From Wheat to Pasta
No. of pages 32
Published: 1998
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"From Wheat to Pasta" by Robert F. Egan explores the journey of wheat from its cultivation to its transformation into beloved pasta dishes. The narrative delves into the agricultural processes involved in wheat farming, the science of milling, and the art of pasta-making. Egan highlights the cultural significance of pasta across different societies, emphasizing how this staple food has evolved over centuries. Along the way, he shares recipes, cooking tips, and insights into the culinary traditions that celebrate pasta, making it not just a dish but a reflection of heritage and creativity in cuisine. [Generated by language model - please report any problems].
This book is part of a book series called Changes .
There are 32 pages in this book. This book was published in 1998 by Evans Publishing Group .
This book is in the following series:
