Pasta

From Elbow Macaroni with Clams and Artichokes to Pappardelle with Braised Duck, Peaches, Cinnamon and Cream--a fabulous collection of 110 original pasta recipes from a truly talented and acclaimed master chef Simplicity is the keynote in this handsome recipe book imbued with the flavors of the Italian countryside. Theo Randall believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel, and here he offers a mouthwatering collection of recipes, all within the reader's reach. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans; to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta; there is a dish to please everyone. Friendly, accessible, and stylish, this cookbook will prove indispensable for all who love unfussy yet utterly delicious food. Measurements are metric.