⭐ 5/5
10 years ago
I think this may be one of the first serious books on pasta aimed at the general cooking public published in the US (1983). It's a good read (it is James Beard after all). There are lots of "standard" pasta recipes, and lots of new-to-me variations. I haven't cooked from it yet, but looking forward to it. Fresh pasta: Barbara Kafka's Buckwheat Noodles, Avocado Pasta, several versions of ravioli Dry pasta: Chêvre-Tomato Spaghetti, Orzo Soufflé. A keeper.