Making Artisan Pasta


Making Artisan Pasta

Bücher Details

  • Titel:Making Artisan Pasta
  • Dateiname: making-artisan-pasta.pdf
  • ISBN: 2768211592537324
  • Datum des Hochladens: 2020-01-15
  • Anzahl der Seiten: 643 Seiten
  • Autor: Aliza Green
  • Verlag: Aliza Green

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Überblick:

Pressestimmen '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 Über den Autor und weitere Mitwirkende 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 1000-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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