Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site ucbcad.UUCP
Path: utzoo!linus!security!genrad!decvax!tektronix!ucbcad!notes
From: notes@ucbcad.UUCP
Newsgroups: net.cooks
Subject: Re: Pasta Sauce - (nf)
Message-ID: <453@ucbcad.UUCP>
Date: Fri, 14-Oct-83 22:35:38 EDT
Article-I.D.: ucbcad.453
Posted: Fri Oct 14 22:35:38 1983
Date-Received: Tue, 18-Oct-83 00:20:33 EDT
Sender: notes@ucbcad.UUCP
Organization: UC Berkeley CAD Group
Lines: 21

#R:nbires:-24900:ucbcad:8000003:000:704
ucbcad!max    Oct 14 12:13:00 1983

For information on pasta sauces, meatless and otherwise, get ahold of
Marcella Hazan's two famous books, the "Classic Italian Cookbook" 
(Knopf, 1973) and "More Classic Italian Cooking" (Knopf, 1978). Her
treatment of pasta and its sauces -- including basil sauce "al pesto"
-- is loving, detailed and definitive. Another good source for 
numerous sauces is "The Romagnolis' Table" by Margaret and G. Franco
Romagnoli (Little, Brown, 1975; readily available right now in a
Bantam paperback edition).

These sources have a lot of details on technique, variations, and
ingredients. Julia Child calls Marcella Hazan "my mentor on all things
Italian."

		Max Hauser, UC - Berkeley

		(...ucbvax!ucbcad.max)