This handy little cookbook offers more than 200 recipes for classic and contemporary pasta sauces. There are recipes for both meat and seafood lovers and vegetarians, and for those who like creamy sauces and those who prefer tomato-based pasta dishes. The recipes in A Cook’s Book of Pasta: Carbonara, Marinara, Napolitana have been selected for their reliability and ease of preparation by our team of home economists. Each is written in a straightforward, step-by-step style. Hints and tips are also included, offering serving suggestions and helpful cooking ideas.
