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| Omfang
| 352 sider : illustrasjoner
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| Opplysninger
| Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragù and carbonara - to the unfamiliar (but thrilling). This is glorious celebration of pasta from one of the best food writers of our time.
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| Emner
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| Sjanger
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| Geografisk emneord
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| Dewey
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| ISBN
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| Hylleplass
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