James McNair's Cold Pasta by James McNair

  • Vermicelli with shrimp in curried yogurt

    from James McNair's Cold Pasta James McNair's Cold Pasta by James McNair

    • Categories: Pasta, doughs & sauces; Main course; Indian
    • Ingredients: vermicelli pasta; chiles; red peppers; scallions; shrimp; yogurt; cream of coconut syrup; curry powder; fresh ginger; mangoes; unsweetened shredded coconut; roasted unsalted peanuts; mint
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Freshly poached tuna with vegetables and pasta Niçoise

    • mjes on October 09, 2021

      This makes an excellent luncheon dish as it is nutrionally well-balanced. While as a platter the salad is visually impressive, I found making a visually pleasing individual plate a bit time consuming but the flavors and textures are worth it.

  • Poached chicken breast with Thai peanut sauce and noodles

    • anya_sf on February 07, 2021

      I made 1/4 sauce for myself, not bothering to puree as it was smooth enough for my taste (and you could use smooth peanut butter to make it even smoother). Served warm rather than cold over poached chicken, blanched broccoli, and rice. Quick, easy, and delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0877013535
  • ISBN 13 9780877013532
  • Published Aug 01 1992
  • Format Paperback
  • Language English
  • Countries United States

Publishers Text

Here are over thirty recipes for tantalizing pasta dishes -- appetizers, first courses, salads, and entrees -- all served chilled or at room temperature. Instructions are simple, and each delicious dish is illustrated with a lavish color photograph. Easy to prepare and beautiful to look at, these mouth-watering cold pastas are perfect for both warm-weather picnics and cold-weather buffets. They present delectable solutions for all your entertaining year round.

Other cookbooks by this author