By Karl Stuecklen, Michael Romano, Julia Child, Visit Amazon's James Beard Page, search results, Learn about Author Central, James Beard,

This kitchen vintage from James Beard-a identify synonymous with culinary excellence-is again in print in a good-looking version that includes a hundred of Beard's favourite overseas recipes and in-depth details on pasta's origins. An integral source from the dean of yank cooking.

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Additional resources for Beard on Pasta (James Beard Library of Great American Cooking)

Example text

The same freedom applies when we cook with cheese. Constantly tasting as he goes, the new cook learns to appreciate the subtle changes that occur when he uses a mild Danish blue cheese, a sharp Roquefort, a creamy Gorgonzola, or a mellow Stilton. If the tomatoes seem flavorless, he selects a strong Italian Fontina rather than a bland mozzarella to melt over them. The only rule is to taste as you cook, and to do it often. Never let a recipe become a rigid formula. There is no such thing as the right cheese for a particular dish.

I think we've gotten over that kind of tearoom niceness, but now there is another worry people have about eating pasta, which is of not doing things in the proper Italian way. They worry about whether the Italians use bowls or plates, and whether it's proper to serve a soupspoon along with the fork as a help in picking up the strands, and how to avoid slurping up the last inches of long noodles. To which I say that it's time to stop worrying and start enjoying. Shallow bowls are nice to have, and they make it easier to pick up the pasta.

It's not easy to find hard-wheat flour, although we're beginning to see it sold in large cities. You may find it in health-food stores or order it from mail-order houses. It's worth looking out for, because there is really no comparison between pasta that is made with supermarket all-purpose flour and the firm, flavorful high-quality pasta made with hard-wheat flour. (Semolina in the United States is coarsely ground hard wheat, less fine and more granular in texture than hard-wheat flour. One doesn't usually find semolina here except in Italian markets, usually in bags imported from Italy.

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