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Bugialli on Pasta

by Giuliano Bugialli

Other authors: Andy Ryan (Photographer)

Other authors: See the other authors section.

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1821123,821 (4.08)3
A revised and enlarged edition of his Bugialli on Pasta. In addition to its 190 classics, the book features 30 newly published recipes.
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» See also 3 mentions

Pasta e ceci alla Toscana = Pasta and chickpeas Tuscan style, p.20; 1) Soak chickpeas overnight. 2) Expects use of food mill. Without, blanch, skin and deseed fresh tomatoes, then puree; or, instead of canned whole tomatoes substitute, use canned pureed tomatoes. Drom John liked the recipe as is. Shelmar would cook chickpeas longer and use sage as garnish instead of rosemary.
  DromJohn | Dec 5, 2020 |
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Author nameRoleType of authorWork?Status
Giuliano Bugialliprimary authorall editionscalculated
Ryan, AndyPhotographersecondary authorall editionsconfirmed
Wolff, GlennIllustratorsecondary authorsome editionsconfirmed
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A revised and enlarged edition of his Bugialli on Pasta. In addition to its 190 classics, the book features 30 newly published recipes.

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