50 Great Pasta Sauces
Pamela Sheldon Johns
сту 2009 · Andrews Mcmeel+ORM
Электронная кніга
112
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Падыходзячыя
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reportАцэнкі і водгукі не спраўджаны Даведацца больш
Пра гэту электронную кнігу
From gorgonzola-walnut to rosemary-lamb, sauces to make every pasta dish more memorable—includes full-color photos.
Living on a farm in Tuscany, Pamela Sheldon Johns knows more than a little about Italian cooking, and 50 Great Pasta Sauces showcases some of her best sauces collected throughout her extensive culinary career. The recipes are divided into four mouthwatering categories—vegetable sauces, meat sauces, seafood sauces, and dairy sauces—each designed to be the centerpiece of an irresistible, unforgettable meal.
Lusciously illustrated, 50 Great Pasta Sauces has all the right ingredients to liven up your linguini or pep up your penne—and they can be prepared fast and affordably. Ranging from familiar, traditional standbys to creative new favorites, recipes include:
* Carbonara sauce
* Browned butter and sage sauce
* Garlic shrimp and wine sauce
* Roasted tomato sauce
* Asparagus and butter sauce
* Creamy goat cheese sauce, and many more
Living on a farm in Tuscany, Pamela Sheldon Johns knows more than a little about Italian cooking, and 50 Great Pasta Sauces showcases some of her best sauces collected throughout her extensive culinary career. The recipes are divided into four mouthwatering categories—vegetable sauces, meat sauces, seafood sauces, and dairy sauces—each designed to be the centerpiece of an irresistible, unforgettable meal.
Lusciously illustrated, 50 Great Pasta Sauces has all the right ingredients to liven up your linguini or pep up your penne—and they can be prepared fast and affordably. Ranging from familiar, traditional standbys to creative new favorites, recipes include:
* Carbonara sauce
* Browned butter and sage sauce
* Garlic shrimp and wine sauce
* Roasted tomato sauce
* Asparagus and butter sauce
* Creamy goat cheese sauce, and many more
Звесткі пра аўтара
Pamela Sheldon Johns is a former board member of the American Institute of Wine and Food and a professional member of the International Association of Culinary Professionals. She has written more than 13 cookbooks. She and her family make their home in Tuscany, where she hosts food and wine workshops.
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