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Beard on Pasta Kindle Edition
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Praise for James Beard
“James A. Beard was an American treasure, and his books remain the American classics that deserve an honored place on the shelves of everyone who loves food.” —Julia Child
“[James Beard was] the dean of American cookery.” —The New York Times
“Too much of James Beard can never be enough for me.” —Gael Greene
About the Author
- ASIN : B011QATG7K
- Publisher : Open Road Media (September 1, 2015)
- Publication date : September 1, 2015
- Language : English
- File size : 28916 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 326 pages
- Lending : Enabled
- Best Sellers Rank: #232,046 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
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Beard explores various other cultures for noodle dishes... but there's more Italian than anything else.
The recipes look solid, but the "exotic" ones like Chinese are much more Chinese-American than authentic to China itself. Still, some Chinese-American dishes are delicious!
The basic pasta recipes look really good, and there are options for making them- everything from by hand through a food processor, and the rolling can be done by hand or in a pasta machine. He does say that his recipes will likely not work well for extruded pasta.
Beard generally has good recipes, and a number of these look worth trying. Still, it's rather skimming over the huge variety of noodles around the world.
I have found several interesting pasta dishes in this compact book which are now becoming 'standards' in our house. Others I am exploring.
Best of all, I think, are the narritive descriptions of the food or the process to make a dish before the recipe. I just love to read about his love for food and his relaxed and practical approach to all in the kitchen.