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Making Artisan Pasta - by Aliza Green (Paperback)

Making Artisan Pasta - by  Aliza Green (Paperback) - image 1 of 1
Making Artisan Pasta - by  Aliza Green (Paperback) - image 1 of 1
$14.39 sale price when purchased online
$25.99 list price

About this item

Highlights

  • James Beard Award-winning author Aliza Green shows you how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen.
  • About the Author: Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice, Making Artisan Pasta (Quarry Books, 2012), The Fishmonger's Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier.
  • 176 Pages
  • Cooking + Food + Wine, Specific Ingredients

Description



About the Book



Making Artisan Pasta is your trusted source for making a wide array of delectable pastas completely from scratch.



Book Synopsis



James Beard Award-winning author Aliza Green shows you how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen.

*Named one of the Top 100 Cookbooks of the Last 25 Years for Best Technique and Equipment by Cooking Light*

With hundreds of gorgeous photos from acclaimed food photographer Steve Legato and easy-to-follow, step-by-step instructions that call for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious.

As if you were standing by her side in the kitchen, Aliza offers a thorough course on the art of making pasta, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors. This foundation combined with helpful tips from her many years of experience and bits of history on pasta traditions in Italy and around the world make this the only pasta-making book you'll ever need.

Making Artisan Pasta features:

  • Recipes for pasta doughs made completely from scratch, with delicious ingredients including buckwheat and whole wheat flour, roasted red pepper, asparagus, squash, porcini mushroom, and even squid ink and chocolate
  • Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta
  • Detailed instructions on how to make the ultimate in pasta: hand-stretched dough
  • Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders
  • Artisan tips to help anyone, from novice to experienced, make unforgettable pasta
Making Artisan Pasta brings to you the satisfying pleasure of working with your hands using simple tools to create fresh artisan pasta to share with your family and friends.



Review Quotes




"James Beard Award winner Green teams up again with photographer Legato (after The Fishmonger's Apprentice) to produce a beautifully photographed directory on how to make all types of pasta in your own kitchen, with just a few kitchen tools. And don't think only of Italian--there are a few representative recipes from other countries, such as pot stickers, pierogi, and udon noodles. Recipes vary by shape, flour type, and flavoring. By following the easy, step-by-step instructions and hundreds of photographs, readers will be inspired to make their own delicious creations. The book contains many useful extras such as nutrition information, resources, and a glossary, but those who want to serve a homemade sauce along with their pasta fresca may need to consult another resource. VERDICT: This is a terrific choice for any library as it will be useful for both experts and novices alike. Mangia!" -- Library Journal




About the Author



Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice, Making Artisan Pasta (Quarry Books, 2012), The Fishmonger's Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively storytelling. Green also leads culinary tours. Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at alizagreen.com.

Steve Legato is a photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly, and Main Line Today. He resides just outside of Philadelphia, PA. His website is stevelegato.com.

Cesare Casella is an Italian chef, restaurateur, writer, consultant, and educator. He is Dean of Italian Studies at the International Culinary Center in New York City, which is also home to The French Culinary Institute. He is also Chief of DNA, The Department of Nourishment Arts(R) at The Center for Discovery where he works to raise awareness about healthy eating for children and adults with developmental disabilities. He is the founder of some of New York's best-loved Italian restaurants, including Beppe and Maremma.

Dimensions (Overall): 9.9 Inches (H) x 8.0 Inches (W) x .6 Inches (D)
Weight: 1.41 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 176
Genre: Cooking + Food + Wine
Sub-Genre: Specific Ingredients
Publisher: Quarry Books
Theme: Pasta
Format: Paperback
Author: Aliza Green
Language: English
Street Date: January 1, 2012
TCIN: 13910503
UPC: 9781592537327
Item Number (DPCI): 248-78-4542
Origin: Made in the USA or Imported
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Shipping details

Estimated ship dimensions: 0.6 inches length x 8 inches width x 9.9 inches height
Estimated ship weight: 1.41 pounds
We regret that this item cannot be shipped to PO Boxes.
This item cannot be shipped to the following locations: United States Minor Outlying Islands, American Samoa (see also separate entry under AS), Puerto Rico (see also separate entry under PR), Northern Mariana Islands, Virgin Islands, U.S., APO/FPO, Guam (see also separate entry under GU)

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5.0 out of 5 stars with 2 reviews
100% would recommend
2 recommendations

Gift

5 out of 5 stars
Thumbs up graphic, would recommend
Bevann - 2 years ago, Verified purchaser
Great birthday gift for new pasta machine
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Love this Cookbook!

5 out of 5 stars
Thumbs up graphic, would recommend
summer329 - 9 years ago
I am amazed at the detail and pictures in this book. It is one of the best Cookbooks I have ever owned. I recommend this to anyone that is making homemade pasta.
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