Beard on Pasta

Classic pasta dishes from America’s 1st and most beloved master chef

Whether you’re entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the  New York Times  as “the dean of American cookery” enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pairings, choosing the perfect cheese, and other insights.
 
From familiar spaghetti entrées to more adventurous fare, such as udon noodle soup and spätzle, Beard brings meals from all over the globe into the home chef’s kitchen. Under the guidance of America’s original gastronomic genius, the basic noodle is elevated in dishes such as basil lasagna, Portuguese fish stew with orzo, and cheddar angel hair soufflé.  Beard on Pasta  is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you’ll be eager to try. This comprehensive cookbook provides all the tools you need to make delectable and unforgettable pasta for any occasion.

From the James Beard Foundation:
Sometime back in the 1970s “macaroni” morphed into “pasta.” We were eating a lot more of the stuff, too. Beverly Bundy’s The Century in Food reports that pasta consumption in America “ballooned” in 1981 to 13 pounds per person per year, from less than half that amount a dozen years earlier. Beard on Pasta, which contained pasta recipes from around the world, capitalized on the trend.

note about the author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.