This book is believed to be the the first collection of articles to summarize the most advanced information and studies of Brassicaceae, a special genus with vast species, which not only have tremendous human health beneficial compounds for dietary consumption, but also comprise the most metal hyperaccumulating species worldwide discovered to date with potential usage in phytoremediation of polluted soil, air and water.
While there are plenty of pasta cookbooks available with recipes for spaghetti, linguine, or rigatoni, few offer as much guidance for handmade pastas in the home kitchen. This one explains how to make not just tagliatelle, but strozzapreti, garganelli, trofie, fusilli and dozens more.
The book includes recipes for about a hundred traditional sauces and soups derived from home kitchens throughout Italy and suggests matches for both homemade and store-bought pasta shapes. There's also a healthy serving of advice for cooking, serving and eating pasta.