The Art of Pasta
Penguin Books Ltd | ISBN 9781921382284
Hardback – 302 pages
Member’s price: $53.96
Usually ships within 2–11 business days.
To help you make your own plates of pasta, here are detailed instructions for making and cutting pasta (including pasta flavoured with herbs, porcini, saffron and squid ink), and for making simple filled pastas and perfect gnocchi.
To accompany your pasta, choose from an array of mouth-watering pestos –from the definitive Ligurian version made with basil and pine nuts to a vibrant-green pistachio pesto and a versatile orange and almond pesto that's equally good stirred through freshly cooked linguine, served with couscous or used as the basis of a salad dressing.
Simple dishes mark the passage of the seasons, such as tagliatelle served with raw mushrooms in autumn, or with the first thin spears of asparagus in spring. In the cooler days of winter, authentic recipes for slow-cooked ragus (including a classic Bolognese sauce that has stood the test of time) really come into their own, filling the house with wonderful aromas.
For the more adventurous cook, Lucio's executive chef Logan Campbell has contributed some contemporary interpretations of classic pasta dishes, including rabbit cannelloni with Jerusalem artichoke sauce and beetroot gnocchi with pancetta and goat's cheese.
150 Projects to Get You into the Culinary Arts
by Mark William Allison
Flower Colouring Book
by Sue Meredith
Japanese Kitchen Knives
by Kate Klippenstein, Yasuo Konishi, Hiromitsu Nozaki
The Australian Womens Weekly Retro Cookbook
by Australian Women's Weekly
My China Feast for All the Senses
by Kylie Kwong