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I Want to Eat Pasta

Over 90 Easy Pasta Recipes Using 10 Ingredients or Less
By Giovanna Torrico
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Brief Description
An easy and accessible cookbook aimed at anyone who wants to make one of the world's most beloved foods in 20 minutes or less, often with no more than 5 ingredients. With over 90 recipes for inventive and delicious pasta dishes like Fusilli with Tuna and... Read More
Format: Paperback / softback
$2799
AVAILABLE WITH SUPPLIER Ships from our Auckland warehouse within 4-6 weeks

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A very accessible cookbook for one of the most popular foods: pasta. This small, flexi-bound book will be aimed at younger and less experienced cooks.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

An easy and accessible cookbook aimed at anyone who wants to make one of the world's most beloved foods in 20 minutes or less, often with no more than 5 ingredients.

With over 90 recipes for inventive and delicious pasta dishes like Fusilli with Tuna and Olives, Crab Linguine, and Penne with Sausage and Saffron, your next bowl of pasta is never far away. An illustrated visual glossary guides readers through various pasta shapes, and other special features show how to transform a tomato sauce into half a dozen different dishes or make pesto four ways.

I Want to Eat Pasta is perfect for those just starting their cooking journey, or anyone who needs a delicious bowl of pasta to pull out of a weeknight dinner rut.

Book Details

INFORMATION

ISBN: 9781958417805

Publisher: Hardie Grant US

Format: Paperback / softback

Date Published: 27 March 2025

Country: United States

Imprint: Hardie Grant US

Illustration: Full colour throughout

Audience: General / adult

DIMENSIONS

Spine width: 19.0mm

Width: 140.0mm

Height: 191.0mm

Weight: 402g

Pages: 192

Collections

Cook Books & Recipes Cooking & Food Giovanna Torrico Non-Fiction

About the Author

Giovanna Torrico was born in Southern Italy. After obtaining her Diplome de Patisserie from Le Cordon Bleu School in 2010, she honed her skills at the Ritz Hotel. In 2011 she set up her own catering company, Dolci di Gio, based in London and quickly earned a reputation for producing creative and delicious food.

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