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Beard on Pasta

4.09  ·  Rating Details  ·  87 Ratings  ·  4 Reviews
This kitchen classic from James Beard-a name synonymous with culinary excellence-is back in print in a handsome edition featuring 100 of Beard's favorite international recipes and in-depth information on pasta's origins. An indispensable resource from the dean of American cooking.
Hardcover, 236 pages
Published September 27th 1994 by Random House Value Publishing (first published 1983)
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Jan 15, 2012 Karen rated it really liked it  ·  review of another edition
Shelves: owned-books
Wonderful pasta book! Explains with illustrations and in thorough detail every way to make pasta with a machine, by hand and with other technical information clearly spelled out. I followed the clear instructions to make my first batch of egg pasta with a machine, threw in some garlic and black pepper for flavor, and the first batch was so tasty!

There are lots of recipes for making pastas and many sauces as well. There is advice on buying cheeses, flours, sauce ingredients and suggestions for dr
Catherine Woodman
Jul 29, 2011 Catherine Woodman rated it really liked it  ·  review of another edition
I have used this cookbook as many times a almost any other in my kitchen--partly because I've had it 25 years, but also because it is a competent and short compilation of the very basic sauces you need in recipes that are simple to do and work. Which is a big key to how Beard was as a cook
Dan Kugler
Mar 19, 2008 Dan Kugler rated it it was amazing  ·  review of another edition
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.
Jan 28, 2008 Rose rated it it was amazing  ·  review of another edition
Shelves: mmmmfood-books
yum yum yum. making pasta for dinner tonight. his mac and cheese recipe, very traditional, can't be topped. beard is king.
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James Andrew Beard was an American chef and food writer. He is recognized by many as the father of American gastronomy. Throughout his life, he pursued and advocated the highest standards, and served as a mentor to emerging talents in the field of the culinary arts.

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