Beard on Pasta: A James Beard Cookbook

Front Cover
Random House Value Publishing, Sep 27, 1994 - Cooking - 236 pages
1 Review
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.

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Review: Beard on Pasta (James Beard Library of Great American Cooking)

User Review  - Dan Kugler - Goodreads

But, if you do use paste, by all means look for the kind that comes in tubes. The number of servings will depend on the place in the meal, the quality of the sauce, and the appetites of the eaters. 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

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About the author (1994)

Beard is the dean of American cookery.

Bibliographic information