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James Beard’s Beard on Pasta
Overview
From the publisher
A note from the Knopf edition, 1983:
“From James Beard to all pasta lovers: All my favorite recipes. Everything you need to know about making and saucing all kinds of pasta from macaroni and tortellini to Chinese cellophane noodles.”
Selected contents
James Beard’s Beard on Pasta Braised Onion Sauce | SiftA red-sauce parallelWhen a signature sauce has no exact signature | Kelly MyersMaria’s Spaghetti with Tomato and Artichoke Sauce | Local FlavorsGet comfortable cooking with herbsA taste test |
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