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Author: Joanna Farrow
Publisher: London : Hamlyn, 2007.
Edition/Format:   Print book : EnglishView all editions and formats

Includes step-by-step photography, instructions and professional tips which guide you through various aspects of cooking with pasta, from making and shaping your own pasta dough to creating sauces  Read more...


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Document Type: Book
All Authors / Contributors: Joanna Farrow
ISBN: 9780600615965 0600615960
OCLC Number: 232364901
Notes: Includes index.
Description: 128 pages : color illustrations ; 28 cm
Contents: Contents Introduction Dry pasta Fresh pasta Equipment Homemade pasta Rolling out (by machine & by hand) Homemade shapes Stuffed pasta Flavoured pasta Gnocchi Storing & cooking STARTERS SNACKS & SALADS Minestrone Butter bean soup Pasta in broth Chicken in broth Chicken salad Frazz squid Chilli prawns Garganelli Ham & Eggs Chorizo & saffron Pappardelle figs Roast beef linguini Pasta shells Smoked salmon ravioli Asparagus parcels Tagliatelle with truffles Gnocchi with broad beans SIMPLY SAUCES Amatriciana Sausage with chestnut & walnut Bacon & artichoke Carbonara Meat balls Bolognese Lamb & leek Chicken & tarragon Chicken liver Game & mushroon sauce Salmon butter Squid tartare Monk fish sauce Crayfish sauce Tapenade Vongole Bechamel 3 cheese Tomato sauce Pesto Tomato pesto Roast vegetable Garlic, spinach & mushroom Sweet potato & chick pea Walnut Lemon vodka MEAT Spicy sausage bake Lasagne Macaroni with beef & fennel Beef & duck Pasta & steak Lamb tortellini Chicken frittata Chicken ravioli Rabbit Veal FISH Seared tuna Salmon & leek bake Orrechi prawns Squid & scallops Penne swordfish Fideua Mouclade Pepper pasta Lemon sole Bottarga Herb farfalle VEGETABLES Goats cheese lasagne Pasta gratin Pumpkin ravioli Aubergine canneloni Pasticcio Pangritata Mushroom tagliatelle Taleggio & pear Pasta primavera Tagliatelle frittes Pasta lentils Gnocchi verde Index Acknowledgements
Responsibility: Joanna Farrow.


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