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Helps you cook up classic sauces like pesto and puttanesca, quick options like tuna with lemon and capers and sauces to impress such as scallops with creme fraiche and dill. This title also helps you discover which pasta works best with which sauce. It features recipes that are arranged by ingredient.
Eric Treuille is currently director of the Books For Cooks cooking school in Notting Hill, London, Eric is also the author of Canapes, Bread, Barbecue, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between France and London. Anna Del Conte is the author of 12 highly regarded books on Italian cooking, including The Gastronomy of Italy, for which she was awarded the Duchessa Maria Luigia di Parma prize. In 1996 Anna received the Orio Vergani prize for her book The Classic Food of Northern Italy. Anna lives in Dorset.