Beard on pasta

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Knopf Doubleday Publishing Group, 1983 - Cooking - 236 pages
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The noted cooking authority offers information about and instruction in every aspect of making, cooking, embellishing, stuffing, and serving all kinds of pasta, from macaroni to Chinese cellophane noodles.

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Contents

Observations
1
Making Pasta
29
Pastas in Broth
65
Copyright

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About the author (1983)

Beard is the dean of American cookery.

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