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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 foreign recipes and in-depth details on pasta's origins. An necessary source from the dean of yankee cooking.
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Additional info for Beard on Pasta (James Beard Library of Great American Cooking)
Blue-Veined Cheese Gorgonzola A soft, creamy cheese with a blue-green mold. Danish Blue or Danablu A mild blue-mold cheese made in Denmark with cows' milk. Roquefort The only blue-mold cheese made with sheep's milk, made in France, with a sharp and salty taste. Blue De Bresse Another French blue, this one of cows' milk. Stilton The English blue-mold cheese, rich and creamy. Domestic Blues Such as Iowa Maytag. Semisoft and Nutty Emmenthal The model for all ''Swiss cheese'': rubbery and mild, with round holes in the loaf.
And I've had dried durum-wheat pasta from Italy that was supposed to be done in 8 minutes, and that I had to cook for a full 15 minutes before it lost the final core of uncooked dough in the center. I just had to keep fishing out strands with a fork and biting them until the noodles were at the point I wanted. You start with a big potful of furiously boiling water. Your pot should be really big, holding 8 to 10 quarts. Buy one with high sides so that it sits right over your burner. I've seen pots that had strainers or steamers that fit right into them, so that when it was time to take out the noodles you simply lifted out the strainer and the excess water ran back into the pot.
Barely out of my teens, I had the good fortune to meet with the master in the Greenwich Village apartment he speaks of so lovingly in this book. I'll never forget how generous Beard was with his time, his humor, and his advice as we sat in the kitchen and talked about food and about cooking. Then we talked about my future as a cook. Our discussion marked a major turning point in my life. Through Beard's intense joy and enthusiasm for cooking, I suddenly found the validation and the encouragement I needed to leave college and enroll in a culinary school.