by Antonio Navarro · Forever · tapa blanda · ISBN 9788444101828
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«A toda pasta. Fresca, seca, rellena y al horno» is Antonio Navarro's cookbook, published by Forever in paperback (120 pages, in Spanish).
A recipe book centered on pasta that explains how to make fresh egg, green and red pasta at home, and how to choose dried pasta. It includes stuffed and baked pasta, tips for boiling and baking, recipes for basic and versatile sauces, and dishes ranging from simple to chef-style proposals, with photographs.
The book «A toda pasta. Fresca, seca, rellena y al horno» belongs to the «Cocina y aprende» collection and was published in 2009. Antonio Navarro is a chef at the Il Cigno restaurant.
A book for cooking enthusiasts who want to learn to work with pasta, from homemade preparations to chef recipes.
