The Cook’s Encyclopedia of Pasta
The Cook’s Encyclopedia of Pasta by Jeni Wright, published by Anness Publishing in 2000, is a detailed guide that explores the world of Italian pasta. This edition spans 256 pages and is presented in English, offering readers a thorough understanding of selecting, preparing, and savoring this beloved cuisine.
Readers will find a wealth of information covering various aspects of pasta, including classic and original recipes. The book serves as a reference for cooking enthusiasts interested in specific ingredients and techniques related to pasta. With its comprehensive approach, this encyclopedia aims to enhance the culinary experience for anyone looking to enjoy Italian pasta.
Official synopsis Publisher
Cook”s Encyclopedia of Pasta is a comprehensive guide to choosing, making, cooking and enjoying Italian pasta. It contains a wealth of information about every aspect of Italy”s favourite food as well as classic, original recipes.’
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