Jeni Wright

This highly illustrated book is a comprehensive guide to choosing, making, cooking and enjoying Italian pasta. An expert introduction covers the traditional pasta sauce ingredients, such as fresh herbs and leaves, seasonings, spices, fish and shellfish, vegetables and cheese. There follows a step-by-step guide to the different pasta shapes available, and how to make your own fresh pasta. The recipe section then features every kind of pasta dish: simple broths and hearty soups, tomato and cream sauces, fish and shellfish, meat and poultry, vegetables and vegetarian dishes, baked and stuffed pasta dishes, fresh and healthy options, and pasta salads. Enjoy classics such as Tagliatelle alla Bolognese and Fettuccine all'Alfredo; regional specialities such as Ravioli alla Romagnola (little pasta pillows stuffed with minced pork and turkey and served with sage butter sauce) and original ideas such as Pipe with Ricotta, Saffron and Spinach, and Tagliatelle Tricolore. Illustrated throughout with over 800 glorious photographs, easy-to-read, informative text and enticing dishes, this attractive book is the definitive kitchen guide and recipe collection.

This superb book is a comprehensive guide to choosing, making, cooking and enjoying Italian pasta. It features 150 classic and original recipes from simple yet robust soups to fresh and healthy salads, and from rich and warming bakes and casseroles to delicately stuffed pasta parcels. There is also a pictorial guide to all the key ingredients. The recipe section is a triumphant combination of classic regional dishes and original, contemporary ideas, including shellfish lasagne, tortellini with ham, and spaghetti with artichokes. This is a kitchen guide, sourcebook, reference manual and recipe collection - a perfect resource for every pasta-lover.

This title offers 150 inspiring recipes shown in more than 350 photographs. 150 fabulous recipes show you how to create the very best pasta dishes, for every meal and every occasion. Every type of pasta sauce is presented from tomato sauces, cream sauces and vegetable sauces to fish and shellfish sauces and meat and poultry sauces, as well as ideas for baked pasta, stuffed pasta, soups and salads. You can choose sensational pasta dishes such as Linguine with Sun-dried Tomato Pesto, Alfredo's Fettuccine, Penne with Prawns and Artichokes, Pappardelle with Chicken and Mushrooms, and Ravioli with Crab. It includes a guide to the amazing variety of dried and fresh pasta, pasta equipment and the basic ingredients needed for essential sauces, and the techniques for making your own pasta. It includes at-a-glance nutritional notes for every recipe. Pasta is an ingredient like no other. Cheap to buy, easy to cook, delicious to eat and incredibly versatile, Italy's famous culinary export has become a hugely popular food. With its myriad shapes and textures, pasta can form the basis of a limitless range of dishes. 150 fantastic recipes are packed into this fresh, bright and contemporary volume with its wealth of innovative ideas. 350 stunning photographs show how to make every conceivable type of pasta dish, using a wonderful variety of fresh ingredients. There is an illustrated guide to just some of the huge variety of pasta shapes that are available, and a description of which is suitable for which dish. There are instructions on how to make delicious fresh pasta, the equipment you will need, and the basics of cooking and serving perfect pasta, making this an indispensable book for pasta lovers everywhere.

This is the definitive guide to choosing, making and cooking your own pasta, with over 350 step-by-step recipes and over 1500 fabulous photographs. It offers all you need to know about the world's favourite ingredient. It includes every kind of pasta and noodle, with over 350 classic and original recipes. There is an identification guide that contains a huge range of dried and fresh pasta types and shapes, as well as the primary pasta sauce ingredients and pasta-making equipment. Step-by-step instructions guide you through the secrets of cooking and serving pasta, and include illustrated techniques for easy home-made pasta, from cutting shapes and noodles to making flavoured and coloured variations. This title includes a comprehensive identification guide that contains close-up photographs of the huge range of dried and fresh pasta types, including long, short and flat varieties; shapes for soup and stuffing; and, unusual designer shapes. Each is accompanied by information on its origins, the various forms and names, and traditional sauces. The illustrated techniques section guides you through the secrets of making, cooking and serving pasta and includes on making your own pasta. There are useful tips on how to eat it, matching shapes to sauces, and which wines to choose. In this title, an enticing recipe collection presents favourite classic recipes, regional specialities and contemporary ideas, and there are recipes for every kind of pasta dish.

This title features fabulous pasta sauces, starters, salads and soups, shown in over 300 step-by-step photographs. It presents a combination of traditional dishes, regional specialities, and original recipe ideas. It guides you through each stage of preparation with easy-to-follow, step-by-step instructions. It features classic recipes such as Penne all' Arrabbiata and Minestone Soup, as well as contemporary ideas such as Paglia e Fieno with Prawns and Vodka, and Tagliatelle with Radicchio and Cream. It includes guidelines on how to cook pasta to perfection, with tips on how to eat it, how to match shapes to sauces, and how to serve. This superb book is a truly comprehensive guide to choosing, cooking and enjoying Italian pasta. The introductory identification section contains fabulous photographs and fascinating information on a huge range of dried and fresh pasta types, including long and short varieties as well as flavoured and colored pasta. There is also a fully illustrated technique section showing how to cook and serve pasta, and how to choose the right pasta for your sauce. The book features more than 100 inspirational recipes for pasta sauces, salads and soups, encompassing all kinds of pasta.

