Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition
(eBook)

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Published
Chronicle Books LLC, 2012.
Format
eBook
Status
Available Online

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Language
English
ISBN
9781452123776

Syndetics Unbound

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Citations

APA Citation, 7th Edition (style guide)

Janet Fletcher., & Janet Fletcher|AUTHOR. (2012). Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition . Chronicle Books LLC.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Janet Fletcher and Janet Fletcher|AUTHOR. 2012. Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition. Chronicle Books LLC.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Janet Fletcher and Janet Fletcher|AUTHOR. Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition Chronicle Books LLC, 2012.

MLA Citation, 9th Edition (style guide)

Janet Fletcher, and Janet Fletcher|AUTHOR. Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition Chronicle Books LLC, 2012.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID5067f090-7738-c3fe-2322-737c58539311-eng
Full titlefour seasons pasta a year of inspired recipes in the italian tradition
Authorfletcher janet
Grouping Categorybook
Last Update2024-04-10 21:04:36PM
Last Indexed2024-05-04 03:17:18AM

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Image Sourcehoopla
First LoadedFeb 21, 2023
Last UsedNov 24, 2023

Hoopla Extract Information

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    [synopsis] => In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems - authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions - a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.
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