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Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More Flexibound – January 1, 2012
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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
About the Author
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.
Top Customer Reviews
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The pictures are simply inspirational. From step by step photos of how to accomplish making the pasta, to beautiful and inspiring finished products. This book could be intimidating, working with dough and various ingredients and appliances and gadgets, making different shapes. But it's totally not, Aliza Green writes clear simple instructions that would make the most dough-frightened person feel enabled to make luscious pasta. Between her clear instructions and tips, and Steve Legato's amazingly clear instructional photos, this is a book to really give a person confidence and a can-do attitude.
There are some pastas that simply call for special gadgets to make them, it's the nature of the pasta, but if you don't want to spend a penny on new fun equipment there are still plenty of pasta recipes you can easily make. The author gives several techniques on how to make pasta. She gives three ways of mixing (hand, stand mixer, food processor) and different ways to roll out the pasta- rolling pin, sheeter (hand cranked pasta machine) and the extruders.Read more ›
One thing that raised my eyebrow a bit was the discussion on eggs. The author goes into a detailed discussion of eggs but I was left feeling like maybe she really didn't know much about them in spite of the fact she wrote a lot about them. For instance, we have free range chickens, and the best eggs are the ones right out from under the chicken, but the author says eggs aren't good for 2 days after they are laid. I suppose my family would just disagree. Also, she leaves out a very important tip about fresh eggs, that the easiest way to tell if one is bad is just to float it in water. Good eggs don't ever float. The best sink quick.
This book would be great for you if you are looking for sources to buy wooden or high end pasta shapers and plates.
If, however, you're an every day cook that has a pasta maker and could care less if your plates are bronze vrs plastic, there might be better beginner books out there. I'm going to try to find another one that's more appropriate for a beginner like me.
Another nice touch is that the book doesn't limit itself to Italian pastas, but explores many noodle-making traditions from around the world, and you'll find global favorites among its pages such as Japanese udon noodles, Chinese pot-stickers, Turkish manti, and Polish pierogis.
While this book will provide hours of delicious amusement, I do regret that it contains a lot of recipes requiring specialized equipment that cannot be used for anything else. Unless you're willing to shell out about $40 for a cavatelli machine or $60 for a corzetti stamp, some of the recipes in this book will be off limits to you. I would also have appreciated a little more guidance on obtaining some of the less common ingredients. Recommendations on how to obtain good chestnut flour for the vast majority of readers who have never even seen it before would be nice, for example.
All the same, I would recommend this book with great enthusiasm to anyone considering taking up pasta-making as a hobby. I would love to see the author turn this into a series, with another book or two containing more recipes.
Most Recent Customer Reviews
My go-to book for pasta making. I've had it for almost two years now and the pages are covered in flour and spinach puree, but I still use it again and again. Read morePublished 16 days ago by Kirsten
Purchased this lovely pasta book shortly after purchasing my Philips (extruder) Pasta Maker (which I just love) so I could broaden my knowledge of pasta and get some ideas. Read morePublished 27 days ago by myopinion
I absolutely LOVE all of the ideas in this book. Lots of great recipes, colorful flavor ideas for pasta, and great techniques for making artisan pasta. Read morePublished 1 month ago by Erin P
Great for a noob like me ... excited to try some of the harder recipes !Published 1 month ago by bethany
Buy this book if you really love pasta.
My son can eat pasta nearly everyday. So this book looked like it covers all the basics including how to prepare raviolli. Read more
I had never made pasta before I bought this book; now, I never buy the dried stuff. Not only can I not stand the taste, but it's so easy and quick for me to make it myself I don't... Read morePublished 2 months ago by J English