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"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
Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice and Making Artisan Pasta(Quarry Books, 2012),The Fishmonger's Apprentice(Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and 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 story-telling. Green also leads culinary tours--her next is scheduled for October 2013 to Puglia, Italy, which she calls "land of 1,000-year-old olive trees." 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 http://www.alizagreen.com.
Steve Legato is a freelance 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. Visit his website at http://www.stevelegato.com.
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Great book! Love all the information and detail on how to make many different types of pasta. Have been making pasta for years but always looking to change things up and this book... Read morePublished 5 days ago by Christine L.
I lived in Italy for 25 years and can say that the recipes are authentic. This is the best book on making pasta in the US that I've ever found.Published 15 days ago by SunnySouth
I have had a lot of fun experimenting with this book. I love the recipes and so does everyone that eats them. This book has made creating pasta so much fun... Read morePublished 17 days ago by Michelle P. Simms
It tells you everything you need to know about making pasta. ALL KINDS OF PASTA. There is also information on the
different pastas regarding the region in which their from and... Read more
While I love the pictures and tips in this book, even though I'm giving it 5 stars, for me, I think it was just a bit above my level... Read morePublished 22 days ago by Quirky Girl
This is the perfect step-by-step book for making pastas of all sorts. It is all about the pasta. If you can't make awesome pasta after reading this book, you need to back out of... Read morePublished 23 days ago by MR
I just received this book and have only made 1 pasta so far (roasted red pepper.) It turned out delicious. Read morePublished 28 days ago by CalamityIam