This is the ultimate collection of classic pasta, pizza, antipasto, risotto, meat, fish, vegetable dishes and delicious desserts, with over 500 photographs. This is a comprehensive collection of 500 authentic Italian recipes - from antipasti through to zabaglione - with tempting and tasty ideas for every part of the meal and every occasion. It features warming soups, sizzling pizza and satisfying savoury breads, succulent ragus and roasts, chargrilled fish and shellfish, and a fantastic range of pasta, polenta, gnocchi, noodle and rice dishes well as delectable desserts and ices. It includes all the popular Italian classics such as risotto, cannelloni and lasagne, pizzette and calzone, and zabaglione and tiramisu, as well as lesser-known regional specialities such as chicken with ham and cheese from Emilia-Romagna and grilled fennel salad from Tuscany. Clear step-by-step instructions and a full-colour photograph of every finished dish guarantee perfect results every time. It also includes a nutritional analysis for every recipe. Italy is rightly regarded as one of the world's greatest cuisines. From the sundrenched Mediterranean to misty Alpine slopes, the country is a patchwork of wonderfully varied regions and culinary traditions, each featuring its own typical ingredients, cooking methods and recipes. This amazing diversity is celebrated here in an incredible collection of 500 recipes. Traditional regional recipes are well represented, such as Chicken with Ham and Cheese from Emilia-Romagna, Tortelli with Pumpkin Stuffing from Mantua, and Risi e Bisi from the Veneto, alongside contemporary dishes such as Grilled Fennel Salad with Nicoise Olives, Basil and Pecorino Stuffed Tenderloin, and Hot Avocado Halves with Balsamic Vinegar and Basil Oil. With easy-to-follow tested recipes, this comprehensive compendium of Italian dishes will appeal to everyone who loves good food and cooking.

Easy Italian classics for every day and special occasions, with step-by-step instructions and 200 fabulous photographs

This is a box set of 4 books with 265 authentic recipes shown in more than 1160 evocative photographs. It is a collection of 265 timeless Mediterranean dishes, from simple soups and salads to delectable meat, fish and vegetable dishes, and pastries, cakes and desserts. It features uncomplicated, robust and delicious food from Italy, Greece, Spain and France, using the best seasonal produce. It includes classic sun-drenched recipes from each region, such as Sicilian Pizza, Greek Taramasalata, Spanish Paella and Toulouse Cassoulet. It is beautifully illustrated with over 1160 sumputous photographs, including easy-to-follow step-by-step instructions and glorious pictures of every finished dish. These four books bring together a fabulous selection of authentic recipes from Italy, Greece, Spain and France, covering appetizers, main courses, salads, breads, sweets and desserts. All the traditional classics are included - such as Tagliatelle alla Bolognese, Loukoumia, Crema Catalana, and Moules Marinieres - as well as a complete guide to identifying, preparing, using and cooking with traditional Mediterranean ingredients. Illustrated with over 1160 beautiful photographs, this essential box set is a delectable collection of recipes as diverse as the people and regions from which they originate, and will bring to life the true taste of the Mediterranean.

This fabulous collection of 325 recipes draws on Italy's fresh, healthy produce and traditional repertoire of tasty, colourful dishes. It includes all the most popular Italian dishes from tempting antipasti to warming pasta and risotto dishes, succulent grilled fish and meat dishes, and delicious desserts, cakes and breads. Try regional recipes such as Vermicelli with Clam Sauce from Naples, Tagliatelle with Bolognese sauce from Bologna, Monkfish with Tomato and Olive Sauce from Calabria and Corsican Beef Stew with Macaroni. Most of the dishes are inexpensive to make and use ingredients that are readily available. Every recipe is photographed, and clear, step-by-step instructions make them easy to follow, ensuring success every time you cook.

This is a comprehensive and fully illustrated identification guide to all kinds of dried and fresh pasta with complete details on how to select and use them. This title features more than 30 recipes, including classic sauces such as Fettuccine all'Afredo and Capelli d'Angelo with Lobster, stuffed pastas such as Spinach and Ricotta Ravioli, and baked pasta dishes such as Shellfish Lasagne and Macaroni with Four Cheeses. It offers easy-to-follow instructions for preparing and cooking pasta of all types, with serving suggestions and professional hints and tips. It features step-by-step photographs and a beautiful picture of each finished dish. More than just a cookbook, this is a comprehensive guide to pasta, from selecting and making the many varieties to serving perfect dishes every time. An introduction gives the history of pasta. There is an illustrated identification guide to the huge range of fresh and dried pastas, information on the main ingredients used in classic pasta sauces, essential equipment for making your own pasta, and guidelines on cooking and presenting pasta. The recipe section includes more than 30 delicious dishes using both fresh and dried pasta - so there's something to suit any occasion. Each recipe is accompanied by helpful step-by-step photographs and a picture of the finished dish, making it easy to achieve perfect results.

150 fantastic recipes are packed into this fresh, bright and contemporary volume. Chapters include Broths and Soups, Tomato Sauces, Cream Sauces, Fish and Shellfish, Meat and Poultry, Vegetables and Vegetarian Dishes, Baked Pasta, Stuffed Pasta, Fresh and Healthy Pasta, and Pasta Salads. There is also an illustrated guide to just some of the variety of pasta shapes, and a description of which is the most suitable for which dish. There are full instructions on how to make your own fresh pasta, the equipment you will need, and the basics of cooking and serving perfect pasta, making this an indispensable book for pasta lovers everywhere.

More than 70 deliciously authentic recipes from across Italy shown in over 300 step-by-step photographs

Fish and seafood are a healthy, versatile and delicious choice, and to prove that cooking with these ingredients doesn't have to be complicated or time-consuming, the team at BBC Good Food Magazine have collected their favourite recipes for Good Food 101 FishSeafood Dishes.