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Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
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Quarry Books 2012
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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 pastaThrough 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 onCooking Light's Top 100 Cookbooks of the Last 25 Years list for Best Technique and Equipment.

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Format:
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Street Date:
01/01/2012
Language:
English
ISBN:
9781610581950
ASIN:
B006VAETSC
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APA Citation (style guide)

Aliza Green. (2012). Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More. Quarry Books.

Chicago / Turabian - Author Date Citation (style guide)

Aliza Green. 2012. Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More. Quarry Books.

Chicago / Turabian - Humanities Citation (style guide)

Aliza Green, Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More. Quarry Books, 2012.

MLA Citation (style guide)

Aliza Green. Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More. Quarry Books, 2012. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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      • bioText: Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice, Making Artisan Pasta (Quarry Books, 2012),The Fishmonger's Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), 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. 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 www.alizagreen.com.
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      • bioText: 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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      • bioText: Cesare Casella 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® 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.
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Quarry Books
publishDate
2012-01-01T00:00:00-05:00
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title
Making Artisan Pasta
fullDescription

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 onCooking Light's Top 100 Cookbooks of the Last 25 Years list for Best Technique and Equipment.

reviews
      • premium: True
      • source: Publisher's Weekly
      • content:

        January 13, 2003
        In her foreword, Coulter asserts that Gen-X conservative divas may have sprung from the femme fatale–cum–right-wing wellspring Schlafly established over four decades ago with her group, Eagle Forum. Schlafly's conservative thinking might have been razor-sharp 38 years ago when she wrote her ideological groundbreaker A Choice Not an Echo. In this volume, her rhetoric has retained all of its harshness but lost its intellectual edge; her writing and cant are murky and overwrought. The short essays, written throughout the 1980s and '90s, from the woman Coulter claims singlehandedly defeated the ERA, have snappy titles reminiscent of Coulter's recent Slander
        but lack substance, cohesion and contemporary knowledge. Schlafly presumes certain ideological and demographic traits (white, middle class, college-educated) to force her arguments that the majority of women neither have to nor want to work. Marriage and motherhood cannot sustain the travail of women working, Schlafly declares; it leads to the disintegration of the family. She cites jobs in general and military jobs in particular as a huge threat to maintaining gender difference. Rammed home in over 50 essays in which she cites unnamed and undated studies, Schlafly's thesis is this: feminism tried to destroy femininity, masculinity, marriage, motherhood and the security of both the economy and family, but has succeeded only in damaging the foundations, not crumbling the whole. Schlafly's politics, while passionate, are as out of date as Trent Lott on race.

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<DIV><p>Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with <I>Making Artisan Pasta</I>. 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.</p><p>Inside, you'll find:</p><p>- 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</p><p>- 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</p><p>- Detailed instructions on how to make the ultimate in pasta: hand-stretched dough</p><p>- Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable...
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tableOfContents

Foreword

Introduction

PART I: THE BASICS

CHAPTER ONE: PASTA INGREDIENTS

Water

Eggs

Wheat

CHAPTER TWO: MAKING PASTA DOUGH FROM WHEAT AND OTHER FLOURS

Basic Egg Pasta Dough by Hand

Basic Egg Past