Beard on Pasta: A James Beard Cookbook

Front Cover
Random House Value Publishing, Sep 27, 1994 - Cooking - 236 pages
Complete instructions and advice on making, cooking, stuffing, and serving every type of pasta (both machine and handmade), from basic egg pasta to French noodles, Spätzle, Spatzen, Nockeli, and Gnocchi Verdi. Offers observations on wines and cheese to pair with different pasta dishes.

What people are saying - Write a review

LibraryThing Review

User Review  - muddy21 - LibraryThing

I never meant to read this, I was just looking for ideas for dinner. In the end, thouigh, I read pretty much the whole thing. Some of the recipes seemed likely, many would require far more time and ... Read full review

LibraryThing Review

User Review  - muddy21 - LibraryThing

I never meant to read this, I was just looking for ideas for dinner. In the end, thouigh, I read pretty much the whole thing. Some of the recipes seemed likely, many would require far more time and ... Read full review

Contents

Observations
1
Making Pasta
29
Pastas in Broth
65
Mainly Vegetable
71
Fish and Seafood
95
Eggs and Cheese
149
Stuffed Pastas
165
Cold Pasta
187
Copyright

Other editions - View all

About the author (1994)

Beard is the dean of American cookery.

Bibliographic information