Pasta: Fresh, Simple and Magnificent Recipes

In Pasta, hungry and impatient gourmets will fi nd more than 50 delicious fresh or dry pasta dishes, all within the reach of the keen cook, many achievable within minutes. Pasta's huge variety of shapes, textures, colors, and flavors make it the ideal ingredient for starters, salads, main courses with meat, seafood, or vegetables—and even desserts (ravioli filled with chocolate!). Lasagne, ravioli, or spaghetti are part of our everyday life, and this cookbook will prove indispensable for all those who love unfussy yet utterly delicious food.

French chef Valéry Drouet is a regular contributor to the food pages of women’s magazines, the author of numerous cooking books, and a food stylist for the advertising industry.

Pierre-Louis Viel is a professional photographer specializing in food and table decoration (www.pierrelouisviel.com).

Highlights:
• More than 50 simple and delicious pasta dishes with and without meat
• Clear and detailed instructions to make your own fresh pasta and to color it
• Cooking tips make even beginners feel confi dent about their ability to try variations on old classics or to explore truly unusual ideas