General

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The Art of Pasta
Lucio Galletto and David Dale
ISBN 9781908117427
Format Hardback, with ribbon marker
Dimensions 
£25.00
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Lucio’s Italian Restaurant in Sydney Australia was established in 1983 and enjoys a remarkable reputation for exceptional Italian food and magnificent Australian art. Their beautiful book, The Art of Pasta gives detailed instructions for making and cutting pasta (including pasta flavoured with herbs, porcini, saffron and squid ink), and for making simple filled pastas and perfect gnocchi.

To accompany the pasta, choose from an array of mouth-watering pestos –from the definitive Ligurian version made with basil and pine nuts to a vibrant-green pistachio pesto and a versatile orange and almond pesto that's equally good stirred through freshly cooked linguine, served with couscous or used as the basis of a salad dressing.

Simple dishes mark the passage of the seasons, such as tagliatelle served with raw mushrooms in autumn, or with the first thin spears of asparagus in spring. In the cooler days of winter, authentic recipes for slow-cooked ragus (including a classic Bolognese sauce that has stood the test of time) really come into their own, filling the house with wonderful aromas.

The Art of Pasta is filled with 160 authentic pasta recipes complimented with artwork by the very talented Luke Sciberras and photography by Anson Smart.

Reviews

'This is a lovingly designed, photographed and illustrated book... It is full of recipes to inspire us out of that spag bol comfort zone (although it includes an excellent recipe for Bolognese sauce) and add a bit of adventure to our Italian repertoire.' The Daily Mail

'The most beautiful book of the year' The Guardian

‘The Art of Pasta makes for a cookbook that promises to be the new best friend of any foodie with a penchant for Italian.’ Australian Good Food Magazine

‘The photography and illustrations add much to the elegance of this book that will soon have you salivating and reaching for more markers to flag enough dishes to keep you enjoying pasta in all its guises for months to come.’ Food & Travel

‘This beautiful book gives me even more reasons to hit the kitchen and brush up on my pasta skills.’ Gourmet Traveller

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