Inhaltsangabe
A collection of delicious pasta recipes by a respected chef and the author of Beard on Bread includes all the information necessary for a variety of dishes, including tips on saucing, stuffing, and serving.
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A collection of delicious pasta recipes by a respected chef and the author of Beard on Bread includes all the information necessary for a variety of dishes, including tips on saucing, stuffing, and serving.
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Beard on Pasta
Anbieter: ThriftBooks-Dallas, Dallas, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0394522915I4N00
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Beard on Pasta
Anbieter: ThriftBooks-Reno, Reno, NV, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0394522915I4N00
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Beard on Pasta
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0394522915I4N00
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Beard on Pasta
Anbieter: ThriftBooks-Phoenix, Phoenix, AZ, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0394522915I4N00
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Beard on Pasta
Verlag:
Knopf Doubleday Publishing Group, 1983
ISBN 10: 0394522915
ISBN 13: 9780394522913
Gebraucht
Hardcover
Anbieter: Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Good. Used book that is in clean, average condition without any missing pages. Artikel-Nr. 18346190-20
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Beard on Pasta
Anbieter: Roundabout Books, Greenfield, MA, USA
Verkäuferbewertung 4 von 5 Sternen
hardcover. Zustand: Very Good. Clean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders. Artikel-Nr. 1708775
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Beard on Pasta
Anbieter: A Squared Books (Don Dewhirst), South Lyon, MI, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. 1983; New York; tan illustrated glossy paper dust jacket with red titles; dust jacket contains minimal rubbing; Interior is clean and unmarked; 8vo, 7 3/4" to 9 3/4" tall; 236 pages. Artikel-Nr. SKU1152918
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Beard on Pasta
Anbieter: Visible Voice Books, Cleveland, OH, USA
Verkäuferbewertung 5 von 5 Sternen
hardcover. Zustand: Very Good. Binding: Unknown owner's name inked out on flyleaf; 83 pages PublishPlace: Hanover, New Hampshire ISBN: 0819522260 Size: 8 vo. Artikel-Nr. 30233
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Beard on Pasta
Verlag:
Alfred A. Knopf, 1983
ISBN 10: 0394522915
ISBN 13: 9780394522913
Gebraucht
Hardcover
Erstausgabe
Anbieter: ThriftBooksVintage, Tukwila, WA, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Good. First Edition. Dust jacket in good condition. First edition, first printing. Minor shelf and handling wear, overall a clean solid copy with minimal signs of use. Secure packaging for safe delivery. Artikel-Nr. 1675120683
Foto des Verkäufers
Beard on pasta
Verlag:
Alfred A. Knopf, Inc., New York, 1983
ISBN 10: 0394522915
ISBN 13: 9780394522913
Gebraucht
Hardcover
Anbieter: Old Bookie, Austin, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: As New. Zustand des Schutzumschlags: F. Stuecklen, Karl W. (illustrator). xiii, 236 pages : illustrations ; 21 cm. ; pictorial boards ; dj in mylar. Complete instructions and advice on making, cooking, stuffing, and serving every type of pasta (both machine and handmade), from basic egg pasta to French noodles, Spa?tzle, Spatzen, Nockerli, and Gnocchi Verdi. Offers observations on wines and cheese to pair with different pasta dishes. "James Beard tells you in the most delicious terms exactly what you need to know about making good pasta, about cooking it, saucing it, stuffing it, and serving it forth. Beard himself calls this "a book of good times to have with pasta," and he encourages experimentation. But first the fundamentals: he explains step by step how to make perfect fresh pasta, both hand-made and machine-made (with no-nonsense assessments of the fully automatic pasta makers). He gives recipes for plain doughs, whole wheat, spinach, tomato, beet, basil, and avocado doughs. He discusses commercial pastas, American and imported (often much better than inferior fresh), and Oriental varieties. He gives a lexicon of cheeses that go with pasta: hard-grating types, fresh and nutty cheeses, bland varieties for melting, and tangy, creamy ones for gentle folding. Then on to recipes for pasta dishes -- soups with pasta, pasta with vegetables (from pesto to a primavera), fish pastas, meat pastas, egg and cheese pastas, stuffed pastas, and cold pasta salads. Throughout, Beard makes it clear that there are no hard-and-fast rules. His recipes offer variations, his section of small saucings invites spontaneous improvisations. As for shapes, what goes with what sauce? Do as you please, he says. Beard himself favors big tubular or envelope shapes with bits of meat and fish, delicate angel hair with golden caviar, and chewy twists and shells for cold salads. And if you think the best of pasta must be Italian, remember the old Marco Polo myth. Here are Chinese wontons and Japanese buckwheat noodles. Also, from the heart of Europe (who knows where pasta really was born), nockerli, spa?tzle, and shredded noodles, as well as Jewish kreplach and Greek pastitsio. As a true aficionado, Bear delights in the whole international range of pastas and he brings it all together. With 100 of his own favorite recipes to choose from, ranging from creations like orzo souffle? and beach pa?te? (a meatloaf with tiny pasta shells scattered throughout) to fettuccine with striped bass and dill, here are pastas for every mood and occasion. Cook them, as Beard recommends, and eat them as Beard recommends -- the only classical way -- with gusto. Artikel-Nr. 002856