Food - Pasta
Wine Diva cookbooks

Books – Food – Pasta

Books 1 to 20 of 27 – Pasta

75 Classic Pasta Sauces  by Linda Fraser
Pasta is quick and easy to cook, economical and very nourishing – but it is the sauce that makes the dish. This marvellous collection of over 75 recipes offers an extensive repertoire of sauces, from classics, such as Spaghetti alla Carbonara, to innovative combinations, such as Campanelle with Yellow Pepper Sauce.

Paperback,  96 pp,  $13.95. Buy now

Pasta Passion  by Ursula Ferrigno
Pasta is the ultimate storecupboard staple and the original ‘5-minute meal’. With the addition of just a few simple ingredients it’s possible to make a stunning dish to suit all occasions and palate. Bestselling author Ursula Ferrigno’s passion for pasta and her unique source of simple but authentic recipes, many from her own family, make this the essential book on pasta. Pasta Passion begins with an introduction on how to make and cook your own fresh pasta, basic pasta sauces and tips on how to match sauces to pasta shapes. With over 140 recipes and ideas, the chapters that follow feature dishes for every occasion from Instant Pasta, to Everyday Pasta Dishes, Light and Healthy, Cook Ahead and Pasta to Impress. There are traditional favouri

Paperback,  304 pp,  $19.95. Buy now

River Cafe Pocket Books  by Rose Gray and Ruth Rogers
A collection of pasta recipes that brings together some of the best dishes from the River Cafe. With over 100 of their best recipes, this work includes meat or fish-based sauces, cheese sauces, and vegetarian sauces. It also contains ideas for stuffed pasta and gnocchi; and offers tips and advice

Paperback,  192 pp,  $27.95. Buy now

On Top of Spaghetti…: Macaroni, Linguine, Penne, and Pasta of Every Kind  by Johanne Killeen and George Germon
No other food offers the unique, tangible, sensuous enjoyment of pasta. And with a few fresh ingredients, a little imagination, and a lot of love (for cooking and for each other), Johanne and George have been making pasta magic for years. Now, with “On Top of Spaghetti” . . ., they offer their experience cooking pasta in Italy, in their restaurant, and in their home kitchen. All of the lessons, the techniques and secrets are here for you to achieve perfect results for perfect pasta. You will find authentic dishes such as Ricotta Ravioli, Linguine with Classic Ligurian Pesto, and Pasta Shells with Spicy Sausage Red Sauce, as well as innovative new dishes such as Zucchini Flower Lasagne, Saffron-Sauced Pasta and Osso Buco.

,  264 pp,  $39.95. Buy now

Macaroni and Cheese   by Marlena Spieler and Noel Barnhurst
Macaroni & Cheese is now being spotted at restaurants around town, and this fantastic cookbook has it all. More than 50 classics range from the tried-and-true Yankee Doodle Dandy Baked Macaroni and Cheese and quick to prepare specialties such as the yodel-worthy Alpine Macaroni with Appenzeller and Crème Fraîche to international specialties like Giuvetchi, a Greek dish of orzo in a cinnamon tomato sauce with lamb and kasseri, myzithra, and feta cheeses. There are even a few dessert versions like Falooda, a traditional Indian treat, this one using ricotta and sweet vermicelli, with cherries and a touch of cardamom. Recipes for side salads and soups help round out a balanced meal. Mac & cheese – it’ll always please.

Paperback,  132 pp,  $23.95. Buy now

GOOD FOOD, 101 PASTA AND NOODLE DISHES/ TRIED AND TESTED RECIPES 
So versatile, so quick and so healthy – pasta and noodles are the ultimate convenience foods. Whether you want a speedy after-work supper or a more substantial meal.

Paperback,   $17.95. Buy now

Sauces for Pasta  by Kristie Trabant
There are pasta sauces to please everyone in this collection of classics and originals that recreate the best of those fantastic Italian restaurants. Adventuresome cooks will be tempted by a chapter of brightly flavored new sauces that are as nutritious as they are easy to make

Paperback,  128 pp,  $14.95. Buy now

Pasta  by Fabrizio Ungaro
Each Italian Pantry book is unique in style, content and recipes. A short history of the Italian food product is followed by a detailed description of the production techniques and notes for evaluating and appreciating the regional differences. Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil and cured meats in each region and even within certain towns. These books take a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region and typical recipes using the distinct produce of that area. The Italian Pantry books are valuable references for culinary students and professionals as they are scholarly and technically informative. Lavi

