Express Shipping Info

Processing Order Please Wait

Once the process is finished,
you will be automatically
redirected to the order confirmation page.

Spend PKR 10,000+ to get free shipping (Nation Wide) and a PKR 500 cashback VOUCHER for your next order! Use Coupon Code

CASHBACK

03111444282

query@libertybooks.com

cart-icon

cart-icon

The Complete Book of Pasta Sauces

The Complete Book of Pasta Sauces

The Complete Book of Pasta Sauces

By: Allan Bay
0 reviews Write a review

Publication Date:
Oct, 18 2022
Binding:
Paper Back
Availability :
In Stock

  • Rs 5,125.50

  • Rs 5,695.00
  • Ex Tax :Rs 5,125.50
  • Price in loyalty points :5695

You saved Rs 569.50.

Due to constant currency fluctuation, prices are subject to change with or without notice.

Read More Details
Turn pasta night from drab to exciting, tired to fresh, with 175 recipes for the best and yummiest pasta sauces imaginable.

Everybody loves pasta—but not if it’s made the same way night after night. Families with kids, especially, eat loads of pasta, but it’s awfully easy to get stuck in a “red-sauce rut,” eating one version or another of marinara sauce over and over again. Enter author Allan Bay, an expat who lives in Rome who has written some of Italy’s best-selling cookbooks. Bay opens up in these pages a big, bold new world of pasta sauces, some from the classic Italian repertoire, other brilliant new creations of his own. They have all sorts of main ingredients, from beef and chicken to shrimp and clams to glorious veggies from artichokes to zucchini. All of the sauces are easy to prepare and every one cooks up fast.

The Complete Book of Pasta Sauces includes:
 
  • Asparagus and Pine Nut Sauce
  • Meatball Ragout
  • Cioppino
  • Pesto Sauce, plus six different pesto variations
  • Chicken Ragout
  • Nantua Sauce with Shrimp
  • Lamb Ragout with Porcinis
  • Roman Cauliflower Sauce

There are bowls and bowls of kid-friendly sauces and plenty of grownup sauces, too. Each recipe comes with one to three “Best On” recommendations, along with additional “Also Good On” ideas that range from different shapes of standard wheat pasta to egg noodles, polenta, rice, and more. There are suggestions, too, for serving the various sauces directly on meats, poultry, or fish—something that is very common in Italy but less familiar elsewhere.

This deliciously creative book makes pasta and pasta sauces more exciting than they’ve ever been before.