew, and live in the Lancashire village of Newburgh.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 of 1 review
July 11, 2021
A really comprehensive book of pasta ranging from no nonsense recipes to really quite extravagant.
Displaying 1 of 1 review