Pasta - Tapa dura

This book provides the modern cook with a modern take on a beloved classic - pasta. With an inspirational fresh look at pasta and pasta sauces, this book helps you make perfect fresh or dried pasta and illustrates the essential skills, tools and techniques you will need. With busy cooks in mind, Pasta proves that fast food doesn't have to be junk food or ready-made meals - with these recipes and time-saving tips it can be delicious, nutritious and easy to prepare. Mamma mia! Simmer your way to pasta perfection with these delicious pasta recipes. Select your meal according to what's in your kitchen cupboard, in season, and suits your schedule - no-cook, quick-cook or slow-cook. 'Think ahead' tips tell you what can be done in advance, proving that fast food doesn't have to be takeaway when you have pasta in the pantry!

Eric Treuille is passionate about food! He cooked professionally in Paris, London and New York until working as a food stylist with Le Cordon Bleu introduced him to the world of cookbooks. He is the director of the Books for Cooks cooking school in Notting Hill, London, and is author of several DK cookbook titles, including Barbecue, Canapes and Bread. He divides his time between France and London. Anna del Conte is a highly respected writer on Italian food. She has authored over 12 books, including The Gastronomy of Italy for which she was awarded the Duchessa Maria Luigia di Parmia prize. Anna lives in Dorset.