| Pasta: William Sonoma Collection |  | Author: Erica De Mane
Creator: Chuck Williams
Publisher: Simon & Schuster
Category: Book
List Price: $16.95
Buy New: $6.00
as of 5/22/2012 18:50 MYT details
You Save: $10.95 (65%)
New (40) from $6.00
Seller: PI Quality Books
Sales Rank: 33,241
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Edition: 1st
Pages: 120
Number Of Items: 1
Shipping Weight (lbs): 1.5
Dimensions (in): 9.3 x 8.6 x 0.7
ISBN: 0743224434
EAN: 9780743224437
ASIN: 0743224434
Publication Date: November 1, 2001
Availability: Usually ships in 1-2 business days
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Product Description
From spiral pasta tossed with fresh pesto to a delicious lasagne layered with duck and cream sauce, the variety of pasta dishes is an endless source of inspiration in the kitchen and a pleasure at the table. Williams-Sonoma Collection Pasta offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring pasta dishes designed to suit any occasion -- from a light summer supper to a festive dinner party. This expertly photographed, full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf. "I hope you'll use a recipe from this book to make pasta for dinner tonight!"
Amazon.com Review
Williams-Sonoma, purveyor of choice gourmet products and kitchenware, has also created a collection of succinct yet comprehensive cookbooks. Part of the series, Pasta offers 40 all-occasion recipes that reflect the company's signature good taste. From classics like Spaghetti alla Carbonara and Fettuccine Alfredo to quick-supper specialties such as Green Farfelle with Tomato Sauce and elegant dishes including Crab Ravioli with Crème Fraîche and Basil, the book offers a wide range of astutely chosen recipes. Formulas for seasonal pastas, such as Penne with Lamb Ragù and Mint, and hearty vegetarian pastas, like Roasted Eggplant Lasagna, are also included. Accompanied by color photos that show the pastas in all their glory, the Italian-rooted recipes are completely doable, and will appeal to a wide range of cooks. Throughout, sidebars (like "Cooking with Spirits") offer useful information on techniques and ingredients; a glossary and basics section are also helpful. Though small in size, the book provides an inclusive store of superior recipes and instruction. --Arthur Boehm
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