Bugialli On Pasta New and Enlarged Cookbook

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Description: Master chef, renowned teacher, and award-winning cookbook author Giuliano Bugialli revisits the world of pasta in this completely revised and enlarged edition of his 1988 best-selling Bugialli on Pasta. With 30 never-before-published recipes, a fresh design, and 100 new photographs taken on location in Italy, the new Bugialli will demand its own place in the kitchens of cooks who appreciate authentic and inventive Italian cuisine. 

From Sicily's magnificent Lobster Soup with Pasta to Bologna's Tagliatelle with Bolognese Ragu Meat Sauce, Bugialli offers traditional dishes that have been honed for centuries in all the regions of Italy. Penne Strascicate alia Lucchese tosses sausages, herbs, tomatoes, and cream with bite-sized tubes for a taste that typifies the hearty cuisine of its namesake city, Lucca. Pansoti o Pansooti alle Noci presents Genoa's triangular-shaped pockets, stuffed with ricotta, Parmesan, Swiss chard, and watercress, then topped with walnuts. The Tuscan Spaghetti con Salsa di Verdure combines long pastas with a chunky vegetable sauce of diced artichokes, carrots, and tomatoes. New recipes incorporate such alternative pastas as gnocchi, ravioli nudi, passatelli, and cous cous and explore the sublime flavors that result when pasta and cheese meet. 

Bugialli on Pasta is a masterful contribution to the cook's library from one of the greatest living authorities on Italian cooking. No serious cook or food lover can afford to be without it. 

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Condition: Jacket has minor shelf wear. Opening page has light pencil erasure. Further good condition.