Pasta is believed by most Americans to be a product of Italy because so many of our recipes have been handed down from there. However, the credit for noodles is mostly given to the Chinese pasta makers whose efforts date back some 7.000 years. Their noodles were generally made from two varieties of millet which were cultivated throughout what we know of Chinese history. In contrast, the semolina variety of pasta which we mainly use today was spread through the world by the Italians in their travels to other countries. While pasta is an important part of this cookbook, it does not have an exclusive here. Rice, corn, potatoes and other carbos are also featured.
About Kip Koehler
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Published January 12, 2014
by CreateSpace Independent Publishing Platform.