Now with colour photographs. Pasta and rice are store-cupboard classics supporting the most varied and original range of imaginative eating from around the world. From Italy to North Africa, from the Far East to the Indian subcontinent, their versatility know no bounds. Experiment with new types of rice and new flavours and you'll find the choices just go on and on...
"synopsis" may belong to another edition of this title.
Carolyn started her career at the top working as Head Chef for a restaurant but eventually switched to journalism where, in 1977, she was able to combine her love of food with her flair for words when she became Deputy Cookery Editor for Woman magazine. Over the years she has freelanced for numerous women's, parenting, education, food and lifestyle magazines as well as for PR companies specialising in food, nutrition and health. She has written over 40 books and has taught both cookery and journalism at further education level. She has written many books for Foulsham and sold over 92,000 books in 2006 alone.
Just think - a thousand different dishes in the ultimate pasta and rice cookbook.
Pasta and rice have become staples of our diet and no kitchen store cupboard is complete without them. But have you discovered that the real secret of pasta and rice is their sheer versatality? With these ingredients to hand, you can create meal after fabulous meal with any flavour that takes your fancy.
From a light lunch or quick after-work meal to more stylish suppers, they offer imaginative and healthy eating options for every occasion - and every budget.
Here you will find a thousand choices - both savoury and sweet - from all over the world. Don't just think Italian pasta or Indian rice; what about:
Brittany Mussel Bisque,
Hungarian Chowder,
Japanese Sesame Chicken,
Greek Stuffed Tomatoes.
Welsh Mountain Pasta Pie.
Experiment with new types of rice and new flavours and you'll find the choices just go on and on ...
"About this title" may belong to another edition of this title.
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