Beard on Pasta

Alfred A. Knopf - Beard on Pasta. A collection of delicious pasta recipes by a respected chef and the author of Beard on Bread includes all the information necessary for a variety of dishes, stuffing, including tips on saucing, and serving.

Beard on Bread

Knopf - A guide to mastering the art of making bread that contains both simple and complex recipes prepared by the renowned chef.

Bugialli on Pasta

Simon & Schuster - The author offers a comprehensive guide to pasta preparation, both simple and complicated, with more than three hundred recipes, from every region of Italy.

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto: A Cookbook

Ten Speed Press - Award-winning chef Marc Vetri wanted to write his first book about pasta. Now, informative primer featuring expert tips and techniques, and risotto in this inspiring, gnocchi, the respected master of Italian cuisine finally shares his vast knowledge of pasta, and more than 100 recipes. Mastering pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto.

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto: A Cookbook - Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years.

Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. In dishes ranging from classic to innovative, baked pastas, Vetri shares his coveted recipes for stuffed pastas, and pasta sauces.

Whether you’re a home cook or a professional, to extruded semolina dough, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to a variety of flavored pastas—and form them into shapes both familiar and unique.

Essentials of Classic Italian Cooking

Alfred A. Knopf - One volume Marcella Hazan's classic Italian cooking. Ten speed Press. The most important, and enjoyed Italian cookbook of all time, consulted, from the woman who introduced Americans to a whole new world of Italian food. Essentials of italian cooking is a culinary bible for anyone looking to master the art of Italian cooking, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, bringing together Marcella Hazan’s most beloved books, updated and expanded with new entries and 50 new recipes.

. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used marcella’s classic books for years and whose copies are now splattered and worn know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

James Beard's American Cookery

Little, Brown and Company - Ten speed Press. One volume Marcella Hazan's classic Italian cooking. Like mastering the art of french Cooking and The Joy of Cooking, it is a standard reference no kitchen is complete without. Little Brown and Company. A celebration of the roots of cooking in the American style, this repackaged edition features the original text and color illustrations, and a new foreword by Tom Colicchio.

The classic, must-have American cookbook from one of our greatest authorities on food. James beard was the "dean of american cookery" New York Times, and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. James beard's american cookery includes more than fifteen hundred of his favorite and most successful recipes, as well as advice on dozens of cooking questions, from choosing meats and vegetables to preserving fruit and making real cheeseburgers.

Beard on Bread

Knopf - From buttermilk white bread to whole-meal Bread with Potatoes, and from Challah to Crumpets, Beard brings together recipes from across America and around the world. One volume Marcella Hazan's classic Italian cooking. The bestselling, classic book on baking bread, from the “Dean of American Gastronomy”—featuring his 100 favorite recipes and variations.

Including a 12-point list of remedies for improving one’s loaf, filled breads, and a wonderful variety of different types of bread to bake—plain, whole-meal, and sweetened breads, rolls, flat breads, fried breads, baking powder and soda breads, batter breads, and more—this is the only book the home baker needs in order to master the art of making bread.

Beard on Bread - . Knopf. Little Brown and Company. Ten speed Press.

The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking

St. Martin's Press - Knopf. The best recipes from one of america's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking.

One volume Marcella Hazan's classic Italian cooking. It covers the best and most necessary recipes in every category:- appetizers and hors d'oeuvres- soups- pastas and noodlesfish and shellfish- meat and game- rice, potatoes and stuffings- breads- desserts- and more Ten speed Press. Used book in Good Condition.

The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking - Little Brown and Company. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present.

Flour + Water: Pasta: A Cookbook

Ten Speed Press - Knopf. A true celebration of italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. Used book in Good Condition. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter.

With guidance from mcnaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home. One volume Marcella Hazan's classic Italian cooking. Ten speed Press. Little Brown and Company. An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.

Flour + Water: Pasta: A Cookbook - Ten speed Press. Chef thomas mcnaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta.

Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta

Chronicle Books - With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook.

From rising culinary star and 2012 food & wine best new Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks.

Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta - Ten speed Press. Knopf. Used book in Good Condition. Little Brown and Company. One volume Marcella Hazan's classic Italian cooking. Ten speed Press.

James Beard's Theory and Practice of Good Cooking

Random House Value Publishing - Ten speed Press. Cooking theory and practice. Little Brown and Company. Ten speed Press. Used book in Good Condition. Knopf. One volume Marcella Hazan's classic Italian cooking.