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Comment: A well-cared-for item that has seen limited use but remains in great condition. The item is complete, unmarked, and undamaged, but may show some limited signs of wear. Item works perfectly. Pages and dust cover are intact and not marred by notes or highlighting. The spine is undamaged.
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Food Made Fast: Pasta (Williams-Sonoma) Hardcover – October 1, 2006

4.2 out of 5 stars 8 customer reviews

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Editorial Reviews

From the Author

Julia della Croce is a noted author, food journalist, lecturer, and teacher. She has written many cookbooks on Italian subjects, including Antipasti, Pasta Classica, and Salsa di Pomodoro, as well as a series of single-subject cookbooks based on the regional cooking of Italy.
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Product Details

  • Hardcover: 112 pages
  • Publisher: Oxmoor House; 1 edition (October 1, 2006)
  • Language: English
  • ISBN-10: 0848731352
  • ISBN-13: 978-0848731359
  • Product Dimensions: 8.5 x 0.6 x 9.5 inches
  • Shipping Weight: 3.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #946,778 in Books (See Top 100 in Books)

More About the Author

Julia della Croce is a journalist, author and teacher. She is regarded as a leading authority on Italian cooking and "one of the country's top-flight cookbook writers" - New York Newsday, 1995.

As a restaurant critic, book reviewer, syndicated columnist and correspondent her work has appeared in newspapers and magazines including The Los Angeles Times, The Washington Post, The Boston Globe, The New Yotk Times Magazine, The Chicago Sun-Times, The Chicago Tribune, COOK'S, New York Newsday, Food & Wine, COOK'S ILLUSTRATED, TIME (Canada) and Art & Antiques.

Julia della Croce is the author of 13 books, the latest are Italian Home Cooking and The Pasta Book. She has been broadcast extensively on American, Canadian and British radio and has made many appearances on national and regional television. She has also been featured on Italian and Japanese television.

The recognition she has received includes an award in 1992 by The James Beard Foundation distinguishing her as one of "America's Best Cooking Teachers." In 1993, she was honored for her contribution to Italian culinary literature at the Italian Embassy in Washington D.C. Her fourth book, The Vegetarian Table: Italy, was nominated for a James Beard Award in 1994. In 1999, she won the prestigious Diplome d'Honneur of France for the French language translation of her sixth book, La bonne cuisine italienne (Solar, Paris). In 2003, her book, Veneto, was nominated "Best Italian Cuisine Book" at the World Cookbook Awards in Spain.

Julia della Croce has lectured about the history of Italian cooking and culture for the Smithsonian Institution in Washington D.C., The Balch Institute for Ethnic Studies in Philadelphia, N.A.S.F.T in New York and San Diego, The New York Culinary Historians, the American Institute of Wine and Food, and other prestigious trade and educational institutions.

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Top Customer Reviews

Format: Hardcover Verified Purchase
Pasta of various kinds is one of the things that I always have in the pantry, what to do with it other than add just jarred sauce stumps me though. This book offers quick solutions to just such a dilemma.

Each recipe offers simple outlined step by step instructions, with a beautiful color photograph with each one. After reading the tempting recipes and seeing the pictures, one thinks, "Yes, I can most certainly make that!" Among the 40 different recipes there is a range from traditional favorites like spaghetti alla carbonara to more dressed up fare such as gemelli with brown butter & asparagus. It also offers substituions for ingredients that may not be so readily available. For example, if you don't have broccoli rabe, then simply use broccoli florets. If you don't have Swiss chard, forget about it and use fresh baby spinach instead. The focus of this book is simple, easy fare, with a concentration on using a few fresh ingredients combined to yield the best results.

The with economy in the state that it is in, pasta deserves another look. A few well chosen ingredients and the this proper guide, can have you looking forward to spaghetti Tuesdays.
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Format: Hardcover Verified Purchase
I have every Marcella Hazan cookbook and Giuliano's Every Night Pasta, still, the Williams-Sonoma FOODMADEFAST PASTA recipes with text by Julia della Croce are a welcomed edition to the bookshelf. I've tried several recipies and appreciate the nuances of each, for example bucatini with pesto instead of tagliatelle or pappardelle with mushrooms instead of duck sauce and so forth.The section called "the smarter cook" has six pages of valuable and time saving tips and "the well-stocked kitched" speaks for itself. Has index. The photos are exceptional, instructions straight forward and this is another brilliant Williams-Sonoma edition one has come to expect.
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Format: Hardcover Verified Purchase
I gave this cookbook to my daughter because she finally got interested in cooking and she loves it! The book is very informative, colorful, and the recipes are easy to replicate. The recipes are also fast and uncomplicated. The book also makes suggestions for substitutions in case you can't find the ingredients. We'll definitely look for more books in this series.
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Format: Hardcover Verified Purchase
Awesome book and the recipes are quick and easy to make on any night of the week. I have always liked William -Sonoma books and they do put together a good book with great pics f the final prepared dish with side notes to assist you.
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