Pasta!: Authentic Recipes From The Regions Of Italy

Pasta!: Authentic Recipes from the Regions of Italy

A new collection of authentic Italian pasta recipes discusses the secrets of creating the finest pasta dishes and presents more than fifty regional specialties that include Penne Rigati in Gorgonzola Sauce from Lombardy, Farfalle with Peas and Proscuitto from Emilia-Romagna, and southern Italy's fusilli with Sausage and Olives, among others.From Library JournalThe author of several other single-subject Italian cookbooks, including Gelato! and Pizza Napoletana!, Johns presents 50 recipes for regional Italian pasta dishes, along with history and background on this favorite food, a useful chart of pasta shapes categorized by region, and "A Tour of Artisan Pasta Makers." The book has a certain appeal, but recipes for many of these specialties can easily be found elsewhere. For large Italian cookery collections.Copyright 2001 Reed Business Information, Inc.About the AuthorPamela Sheldon Johns, a James Beard Award nominee, is the author of many cookbooks. Sheldon Johns runs a cooking school in Santa Barbara, California, and week-long wine and food workshops in Italy.