The Long & the Short of Pasta: A Collection of Treasured Italian Dishes - Couverture rigide

Caldesi, Giancarlo; Caldesi, Katie

 
9781784881696: The Long & the Short of Pasta: A Collection of Treasured Italian Dishes
Couverture rigide
ISBN 10 : 1784881694 ISBN 13 : 9781784881696
Editeur : Hardie Grant Books (UK), 2018

Synopsis

The Long and the Short of Pasta showcases the best Italian pastas from across the country. With dishes from Tuscany to Rome, this book brings to life the soul of Italy.

Katie and Giancarlo Caldesi bring together a collection of incredible pasta dishes inspired by their lifetime travelling Italy and cooking Italian food. Enjoy dishes such as a Roman potato gnocchi in a tomato sauce, spaghetti with sardine and wild fennel sauce from Sicily and scialatielli with a porcini and pancetta sauce from the Amalfi Coast.

Covering the basics of making fresh pasta and the perfect sauces to pair them with, this will give anyone the confidence to master the art of Italy’s most beloved ingredient.

As with all of the Caldesi’s books, it will include gorgeous photographs of the Italian landscape and city portraits paired with personal travel musings and historical anecdotes about the origins of the recipes.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

Katie and Giancarlo Caldesi are the owners of London’s Caffé Caldesi, Caldesi in Campagna in Bray, and the Marylebone La Cucina Caldesi cooking school. They are undisputed experts in Italian food and have taught alongside some of the biggest names in Italian cuisine, including Gennaro Contaldo, Ursula Ferrigno and Valentina Harris.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Hardie Grant Books (UK)
Date d'édition
2018
Langue
anglais
ISBN 10 
1784881694
ISBN 13 
9781784881696
Reliure
Relié
Nombre de pages
176
Coordonnées du fabricant
non disponible
Personne responsable
non disponible