Beard on Pasta by James A. Beard

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Notes about this book

  • judyhm on October 02, 2011

    This is the best macaroni and cheese recipe

Notes about Recipes in this book

  • 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.

    • 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.

  • 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.

  • Fettuccine with striped bass

    • KissTheCook on November 30, 2012

      Can use fillets of lake perch or flounder

  • 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.

  • 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.

  • 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.

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  • ISBN 10 071812393X
  • ISBN 13 9780718123932
  • Published Mar 12 1983
  • Format Hardcover
  • Page Count 236
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Alfred A. Knopf

Publishers Text

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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