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The first cookbook from Randall, who was head chef at the River Cafe for over 10 years. Collects 120 recipes, using both fresh and dried pasta, with gorgeous illustrations. Randall appears regularly on TV, and has devised a pizza range for Pizza Express.
Synopsis
A collection of 110 pasta recipes. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, it presents a wide variety of dishes ranging from Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto.
