Beard on Pasta.

[New York: Alfred A. Knopf, 1983].

Squarish octavo (21 x 16 cm.), xiii, 236 pages. FIRST EDITION. The classic pasta book, from the "Dean of American Cooking", James Beard. Still one of the most useful introductions to the basics of pasta cooking. Tiny bit of dusting to top edge, otherwise fine in color-illustrated boards. In unclipped publisher's dust jacket, also fine.

Price: $90.00