Over the Top: Great Pasta and Pizza Sauces

by Maxine Clark

Create traditional pastas and pizzas with this practical book designed for the modern cook bent on preparing Italian food in the authentic style. Pasta recipes range from pasta tossed with pesto sauce and the classic pasta with Bolognese sauce, through to highly seasoned recipes such as piquant fettuccine with saffron mussels and a simple pasta salad with olives. The pizza section combines traditional favourites such as pizza margherita with lesser-known specialities such as spinach and ricotta panzerotti. Each recipe includes both step-by-step photographs and a shot of the finished dish. Basic ingredients and techniques are clearly explained, with practical, handy sizes to ensure easy accessibility.

Paperback

First published July 11, 2002

About the author

Maxine Clark is a leading food writer and a gifted cooking teacher. She has taught in well-known cooking schools, such as Leith's in London, and has taught at Alistair Little's Tasting Places in Sicily and Tuscany. While in Italy, she has collected recipes that best display its strong and sunny flavors, and teaches them to students from all over the world. Her work regularly appears in magazines and newspapers such as 'BBC Good Food' and 'Food and Travel.'