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What´s cooking : Pasta
Pasta - a mixture of flour, oil, eggs - has been a part of people's diets from Roman times, if not longer. Yet today pasta has never been more popular or seemed more contemporary - whether as Chinese noodles or as any one of a wealth of Italian pasta specialties. This inspirational cookbook features a fascinating range of 120 pasta recipes from around the world, all especially designed for the home cook. There are sections on soups, starters, snacks and light meals, pasta with meat, poultry and fish and even a section on tempting pasta desserts!All of the recipes are easy to follow and use wonderfully fresh ingredients, with the emphasis on flavor and visual appeal. Beautifully designed and produced, Pasta is the comprehensive guide to pasta perfection.
- GenresCooking
Paperback
First published June 1, 1998
About the author
Tom Bridge
46 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.
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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