James Beard

Beard on Pasta


Renowned chef and food writer James Beard makes the art of pasta making approachable in this well illustrated cookbook. Indiscriminate in origin, Beard covers pasta recipes both savory and sweet from cultures around the world – from Italy and China to Germany and Japan. Offers detailed instructions for the formation of a wide variety of noodle types.

Featuring recipes such as linguine with tomato-shrimp sauce, kugel, and an orzo soufflé.

Hard cover with black and white illustrations throughout.

Edition: 1983.

Condition: Essentially perfect for its age, with just a bit of wear to the dust jacket.

Measures ~7"x8". 236 pages.