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1 Remote Warehouse Cooking and Food- Vegetarian and Natural

Vegetarian Pasta

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Vegetarian Pasta Cover

 

Synopses & Reviews

Publisher Comments:

Pasta has never been more popular. It's versatile, easy to cook, inexpensive and delicious. In this new collection of imaginative recipes, vegetarian cooking expert Rose Elliot shows how pasta can be prepared in many different ways to produce a wide range of satisfying and creative meals. From robust soups to baked lasagnes, from light salads to steaming bowls of noodles bathed in succulent sauces, Rose's unique collection of recipes will inspire a family supper, a solo meal in front of the TV or a festive dinner for company.

Recognized for her practical and unassuming approach to cooking, Rose starts with the basics. For those who don't know their spaghetti from their vermicelli there's a photographic guide to the many pasta varieties used in the book, as well as advice on selecting and cooking pasta. Rose then presents her pasta soups, pasta salads, five-minute sauces, simple pasta dishes, slightly more complicated "classic" sauces and, finally, baked dishes. Dried or frozen ingredients can be substituted when fresh aren't available and low-fat versions of many sauces are included.

This beautifully illustrated book contains 150 easy-to-follow recipes, many of which can be prepared in 10 minutes or so: the time it takes the pasta to cook. Inspired by recipes such as woodland mushroom and pasta soup; linguine with vodka and peas; spinach and cheese canneloni; and gnocchi with mushrooms, artichokes, mascarpone and basil, you're guaranteed to put a healthy, affordable and tasty meal onto your table.

Synopsis:

In this new collection of imaginative recipes, vegetarian cooking expert Rose Elliot shows how pasta can be prepared in many different ways to produce a wide range of satisfying and creative meals. From robust soups to baked lasagnes, from light salads to steaming bowls of noodles bathed in succulent sauces, Rose's unique collection of recipes will inspire a family supper; a solo meal in front of the TV or a festive dinner for company. Recognized for her practical and unassuming approach to cooking, Rose starts with the basics. For those who don't know their spaghetti from their vermicelli there's a photographic guide to the many pasta varieties used in the book, as well as advice on selecting and cooking pasta. Rose then presents her pasta soups, pasta salads, five-minute sauces, simple pasta dishes, slightly more complicated "classic" sauces and, finally, baked dishes. Dried or frozen ingredients can be substituted when fresh aren't available and low-fat versions of many sauces are included.

Product Details

ISBN:
9780679778264
Author:
Elliot, Rose
Publisher:
Random House
Location:
New York :
Subject:
Cookery
Subject:
Home economics
Subject:
Vegetarian
Subject:
Vegetarian cookery
Subject:
Pasta
Subject:
Cookery (pasta)
Subject:
Specific Ingredients - Pasta
Subject:
Vegetarian - General
Edition Number:
1st U.S. ed.
Edition Description:
Trade paper
Series Volume:
no. 97-2
Publication Date:
19970812
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
144
Dimensions:
9.55x8.94x.45 in. 1.39 lbs.

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Related Subjects


Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Vegetarian Pasta Used Trade Paper
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Product details 144 pages Random House - English 9780679778264 Reviews:
"Synopsis" by , In this new collection of imaginative recipes, vegetarian cooking expert Rose Elliot shows how pasta can be prepared in many different ways to produce a wide range of satisfying and creative meals. From robust soups to baked lasagnes, from light salads to steaming bowls of noodles bathed in succulent sauces, Rose's unique collection of recipes will inspire a family supper; a solo meal in front of the TV or a festive dinner for company. Recognized for her practical and unassuming approach to cooking, Rose starts with the basics. For those who don't know their spaghetti from their vermicelli there's a photographic guide to the many pasta varieties used in the book, as well as advice on selecting and cooking pasta. Rose then presents her pasta soups, pasta salads, five-minute sauces, simple pasta dishes, slightly more complicated "classic" sauces and, finally, baked dishes. Dried or frozen ingredients can be substituted when fresh aren't available and low-fat versions of many sauces are included.
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