{"product_id":"making-artisan-pasta-how-to-make-a-world-of-handmade-noodles-stuffed-pasta-dumplings-and-more-paperback","title":"Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More - Paperback","description":"\u003cp\u003eby \u003cb\u003eAliza Green\u003c\/b\u003e (Author), \u003cb\u003eSteve Legato\u003c\/b\u003e (Photographer), \u003cb\u003eCesare Casella\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJames 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.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003e*Named one of the Top 100 Cookbooks of the Last 25 Years for Best Technique and Equipment by Cooking Light*\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e With \u003cb\u003ehundreds of gorgeous photos\u003c\/b\u003e from acclaimed food photographer Steve Legato and \u003cb\u003eeasy-to-follow, step-by-step instructions\u003c\/b\u003e 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. \u003cp\u003e\u003c\/p\u003e As if you were standing by her side in the kitchen, Aliza offers \u003cb\u003ea thorough course on the art of making pasta\u003c\/b\u003e, from \u003cb\u003eselecting ingredients\u003c\/b\u003e and mastering \u003cb\u003edifferent types of doughs\u003c\/b\u003e to making \u003cb\u003ea range of classic and creative shapes and flavors\u003c\/b\u003e. This foundation combined with \u003cb\u003ehelpful tips\u003c\/b\u003e from her many years of experience and bits of \u003cb\u003ehistory on pasta traditions\u003c\/b\u003e in Italy and around the world make this the only pasta-making book you'll ever need. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eMaking Artisan Pasta\u003c\/i\u003e features: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRecipes for pasta doughs\u003c\/b\u003e 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 \u003c\/li\u003e\n\u003cli\u003e Fully illustrated step-by-step \u003cb\u003einstructions for rolling, shaping, and stuffing dough\u003c\/b\u003e for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta \u003c\/li\u003e\n\u003cli\u003e Detailed instructions on how to make the ultimate in pasta: \u003cb\u003ehand-stretched dough\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e Chinese pot stickers, Polish pierogi, Turkish manti, and other \u003cb\u003edelectable pastas from beyond its traditional Italian borders\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eArtisan tips\u003c\/b\u003e to help anyone, from novice to experienced, make unforgettable pasta \u003c\/li\u003e\n\u003c\/ul\u003e\u003ci\u003eMaking Artisan Pasta\u003c\/i\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAliza Green\u003c\/b\u003e is an award-winning Philadelphia-based author, journalist, and influential chef whose books include \u003ci\u003eThe Butcher's Apprentice\u003c\/i\u003e, \u003ci\u003eMaking Artisan Pasta \u003c\/i\u003e(Quarry Books, 2012), \u003ci\u003eThe Fishmonger's Apprentice\u003c\/i\u003e (Quarry Books, 2010), S\u003ci\u003etarting with Ingredients: Baking\u003c\/i\u003e (Running Press, 2008), \u003ci\u003eStarting with Ingredients \u003c\/i\u003e(Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), \u003ci\u003eBeans: More than 200 Delicious, Wholesome Recipes from Around the World\u003c\/i\u003e (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the \u003ci\u003ePhiladelphia Inquirer\u003c\/i\u003e, \u003ci\u003ePhiladelphia Daily News\u003c\/i\u003e, and \u003ci\u003eCooking Light \u003c\/i\u003emagazine, 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 \u003ci\u003eCeviche!: Seafood, Salads, and Cocktails with a Latino Twist\u003c\/i\u003e (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.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSteve Legato\u003c\/b\u003e is a photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in \u003ci\u003eArt Culinaire\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eFood and Wine\u003c\/i\u003e, \u003ci\u003eWine Spectator\u003c\/i\u003e, \u003ci\u003eFood Arts\u003c\/i\u003e, \u003ci\u003eGQ, Departures\u003c\/i\u003e, \u003ci\u003eWine \u0026amp; Spirits\u003c\/i\u003e, \u003ci\u003eTravel \u0026amp; Leisure\u003c\/i\u003e, \u003ci\u003ePhiladelphia Magazine\u003c\/i\u003e, \u003ci\u003eDelaware Today\u003c\/i\u003e, \u003ci\u003eNew Jersey Monthly\u003c\/i\u003e, and \u003ci\u003eMain Line Today\u003c\/i\u003e. He resides just outside of Philadelphia, PA. His website is stevelegato.com.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCesare Casella\u003c\/b\u003e 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.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.9 x 8 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2012\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":47426134147250,"sku":"9781592537327","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/3891\/1666\/files\/d70550540942102d282c962e4594acd7.webp?v=1778510804","url":"https:\/\/box.dadyminds.org\/products\/making-artisan-pasta-how-to-make-a-world-of-handmade-noodles-stuffed-pasta-dumplings-and-more-paperback","provider":"DADYMINDS BOX","version":"1.0","type":"link"}