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 fundamental source from the dean of yank cooking.
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Additional resources for Beard on Pasta (James Beard Library of Great American Cooking)
It has nothing to do with all the processed cheese and processed cheese food and imitation processed cheese food, all of which taste like rubber and all of which act in an infuriatingly unpredictable manner when you try to cook with them. When I was testing recipes for The New James Beard, I saw that there had been a revolution in our eating habits and our cooking. We are going through an especially lively period in the history of cooking. Rules are being thrown off. Recipes are finally recognized as guides rather than as commandments.
I have deliberately left out the soft cheeses such as Brie and Camembert, and the triple cremes. This is not through any dislike of these magnificent products, but because they are scarcely ever used in conjunction with pasta. But don't let that hold you back if you should find yourself one day with a piece of Boursin and some noodles. Go ahead and put the noodles into a pot of boiling water. Cut the creamy Boursin into small chunks. When the pasta is cooked and drained, toss it with the cheese and a good grinding of pepper.
And, although the machines are time-savers in one sense, they eat up time later on. If you use a small die, it takes a great deal of time to get it spotlessly clean. You have to poke out every crumb of dried dough from the die, or it won't work properly the next time you use it. When I tried one of the machines, it took me nearly an hour to worry out all the caked-up dough left in the dies. The manufacturer had even provided a little double-edged toothpick for the job! As I write this, we're just in the beginning of the development of the new machines.