Hardback,  64 pp,  $18.95. Buy now

365 Ways To Cook Pasta  by Marie Simmons

Paperback,  240 pp,  $18.95. Buy now

Cook’s Practical Handbook: Pasta Sauces  by Jeni Wright
This superb book is a truly comprehensive guide to choosing, making, cooking and enjoying Italian pasta. The identification section contains fabulous photographs of the huge range of dried and fresh pasta types, including long, short and flat varieties as well as flavoured and coloured pasta. The book then features 100 inspirational recipes for pasta sauces, salads and soups, including classics, such as Penne all’Arrabbiata and Rich Minestrone, and contemporary ideas, such as Paglia e Fieno with Prawns and Vodka, and Tagliatelle with Radicchio and Cream. There are recipes for every kind of pasta dish, from simple broths and hearty soups, to fish and shellfish, meat and poultry, and vegetables and vegetarian dishes.

Paperback,  132 pp,  $17.95. Buy now

Four Seasons Pasta   by Janet Kessel Fletcher
In a world where everyone seems to be trying to eat more healthily, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, she has unearthed many authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer’s spaghetti alla Palermitana, an Autumn radicchio to braise with pancetta and onions, or hearty winter bean-and-pasta soups and kale for a winter pesto. Includes guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen.

Paperback,  132 pp,  $27.95. Buy now

Passion for Pasta  by Antonio Carluccio
A food for all occasions, pasta’s huge variety of shapes, textures and flavours make it the perfect basis for all types of meals. Carluccio provides innovative and exciting recipes for soups, main courses, salads and even desserts.

Paperback,  192 pp,  $39.95. Buy now

Patricia Wells’ Trattoria  by Patricia Wells
Presents one hundred and fifty recipes for authentic and traditional trattoria food, including more than thirty pasta dishes.

Hardback,  338 pp,  $27.95. Buy now

The Classic 1000 Pasta and Rice Recipes  by Carolyn Humphries
Pasta and rice are store-cupboard classics supporting the most varied and original range of imaginative eating from around the world. From Italy to North Africa, from the Far East to the Indian subcontinent, their versatility know no bounds. Plus, pasta and rice meals are economical, quick and easy to make, and great for everyday or special-occasion eating. This collection of 1000 mouth-watering recipes puts imagination on the bookshelf so anyone can stir up a delicious and satisfying meal at a moment’s notice. Includes colour photographs.

Paperback,  418 pp,  $16.99. Buy now

The Complete Book of Pasta and Noodles  by Cook’s Illustrated editors
Featuring more than five hundred recipes, this celebration of pasta and noodles includes instructions for preparing a wide range of fresh pastas and hundreds of tasty sauces, casseroles, and side dishes. Reprint. 10,000 first printing.

Paperback,   $29.95. Buy now

All About Pasta & Noodles  by Irma Von Starkloff Rombauer
Includes recipes for fresh pasta, sauces, filled and baked pastas, American noodle dishes, Asian noodles, and dumplings.

Hardback,  128 pp,  $22.95. Buy now

Light Pasta Sauces  by Maggie Ramsay
Showcases updated recipes for such healthy pasta sauces as duck with hoisin sauce, crab with lemon and parsley, roasted vegetable, mushrooms with truffle oil, and eggplant and tomato salsa with pine nuts.

Hardback,  63 pp,  $22.95. Buy now

Joie Warner’s No Cook Pasta Sauces  by Joie Warner
Why cook if you don’t have to? Joie Warner offers 75 deliciously easy pasta sauces — all ready in minutes without turning on a burner. These no-cook sauces are whipped up while the pasta water boils, and heated when they mingle with the linguine, fettuccine, or other steaming hot pasta. Using only a handful of vibrantly flavorful ingredients such as olives, citrus, tomatoes, capers, goat cheese, and succulent herbs, Warner shows how to turn out fantastic dishes in a matter of minutes. Imagine such sauces as savory Puttanesca, Asian-Style Sesame with Roasted Red Peppers, Creamy Tomato and Gorgonzola, or Green Pea and Prosciutto made from scratch and ready to eat by the time the spaghetti is al dente.

Paperback,  144 pp,  $27.95. Buy now

The Encyclopedia of Sauces for Your Pasta  by Charles A. Bellissino
The largest and most extensive collection of delectable pasta sauces available

Paperback,  576 pp,  $44.95. Buy now

Pasta and Co. by Request: Coveted Recipes from Seattle’s Leading Take-Out Foodshop  by Marcella Rosene

Paperback,  264 pp,  $28.95. Buy now