The definitive guide to choosing, making, cooking and enjoying Italian pasta
-- Comprehensive, full-colour identification guide contains fabulous close-up photographs of the huge array of dried and fresh pasta types and shapes, including regional varieties and unusual designer shapes.
-- A step-by-step techniques section guides you through the secrets of making, cooking and serving pasta, and includes essential information on making your own pasta successfully by hand and machine, from cutting shapes and noodles to making flavoured and coloured pasta.
-- Guidelines on how to cook and serve pasta, with useful tips on how to eat it, matching shapes to sauces, and which wines to choose.
-- A colourful visual guide to the primary pasta sauce ingredients, such as fresh herbs and leaves, seasonings, spices, oils and vinegars, flavourings, fish and shellfish, vegetables, and cheese and cream.
-- Includes a full-colour guide to essential pasta-making equipment.
-- Featuring over 150 inspirational recipes, from classic favourites, such as Spaghetti Bolognese and Fettuccine all'Alfredo; regional specialities, such as Cappelletti di Romagna (little pasta hats stuffed with cheese and served with a meat sauce); to original contemporary ideas, such as Pasta with Ricotta, Saffron and Shredded Spinach, and Tagliatelle Tricolore.
-- With over 800 glorious photographs, easy-to-read, informative text and enticing, tested recipes, The Pasta Bible is the definitive guide to the art of making, cooking and enjoying pasta. It is an essential book for every kitchen -- and every cook.