Making Artisan Pasta

Name: Making Artisan Pasta
Brand: Allen & Unwin
SKU: 9781592537327
Price: 49.99 NZD
Availability: OutOfStock

How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

By Aliza Green

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Summary

Making Artisan Pasta by Aliza Green is a comprehensive guide to crafting hand-made pasta using traditional techniques. The book explores various types of pasta, including ravioli and gnocchi, with detailed instructions on mixing, kneading, and shaping the dough. It also features recipes that showcase the intricate flavours and textures of pasta, providing enthusiasts with all the tools needed to create gourmet dishes at home.
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Format: Paperback / softback

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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're passionate about cooking and excited to explore the art of creating handcrafted pasta. It's perfect for those who appreciate detailed guidance on shaping, flavouring, and pairing artisanal pasta with delectable sauces. If you love experimenting in the kitchen and delight in the charm of Italian cuisine, this book will likely provide you with inspiration and satisfaction.

Making Artisan Pasta

Making handmade, home-made pasta has never been easier!

Description

Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling 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.

Inside, you'll find:

Recipes for pasta doughs made completely from scratch, with such delicious ingredients as buckwheat and whole wheat flour, roasted red pepper, asparagus, and even squid ink and chocolate.
Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta.
Detailed instructions on how to make the ultimate in pasta: hand-stretched dough, Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders.
Artisan tips to help anyone, from novice to experienced, make unforgettable pasta.

Through author and chef Aliza Green's pasta expertise and encyclopedic knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you'll never look at the supermarket pasta aisle the same way again.

Making Artisan Pasta is on Cooking Light's Top 100 Cookbooks of the Last 25 Years list for Best Technique and Equipment.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Making Artisan Pasta by Aliza Green is praised for its beautifully photographed guide on crafting various types of pasta at home, using minimal tools. In addition to Italian pasta, it includes recipes from other cultures, offering variations in shape, flour, and flavour. The book's step-by-step instructions and numerous photos empower readers to create their own pasta, though additional resources might be needed for sauce recipes. It's deemed a valuable resource for both beginners and experienced pasta-makers.

Book Details

INFORMATION

ISBN: 9781592537327

Publisher: Quarto Publishing Group USA Inc

Format: Paperback / softback

Date Published: 01 January 2012

Country: United States

Imprint: Quarry Books

Illustration: 200

Contributors:

Photographs by Steve Legato
Foreword by Cesare Casella

Audience: General / adult

DIMENSIONS

Spine width: 19.0mm

Width: 203.0mm

Height: 254.0mm

Weight: 635g

Pages: 176

Collections

Aliza Green Cook Books & Recipes Cooking & Food Non-Fiction

About the Author

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books includeThe Butcher's Apprentice and Making Artisan Pasta (Quarry Books, 2012), The Fishmonger's Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking and Starting with Ingredients, four perennially popular Field Guides to food (Quirk, 2004- 2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World 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 , 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.