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  • There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of lesser-known yet traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms.Maureen Fant is a writer and translator who translated the predecessor to this book, the Encyclopedia of Pasta, and coauthored the Dictionary of Italian Cuisine.
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