The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable
The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable
Allan Bay is a tremendously popular and well-respected food historian, cooking teacher, translator, and writer who specializes in the regional and national cuisines of Italy. His series of Italian cookbooks for beginners, Cuochi si Diventa ("You Can Become a Cook"), is a perennial best-seller in Italy and in translated editions around the world. He has written fifteen other highly admired cookbooks. He lives and writes in Rome.
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Allan Bay is a tremendously popular and well-respected food historian, cooking teacher, translator, and writer who specializes in the regional and national cuisines of Italy. His series of Italian cookbooks for beginners, Cuochi si Diventa ("You Can Become a Cook"), is a perennial best-seller in Italy and in translated editions around the world. He has written fifteen other highly admired cookbooks. He lives and writes in Rome.
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