Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

Beard on Pasta

ebook
Classic pasta dishes from America’s 1st and most beloved master chef
Whether you’re entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the New York Times as “the dean of American cookery” enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pairings, choosing the perfect cheese, and other insights.
 
From familiar spaghetti entrées to more adventurous fare, such as udon noodle soup and spätzle, Beard brings meals from all over the globe into the home chef’s kitchen. Under the guidance of America’s original gastronomic genius, the basic noodle is elevated in dishes such as basil lasagna, Portuguese fish stew with orzo, and cheddar angel hair soufflé. Beard on Pasta is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you’ll be eager to try. This comprehensive cookbook provides all the tools you need to make delectable and unforgettable pasta for any occasion.

Expand title description text
Publisher: Open Road Media

Kindle Book

  • Release date: September 1, 2015

OverDrive Read

  • ISBN: 9781504004596
  • File size: 21528 KB
  • Release date: September 1, 2015

EPUB ebook

  • ISBN: 9781504004596
  • File size: 21808 KB
  • Release date: September 1, 2015

Formats

Kindle Book
OverDrive Read
EPUB ebook

Languages

English

Classic pasta dishes from America’s 1st and most beloved master chef
Whether you’re entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the New York Times as “the dean of American cookery” enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pairings, choosing the perfect cheese, and other insights.
 
From familiar spaghetti entrées to more adventurous fare, such as udon noodle soup and spätzle, Beard brings meals from all over the globe into the home chef’s kitchen. Under the guidance of America’s original gastronomic genius, the basic noodle is elevated in dishes such as basil lasagna, Portuguese fish stew with orzo, and cheddar angel hair soufflé. Beard on Pasta is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you’ll be eager to try. This comprehensive cookbook provides all the tools you need to make delectable and unforgettable pasta for any occasion.

Expand title description text