THE JOY OF PASTA
(Barrons, Hauppauge, New York, 1983)

18 Printings
One of the best selling pasta cookbooks.

THE JOY OF PASTA celebrates the goodness of pasta and explores its possibilities as never before. You’ll find recipes for baked, stuffed, and molded pasta, pasta in soups and salads, pasta with fish and cheese, with vegetables and meat, even with uncooked tomato sauce (now all the rage in Italy). You’ll marvel at all the colored pastas that take their rainbow hues from broccoli, beets, tomatoes and saffron. You’ll discover exciting variations on classic dishes - and rediscover old favorites like minestrone and baked ziti.

In all, The Joy of Pasta gives you over 125 recipes with a distinctive Italian flavor. With few exceptions, these recipes use readily available ingredients, take little time to prepare, and can be made with fresh or dried pasta. And what a dazzling variety of pastas - tagliatelli, fettucine, linguini, rigatoni, rotelle, fedelini and at least a dozen more. Most of the recipes suggest wines.

You’ll also learn the proper techniques for making pasta and for cooking it, saucing it and eating it. The book’s glorious photos - 32 full page color plates - capture all the delightful aromas, textures and flavors.

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