Beard on Pasta"James Beard tells you in the most delicious terms exactly what you need to know about making good pasta, about cooking it, saucing it, stuffing it, and serving it forth. Beard himself calls this "a book of good times to have with pasta," and he encourages experimentation. But first the fundamentals: he explains step by step how to make perfect fresh pasta, both hand-made and machine-made (with no-nonsense assessments of the fully automatic pasta makers). He gives recipes for plain doughs, whole wheat, spinach, tomato, beet, basil, and avocado doughs. He discusses commercial pastas, American and imported (often much better than inferior fresh), and Oriental varieties. He gives a lexicon of cheeses that go with pasta: hard-grating types, fresh and nutty cheeses, bland varieties for melting, and tangy, creamy ones for gentle folding. Then on to recipes for pasta dishes -- soups with pasta, pasta with vegetables (from pesto to a primavera), fish pastas, meat pastas, egg and cheese pastas, stuffed pastas, and cold pasta salads. Throughout, Beard makes it clear that there are no hard-and-fast rules. His recipes offer variations, his section of small saucings invites spontaneous improvisations. As for shapes, what goes with what sauce? Do as you please, he says. Beard himself favors big tubular or envelope shapes with bits of meat and fish, delicate angel hair with golden caviar, and chewy twists and shells for cold salads. And if you think the best of pasta must be Italian, remember the old Marco Polo myth. Here are Chinese wontons and Japanese buckwheat noodles. Also, from the heart of Europe (who knows where pasta really was born), nockerli, spätzle, and shredded noodles, as well as Jewish kreplach and Greek pastitsio. As a true aficionado, Bear delights in the whole international range of pastas and he brings it all together. With 100 of his own favorite recipes to choose from, ranging from creations like orzo soufflé and beach pâté (a meatloaf with tiny pasta shells scattered throughout) to fettuccine with striped bass and dill, here are pastas for every mood and occasion. Cook them, as Beard recommends, and eat them as Beard recommends -- the only classical way -- with gusto."-- |
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1/2 cup grated 1/2 teaspoon salt 20 minutes basil blended boiling water bowl casserole cellophane noodles chicken broth Chinese noodles chives Cook and drain cup chopped parsley cup olive oil dough drain the pasta egg yolks fettuccine flavor food processor fresh freshly ground black garlic gnocchi grated cheese grated Parmesan cheese ground black pepper Gruyère Gruyère cheese heat heavy cream Italian knead kreplach large cloves garlic lasagne Light Tomato Sauce macaroni meat Melt the butter mixture mushrooms olive oil onions oregano orzo oven Parmesan cheese parsley pasta peeled Pesto pignoli pork potatoes pound pasta prosciutto ravioli recipe ricotta roll salad Salt and freshly saucepan sausages sauté scallions scallops Season servings shallots shells simmer skillet spaghetti spaghettini spätzle spinach sprinkle stirring strips stuffing Tabasco tablespoons tablespoons butter tarragon taste teaspoon dried teaspoon freshly ground tomato sauce tortellini toss towel unsalted butter vegetables vinegar