Julia Child
Author
Language
English
Formats
Description
Father of American gastronomy James Beard shares his extensive knowledge of all things culinary in this essential guide "In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is." So begins James Beard's expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless...
Author
Language
English
Formats
Description
Complete instructions and advice on making, cooking, stuffing, and serving every type of pasta (both machine and handmade), from basic egg pasta to French noodles, Spätzle, Spatzen, Nockeli, and Gnocchi Verdi. Offers observations on wines and cheese to pair with different pasta dishes.