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Pasta Revised Hardcover – Apr 19 2004

4.8 out of 5 stars 6 customer reviews

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Hardcover, Apr 19 2004
CDN$ 65.15 CDN$ 21.58

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Product Details

  • Hardcover: 168 pages
  • Publisher: DK; Revised edition (April 19 2004)
  • Language: English
  • ISBN-10: 0756603684
  • ISBN-13: 978-0756603687
  • Product Dimensions: 23.9 x 1.7 x 29 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.8 out of 5 stars 6 customer reviews
  • Amazon Bestsellers Rank: #3,453,461 in Books (See Top 100 in Books)
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Product Description

From Amazon

Pasta: Every Way for Every Day shows what a versatile, as well as healthy, food pasta really is. Written by Eric Treuille, director of the Books for Cooks cooking school in Notting Hill, and Anna del Conte, author of 12 books on Italian cooking, it explains the various types of pasta, how to make them and how to cook them. The level of cooking is described for each recipe and there is plenty to choose from "quick cook", "no cook" and "slow cook" recipes.

Throughout, the authors give their own hints and tips, from the proper way to boil pasta (never fling it in a pan with some water and a pinch of salt) to freezing tomato puree (easy when you know how). There are suggestions for fast and simple sauces, pasta that children love and pasta to impress friends, as well as recipes to use when cooking for large numbers and dishes that can be cooked in advance.

The recipes are easy to follow with the methods of preparation in the same order as the list of ingredients. This is a book that is suitable for hopeless cooks as well as the clever ones. If you follow the recipes, it is unlikely you will go wrong. --Judith Spelman --This text refers to an out of print or unavailable edition of this title.


A masterclass in how to cook perfect pasta Daily Telegraph --This text refers to an alternate Hardcover edition.

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Inside This Book

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First Sentence
Pasta is everyday food, yet any Italian knows that the cooking and serving of it calls for care and attention. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Top Customer Reviews

Format: Hardcover
I love pasta and always like to use this book when I am creating something from scratch. I have found this book to be very helpful in teaching me about cooking pasta and all of the wonderful sauces that can go with it.
The first portion of the book is excellent because it explains how to choose pasta in terms of ingredients and size/shape for a good pairing to the selected sauce. It also goes into techniques like tossing and using the right amount of cooking time. The recipes were clearly written and accompanied by many full-color photographs of what the dishes looked like when done.
Overall I have had a lot of good results with the pesto, tomato, and meat recipes. My cream sauces have not turned out as well though which is why I gave this book a four instead of a five. Regardless, it IS excellent and I believe a sound investment if you are looking to add a solid pasta book to your cookbook collection.
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Format: Hardcover
I love this book! I learned to cook pasta from my husband's Italian mother and grandmother and I thought I was doing well, but this book has refined and simplified my pasta dishes. The book is easy to read and easy to use with step-by-step directions. After making one of the tomato based sauces, my husband said it was the best he'd ever had! There are recipes for every type of pasta, too, using seafood (my favorite), herbs and oils, and cheese. Fresh pasta, store bought, how to cook it...whether you've been cooking pasta all your life or just learning how this book is perfect. The pictures alone make it worth while. I, also, purchased the author's Ultimate Bread book and love it as much as this one.
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By A Customer on Oct. 3 2000
Format: Hardcover
This book is the perfect way to get started cooking some great pasta. The first 5-10 pages provide the reader with the basics to pasta, preparation, proper cooking utensils, etc. The book is then divided into chapters such as tomato sauces, cream sauces, meat dishes, vegtable and herb pasta, and many more. The recipes are easy to read and usually contain 10 or fewer ingredients, which makes the 1/2-1 hour after work to make dinner a lot easier. I would recommend this book to anyone who is looking for good, easy, classic Italian pasta meals.
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