|Amazon Price||New from||Used from|
"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.
|Length: 4:08 Mins|
This is a nice book to review if you know your pastas. Great for beginners to.Published 20 days ago by candace
Great, in depth instructions, along with detailed histories and descriptions. Well done!Published 28 days ago by WHL
This is an amazing book. I am 100% Italian and learned how to make pasta from my Italian parents and relatives. This book is very authentic, trust me. Read morePublished 1 month ago by Faith Hopeful
Bought as a gift for a friend with a new pasta maker. Just what they needed to show them how to make a specific pasta as well as recipes to use that pasta in.Published 1 month ago by R. Spangler
Lots of great ideas. I'm dying to try the squash version, but I just made my first pasta ever today, so I'm just learning the technique. Read morePublished 1 month ago by Barbara
Besides the step by step photo guide, this book has some nice recipes and opens your eyes to the different types of noodles and pasta you can make.Published 1 month ago by Nisey
Got this book and a few pasta making utensils for my boyfriend for Valentine's Day and in the 11 short days since we've already made three recipes from here! Read morePublished 1 month ago by RuthAnn Swanson
Fantastic book & so informative. I've learned so much about pasta & pasta making.Published 2 months ago by Mary J. Gibbs