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The Williams-Sonoma Collection: Pasta [Hardcover]

By Erica De Mane, Chuck Williams (Editor), Maren Caruso (Photographer), Lara Williams (Artist), Nicolas Wyrsch (Editor), Jon Tyson & Sylvia Yount
Our Price $ 14.41  
Retail Value $ 16.95  
You Save $ 2.54  (15%)  
Item Number 150190  
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Item Specifications...

Pages   119
Est. Packaging Dimensions:   Length: 0.75" Width: 8.75" Height: 9.5"
Weight:   1.55 lbs.
Binding  Hardcover
Release Date   Nov 1, 2001
Publisher   Free Press
ISBN  0743224434  
EAN  9780743224437  

Availability  0 units.

Williams-Sonoma Collection - Full Series Preview
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  The Williams-Sonoma Collection: Chicken   $ 14.41   In Stock  
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Item Description...
From spiral pasta tossed with fresh pesto to a delicious lasagne layered with duck and cream sauce, the variety of pasta dishes is an endless source of inspiration in the kitchen and a pleasure at the table.
Williams-Sonoma Collection "Pasta" offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring pasta dishes designed to suit any occasion -- from a light summer supper to a festive dinner party. This expertly photographed, full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf.
""I hope you'll use a recipe from this book to make pasta for dinner tonight ""

Buy The Williams-Sonoma Collection: Pasta by Erica De Mane, Chuck Williams, Maren Caruso, Lara Williams, Nicolas Wyrsch, Jon Tyson & Sylvia Yount from our Christian Books store - isbn: 9780743224437 & 0743224434

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More About Erica De Mane, Chuck Williams, Maren Caruso, Lara Williams, Nicolas Wyrsch, Jon Tyson & Sylvia Yount

Register your artisan biography and upload your photo! Erica De Mane writes about Italian cooking for such publications as Food & Wine, Gourmet, Fine Cooking, Saveur, and the New York Times. She contributed to the new Joy of Cooking and to the Food & Wine books Pasta, Soups and Stews. Her first solo book, Pasta Improvvisata, was published to wide acclaim. An active member of the International Slow Food Movement, De Mane lives in New York City.

Erica de Mane currently resides in New York City, in the state of New York.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Pasta   [94  similar products]
2Books > Subjects > Cooking, Food & Wine > General   [9481  similar products]

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Reviews - What do our customers think?
Very basic  Nov 26, 2007
This book is for novice cooks and discusses different types of pasta (spaghetti vs. fettuccini) and the recipes are pretty quick using boxed pasta and readily available ingredients.
another W-S winner  Sep 3, 2007
although i find a lot of williams-sonoma cookbooks to be a little thin, they always pack gorgeous photos with recipes you can usually trust. this is no exception. i made a double portion of penne a la vodka, without having tried it out previously, for a potluck yesterday. rave reviews! definitely a keeper.
Great recipes, nice photographs  Jul 27, 2006
The recipes in this book are very good, and this book is a great place to start if you don't know many pasta recipes yet. It covers many classic dishes, so several of the recipes are not unique to this book. Each of the dishes is nicely photographed.
Good Recipes and Basic Info....  Mar 19, 2006
This is an excellent book for the home chef. It has recipes that even the most timid beginner can sucessfuly (and effortlessly) complete.

It is beautifully photographed. The recipes are concise and easy to follow.

I love the informative sidenotes that accompany each recipe. A beginning cook can learn a lot from reading them.

I recommend this book for all cooks.
Wonderful recipes  Oct 23, 2005
This book has great pasta recipes. The fettuccine alfredo is too good for words. This book keeps in line with the series -- well-written recipes, beautiful photos of every dish.

The pasta basics section has good advice on fresh pasta. I wish it would have included info on making it with a food processor. I think that's covered in the new Mastering series from WS, which is billed as more technique than recipe.

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