The Pasta Bible

The Pasta Bible

Book - 1996
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Baker & Taylor
A history of noodles, noodle making and noodle varieties is followed by more then eighty recipes for international dishes from such diverse locales as Italy, Eastern Europe, and Japan--including soups, pasta salads, a variety of entrees, and some desserts

Blackwell North Amer
In a unique collaboration, Christian Teubner, the master pastry chef and world-renowned food photographer; Silvio Rizzi, European gourmet and food critic; and Tan Lee Leng, Chinese chef and food writer, have combined their knowledge and skills to produce this definitive cookbook: The Pasta Bible.
The title of this book is no idle boast, for it is the most complete illustrated publication on Italian pasta and Oriental noodles that has ever been published in a single volume. Every conceivable type of pasta and noodle is described in the text and illustrated in the photographs.
In addition to the comprehensive directory of dried noodles, pastas, gnocchi, and even dumplings - pasta secca - there are step-by-step instructions for making, cutting, and shaping fresh pastas - pasta fresca - at home.
More than 150 recipes for soups and sauces, and pasta and noodle meals with cheese, vegetables, fish, meat, game, and poultry, and over 1,000 specially commissioned color photographs make it not only a valuable practical book for the kitchen but also a handsome gift for a friend or family member.

Baker
& Taylor

A history of noodles, noodle making, and noodle varieties is followed by more than eighty recipes for international dishes from such diverse locales as Italy, Eastern Europe, and Japan--including soups, pasta salads, a variety of entrees, and some desserts. 35,000 first printing. $30,000 ad/promo.

Publisher: New York, NY : Penguin Studio, [1996]
Copyright Date: ©1996
ISBN: 9780670869961
0670869961
Branch Call Number: 641.822 Ri 1996
Characteristics: 240 pages : color illustrations ; 31 cm
Additional Contributors: Leng, Tan Lee

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