BEARD, JAMES — Beard on Pasta

USA, Running Press. 1999. Hardcover with dust jacket, 23.5cm. Ill.: Karl Stuecklen. Book, 220pp with an author info page at end, 600g packed to post, lovely rough cut pages on this edition. 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. review >> Beard's collection of pasta recipes is .commendable for its careful directions, informed discussion of ingredients, and absence of pretension. Another distinction, in addition to the attractive variety of little-known but non-gimmicky more-or-less Italian dishes, is the sampling of recipes from other cuisines. Besides his basic recipe for pasta, with alternatives for making it by hand or by machine, Beard gives directions for making buckwheat noodles with beer (no eggs), Bulgarian shredded noodles, spatzle, spatzen, and more. Excellent/Excellent.