Pasta proves that fast food doesn"t have to be takeout when you have pasta in the pantry. Each recipe is categorized according to cooking time-no-cook, quick-cook, and slow-cook-and organized by ingredient so you can select a recipe according to what"s in your pantry or what"s in season. Every recipe is illustrated with a sumptuous, mouth-watering photograph of the finished dish. Pasta will have you stirring up fast, fresh, and fabulous sauces in the time it takes to boil water. AUTHOR BIO: At the age of 13, Eric Treuille began the apprenticeship that led him to master the art of classic French cooking. Work as a chef has taken him from Paris to London, where he is the director of London"s Books for Cooks cooking school. He is the author of DK"s Hors d"Oeuvres, Pasta, and Ultimate Bread.