Synopses & Reviews
A charming revised edition of the classic Italian cookbook that has sold more than a million copies and been translated into 12 languages
With flavors bursting from the simplest ingredients, the authentic Italian pasta dishes offered here can make home cooking truly sensational. The scent of torn basil leaves, the sizzle of pan-fried prawns, the sight of an olive-studded spaghetti alla puttanesca—pasta sauces invigorate all the senses. In this definitive collection, Diane Seed shares the 100 best sauce recipes she has encountered in 40 years of living, eating, and cooking in Italy. Infinitely varied, it includes specialities from regions across Italy and classics we've come to love that are both delicious and economical, plus a few extra-special dishes that are perfect for occasions. This indispensible selection is as wide-ranging as Italian culture itself. Trusted by cooks for more than 25 years, its sensational yet simple recipes are an essential ingredient in every kitchen. Includes dual measures.
"One of the most rudimentary, and rewarding, cookbooks out there among the kazillions. . . . every recipe is easy and pays off with big flavor." —Epicurious.com
With rich flavours bursting from simple ingredients, authentic Italian pasta is always a delight. The scent of torn basil leaves; the sizzle of pan-fried prawns; the sight of an olive-studded spaghetti alla puttanesca: pasta sauces envigorate all the senses. These classic flavours are always tempting, but there is so much more to savour - have you tried walnut, pumpkin or lamb pasta?
Diane Seed, a resident in Italy for over 40 years, shares the one hundred best ever recipes for pasta sauces from all over the country. With recipes that are simple and extravagant, classic and innovative, this seleccione is as wide-ranging as Italian culture itself. Yet it is the subtleties that make all the difference: Diane Seed unveils when to add your cheese, and how to get the perfect amount of sauce, to turn your pasta into real Italian cuisine.
This charming book, trusted by many for over 25 years, is now being reissued in a beautiful new design as a part of Square Peg's Cookery Classics collection.
About the Author
Diane Seed has lived in Rome for 30 years, and has built up an international reputation for her unrivaled knowledge of Italian regional cuisine. She writes for various magazines and travels the world giving lectures, lessons, and demonstrations—Lonelyplanet.com refers to her as "the doyenne of Roman cookery teachers." She worked frequently for the International Olive Oil Council, and for eight years as the Italian food consultant for Marks and Spencer.