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MAKING ARTISAN PASTA - How To Make A World of Handmade Noodles, Stuffed Pasta, Dumplings and More
Discover ways to use the fine ingredients and easy, conventional techniques to make clean, home made pasta on your own kitchen with Making Artisan Pasta. Calling for just the handiest elements and a handful of specific kitchen tools, making pasta at home has by no means been less complicated, greater a laugh, or greater delicious.

Inside, you will find :

- Recipes for pasta doughs made completely from scratch, with such scrumptious components as buckwheat and complete wheat flour, roasted red pepper, asparagus, or even squid ink and chocolate

- Fully illustrated step-by using-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta

- Unique instructions on a way to make the final in pasta: hand-stretched dough

- Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its conventional Italian borders

- Artisan suggestions to assist all people, from beginner to experienced, make unforgettable pasta

Via creator and chef Aliza green’s pasta knowledge and encyclopedic know-how of all matters culinary, plus loads of suitable pictures with the aid of acclaimed meals photographer Steve Legato, you’ll by no means take a look at the grocery store pasta aisle the identical way again. Making Artisan Pasta is on Cooking mild's pinnacle a hundred Cookbooks of the closing 25 Years list for best method and equipment.
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.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. 

I have a lot of cookbooks, anymore it takes a pretty special cookbook to get my heart thumping and inspires me to immediately take it in the kitchen and get to cooking. Making Artisan Pasta is just such a book. I have other pasta books, such as the joy of pasta, and usually they are maybe 25% actual pasta recipes, and the rest is sauce or soup or casseroles using the pasta. There is nothing wrong with that, but Making Artisan Pasta is a book about the pasta, about what ingredients to use, how to use them, how to make the pasta, form the pasta, and tons and tons of ideas and tips on making amazing pasta. 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.-Becky
I recently took a three-series class on pasta making, and the culinary teacher recommended this book. We made pasta from the pasta mix recipe in this book, and it had a beautiful texture. We made the two-egg pasta dough, and made the spinach pasta recipe. It was absolutely delicious, and I loved the texture of the pasta. I had to own my own copy, but Amazon was sold out of the book version. Patience isn't my greatest virtue, so I downloaded the kindle version. Thankfully, the kindle version is perfect. I need to read this book, for a second time, from cover to cover. I absolutely love all the valuable tips, and the step-by-step photos. I own a pasta maker, and all kinds of tools for pasta making (I'm a kitchen gadget addict). We made ravioli, using a mold, and this book gave me a couple of extra tips that I plan to use, in the future. I wondered if using my stand mixer would work as well, and this book answered that one, too. The author shows different methods of making pasta-- by hand, mixer and even food processor. Terrific! Making colored dough (I learned to make laminated dough, for beautifully colored and striped ravioli) is a lot of fun. This book gives me even more ideas. I want to get the hang of making tortellini, and this book showed me how in a way that I can follow. I'm intrigued by the chocolate pasta dough. I'm on the fence, wrapping my head around that concept, but maybe I'll give that a go when I'm feeling daring enough. I've always wanted to make laminated herb pasta, and there's a chapter on that. Squeeeeeeee! The book focuses, primarily on pastas-- and not necessarily only from Italy. Greece, Poland and Germany, Asia are also included. There's aren't a LOT of sauce recipes, but I'm fine with that. If you're wanting to learn pasta making techniques, this is a wonderful resource, with beautiful photos. This book is well worth the investment. I'll be getting my money and pasta's worth out of it.-Foodiewife

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