Beard on Pasta by James Beard

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Beard on Pasta

'“Commendable for its careful directions, informed discussion of ingredients, and absence of pretension . . . Consistently tempting.” —Kirkus Reviews   Praise for James Beard “James A. Beard was an American treasure, and his books remain the American classics that deserve an honored place on the shelves of everyone who loves food.” —Julia Child   “[James Beard was] the dean of American cookery.” —The New York Times   “Too much of James Beard can never be enough for me.” —Gael Greene'
'“Commendable for its careful directions, informed discussion of ingredients, and absence of pretension . . . Consistently tempting.” —Kirkus Reviews   Praise for James Beard “James A. Beard was an American treasure, and his books remain the American classics that deserve an honored place on the shelves of everyone who loves food.” —Julia Child   “[James Beard was] the dean of American cookery.” —The New York Times   “Too much of James Beard can never be enough for me.” —Gael Greene'
Publisher: Open Road Media ISBN: 9781504004596 Pages: 233