Beard on Pasta by James A. Beard

Search this book for Recipes »
    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: all-purpose flour; eggs
    show
    • Categories: Pasta, doughs & sauces; French; Vegetarian
    • Ingredients: all-purpose flour; eggs
    show
    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: all-purpose flour; egg whites
    show
    • Categories: Pasta, doughs & sauces; Vegan; Vegetarian
    • Ingredients: beer; active dry yeast; buckwheat flour; all-purpose flour
    show
    • Categories: Pasta, doughs & sauces; Japanese; Vegan; Vegetarian
    • Ingredients: udon flour
    show
    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: all-purpose flour; active dry yeast; egg whites; sesame seeds
    show
    • Categories: Pasta, doughs & sauces; Bulgarian; Vegetarian
    • Ingredients: all-purpose flour; milk; grated cheese
    show
    • Categories: Pasta, doughs & sauces; European; Vegetarian
    • Ingredients: semolina flour
    show
    • Categories: Pasta, doughs & sauces; European; Vegetarian
    • Ingredients: store-cupboard ingredients
    show
    • Categories: Pasta, doughs & sauces; Hungarian; Vegetarian
    • Ingredients: all-purpose flour
    show
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: potatoes; all-purpose flour; Parmesan cheese
    show
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: spinach; nutmeg; ricotta cheese; Parmesan cheese; butter
    show
    • Categories: Soups; Chinese
    • Ingredients: chicken broth; soy sauce; Chinese noodles
    show
    • Categories: Soups; Japanese
    • Ingredients: chicken necks; chicken wings; chicken backs; fresh ginger; leeks; egg whites; udon noodles; radishes; scallions; Chinese cabbage
    show
    • Categories: Stews & one-pot meals; Main course; Portuguese
    • Ingredients: canned tomatoes; onions; garlic; basil; chicken stock; shrimp; tuna fillets; orzo pasta
    show
    • Categories: Sauces, general; Cooking ahead; Italian; Vegetarian
    • Ingredients: basil; pine nuts; parsley; pecorino Romano cheese
    show
    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: canned tomatoes; onions; basil
    show
    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: onions; tomatoes; basil; grated cheese
    show
    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: onions; tomatoes; basil; grated cheese; mushrooms
    show
    • Categories: Pasta, doughs & sauces
    • Ingredients: canned tomatoes; onions; basil; spinach; canned anchovies; pine nuts
    show
    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: butter; onions; Madeira wine; grated cheese
    show
    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: mushrooms; butter; shallots; parsley
    show
    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: butter; shallots; tarragon; parsley
    show
    • Categories: Pasta, doughs & sauces; Main course; Spring; Italian; Vegetarian
    • Ingredients: fresh peas in pods; green beans; asparagus; mushrooms; light cream; angel hair pasta; Parmesan cheese
    show
    • Categories: Pasta, doughs & sauces; Main course; European; Vegetarian
    • Ingredients: semolina flour; turnips; carrots; zucchini; parsley; butter
    show

Notes about this book

  • judyhm on October 02, 2011

    This is the best macaroni and cheese recipe

Notes about Recipes in this book

  • Coq au Riesling over noodles

    • nicolepellegrini on February 21, 2015

      Recipe actually calls for "fine noodles", not "fine rice vermicelli noodles" which I think is a big distinction. I grew up on this dish and we always prepared it with thin spaghetti or angel hair pasta; I do not think vermicelli noodles would work at all nor is what Beard intended. That said, I'm so glad to have found this recipe again as it brings back such childhood memories. As delicious as I remembered, and not hard, just somewhat time-consuming.

  • Spaghettini with asparagus

    • Queezle_Sister on April 19, 2012

      I really liked this recipe - none of the problems that Wilkie had. I found the asparagus to be perfectly cooked, a bright green, and the worchester/lemon sauce was subtle. You can see my full review oncookbooker. http://www.cookbooker.com/recipe/28876/spaghettini-with-asparagus

    • Wilkie on April 19, 2012

      I reeeeally wanted to like this, but it was an oil slick with an odd, brackish flavor profile, and the Worcester/lemon sauce turns the asparagus an unappetizing bile green no matter how lightly it's been cooked. Not a hit.

  • Scallops Provençale over spaghettini

    • eve_kloepper on February 06, 2012

      good use for bay scallops; sauce is simple, so it does not overpower the seafood.

  • Fettuccine with striped bass

    • KissTheCook on November 30, 2012

      Can use fillets of lake perch or flounder

  • Chèvre-tomato spaghetti

    • Globegal on October 26, 2014

      made 10-25-14 - Delicious. Used M. Hazan's tomato sauce I had frozen rather than make more.

  • Pasta primavera

    • mharriman on August 01, 2022

      I used James Beard’s recipe because I wanted to use one featuring linguine and one featuring dairy in the sauce. I used Beard’s idea of using what’s fresh now: green beans, yellow summer squash,asparagus,vine ripe tomatoes, baby spinach, and red bell pepper. For the linguine, I used DeLallo whole wheat and for the dairy, a fourth cup of half and half. The end result was a fresh vegetable taste without any embellishment. That suited us fine, especially since we served a kale salad heavily garnished with garlic.

  • Pasta with parsley pesto

    • adelina on March 19, 2021

      Very flavorful pasta and truly enjoyed the parsley pesto. I used two big bunches of parsley. I used pappardelle pasta because that is what the kids wanted. Since I only had 8 oz of cherry tomatoes, I Substitutes the rest with 1 tablespoon of tomato paste. I loved the full butter and cooked the tomato paste and the tomatoes and added the pasta and the pesto. I added a tiny bit of chilli flakes at the end.

    • sdeathe on March 01, 2020

      This dish is delicious. Something a little different from the usual fare, and easy to do. Especially wonderful with your own home-grown cherry tomatoes.

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 0394522915
  • ISBN 13 9780394522913
  • Published Mar 12 1983
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf


Other cookbooks by this author