Hardcover; Published 4/2/2001; 112 Pages; ISBN 9781580082648
In Stock - Item #261792
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Over 50 renowned regional pasta recipes are offered, featuring a parade of shapes and sizes. One bite of Penne Rigati in Gorgonzola Sauce (from Lombardy), Farfalle with Peas and Prosciutto (from Emilia-Romagna) or Fusilli with Sausage and Olives (from the south) and your senses will be on a virtual tour of the motherland.
For those who have struggled with making homemade pasta in the past, Sheldon Johns comes to the rescue with time-tested master recipes and step-by-step instructions, straight from the kitchens of Italy.
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