James Beard's Beard On Pasta (James Beard Library of Great American Cooking) (Hardcover)

~ Karl Stuecklen (Author), Michael Romano (Author), Julia Child (Author), (Author) "I'm a great fan of good commercial pasta made with durum wheat..." (more)
Key Phrases: freshly cooked noodles, freshly cooked pasta, pasta dough, Light Tomato Sauce, New York, French Noodles (more...)

Editorial Reviews

Product Description

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.

Product Details

• Hardcover: 256 pages
• Publisher: Running Press (April 12, 2000)
• Language: English
• ISBN-10: 0762406127
• ISBN-13: 978-0762406128
• Product Dimensions: 8 x 6.5 x 1.2 inches
• Shipping Weight: 14.4 ounces
• Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #170,908 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

6 of 7 people found the following review helpful:

4.0 out of 5 stars A must have for anyone who prepares pasta!, September 6, 2000

By	"fezzi" (Massachusetts) - See all my reviews

This is a great little book from one of the greats. Any cook or chef would be very happy to have this. Many international recipes which he describes in an unpretentious way. Very easy and clear. No photos.....He doesn't need them - the titles alone are mouthwatering enough. I wish Amazon would put the contents of the books! Here is the Beard on Pasta....MAKING PASTA, PASTA IN BROTH, MAINLY VEGETABLE, FISH AND SEAFOOD, MEATS, EGGS AND CHEESE, STUFFED PASTAS, COLD PASTAS, SMALL SAUCINGS, DESSERTS, FOOD SUPPLIERS.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Interesting and useful, December 30, 2003

By A Customer

This review is from: Beard on Pasta (Papermac) (Paperback)

This cookbook has stood the test of time. It goes to show that one does not need a glossy cookbook to produce top quality pasta. What you need is solid advice, and recipes that work. Buy this book and that is what you will get.

5 of 6 people found the following review helpful:

5.0 out of 5 stars In constant use in my kitchen, May 10, 2001

By	Patrick Fitzgerald "photo club geek" (Portland, OR United States) - See all my reviews (REAL NAME)

This is one of my cookbooks which never gets put away. I proposed over a serving of the Pesto, and now my kids demand the macaroni and cheese. Some of the dishes seem like crazy combinations, but have become pot luck favorites. The pastitisio and the basil lasagne were big hits. No clunkers here.