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The Williams-Sonoma Collection: Pasta [Hardcover]

By Erica de Mane (Author) & Chuck Williams (Editor)
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Item description for The Williams-Sonoma Collection: Pasta by Erica de Mane & Chuck Williams...

Everybody loves pasta, and now Williams-Sonoma makes it easy to prepare wonderful pasta dishes that evoke the genuine spirit of Italy. Forty-two easy-to-follow recipes are accompanied by beautiful photographs and sidebars highlighting key ingredients or cooking techniques. Highlights include Classic Pasta with Homestyle Tomato Sauce, Crab Ravioli and Roasted Eggplant Lasagna.

Publishers Description
From spiral pasta tossed with fresh pesto to a delicious lasagne layered with duck and cream sauce, the variety of pasta dishes is an endless source of inspiration in the kitchen and a pleasure at the table.
Williams-Sonoma Collection "Pasta" offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring pasta dishes designed to suit any occasion -- from a light summer supper to a festive dinner party. This expertly photographed, full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf.
""I hope you'll use a recipe from this book to make pasta for dinner tonight ""

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Item Specifications...

Studio: Free Press
Pages   119
Est. Packaging Dimensions:   Length: 0.75" Width: 8.75" Height: 9.5"
Weight:   1.55 lbs.
Binding  Hardcover
Release Date   Nov 1, 2001
Publisher   Free Press
ISBN  0743224434  
ISBN13  9780743224437  

Availability  0 units.

More About Erica de Mane & Chuck Williams

Register your artisan biography and upload your photo! Erica De Mane writes about Italian cooking for such publications as "Food & Wine, Gourmet, Fine Cooking, Saveur, " and the "New York Times." She contributed to the new "Joy of Cooking" and to the "Food & Wine" books "Pasta, " "Soups" and "Stews." Her first solo book, "Pasta Improvvisata, " was published to wide acclaim. An active member of the International Slow Food Movement, De Mane lives in New York City.

Erica de Mane currently resides in New York City, in the state of New York.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Pasta
2Books > Subjects > Cooking, Food & Wine > General

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Reviews - What do customers think about The Williams-Sonoma Collection: Pasta?

Very basic  Nov 26, 2007
This book is for novice cooks and discusses different types of pasta (spaghetti vs. fettuccini) and the recipes are pretty quick using boxed pasta and readily available ingredients.
another W-S winner  Sep 3, 2007
although i find a lot of williams-sonoma cookbooks to be a little thin, they always pack gorgeous photos with recipes you can usually trust. this is no exception. i made a double portion of penne a la vodka, without having tried it out previously, for a potluck yesterday. rave reviews! definitely a keeper.
Great recipes, nice photographs  Jul 27, 2006
The recipes in this book are very good, and this book is a great place to start if you don't know many pasta recipes yet. It covers many classic dishes, so several of the recipes are not unique to this book. Each of the dishes is nicely photographed.
Good Recipes and Basic Info....  Mar 19, 2006
This is an excellent book for the home chef. It has recipes that even the most timid beginner can sucessfuly (and effortlessly) complete.

It is beautifully photographed. The recipes are concise and easy to follow.

I love the informative sidenotes that accompany each recipe. A beginning cook can learn a lot from reading them.

I recommend this book for all cooks.
Wonderful recipes  Oct 23, 2005
This book has great pasta recipes. The fettuccine alfredo is too good for words. This book keeps in line with the series -- well-written recipes, beautiful photos of every dish.

The pasta basics section has good advice on fresh pasta. I wish it would have included info on making it with a food processor. I think that's covered in the new Mastering series from WS, which is billed as more technique than recipe.

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