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Inhaltsangabe
All the classic Italian ingredients and cooking techniques are clearly explained. Each recipe is shown in step-by-step photographs with a beautiful image of the finished dish. A delightful and practical book designed for the modern cook who wants to prepare authentic Italian food in their own home. Pasta and pizza are perhaps the two most well known and best-loved elements of Italian cuisine. Pasta recipes range from northern favourites such as pasta tossed with pesto sauce and the classic pasta with Bolognese Sauce, through to hearty, highly seasoned southern recipes such as piquant Fettuccine with Saffron Mussels, and a simple and delicious Pasta Salad with Olives. The pizza section combines traditional favourites such as Pizza Margherita and Four Seasons with lesser known specialities such as Spinach and Ricotta Panzerotti and Roast Vegetable and Goat's Cheese Pizza.
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Über die Autorin bzw. den Autor
Maxine Clarke holds a diploma from Leith's School of Food and Wine in London, where she taught for several years. Her catering experience led to work in publishing, creating recipes and styling food for photography for leading women's magazines. Shirley Gill graduated with a diploma in Home Economics before starting work in publishing, first for Food Magazine, and then for Cook's Weekly. She became Cookery Editor of the successful Taste magazine in 1988, then moved to Essentials. Since then she has worked as a food writer and home economist, contributing to many books and magazines.
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