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A collection of 70 recipes which are all variations on the idea of balls in cooking. The recipes cover cuisines as diverse as Mediterranean, Middle Eastern and Asian, and are presented in five sections: finger foods, starters, mains, side dishes and desserts.

This cookbook represents some of the most spectacular, affordable and satisfying Italian food that exists. It employs simple cooking methods, seasonal fare and only a small range of ingredients at a time.

A recipe book in the Italian trattoria tradition. Simple recipes with colourful photography and a pasta guide listing all ingredients necessary to keep in stock and a guide to their use. Includes a list of pasta shapes and their uses and a section on no-cook sauces, a guide to measures and an index. The author has written many cookbooks including 'The Party On' cookbook.