Enjoy Fresh And Flavorful Handmade Pastas From Around The World...made In Your Own Kitchen

Homemade rules in the kitchen, and everyone from artisan bakers to canners and picklers know it.Culinary enthusiasts and hungry home cooks are exploring classic skills again, and making homemade, hand-shaped pasta is on the rise.

With the simplest ingredients and easier-than-you-think instructions, MAKING ARTISAN PASTA (Quarry Books, February 2012, $24.99US/$27.99CAN) by Aliza Green teaches you how make your own linguine, ravioli, lasagna, and dozens of other styles of pasta and noodles by hand. The fully illustrated, step-by-step tutorials will walk you through the entire tasty process, from mixing dough, rolling, and shaping pasta through cooking, serving, and storing pasta for later.

Going way beyond noodles, though, this book includes tutorials on gnocchi, Chinese pot stickers, pierogi, and dozens of other world pastas. Inside you'll find:

- History of pasta in China, Italy and modern day variations

- An expansive list of ingredients an artisan might use to make different pastas

- Special kitchen tools which could prove helpful and information on how to duplicate the process with common tools you already have

- "Artisan Notes" providing special tips and tricks for every recipe

- Page after page of full-color photo diagrams showing techniques to ensure accuracy

- Comprehensive information freezing, storage and more

Through author and chef Aliza Green's expertise and encyclopedia knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, MAKING ARTISAN PASTA will teach you everything there is to know about making fresh, delicious pasta in your home kitchen....and you'll never look at the supermarket pasta aisle the same way again.


About the Author

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Fishmonger's Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and collaborations with famed chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer and Philadelphia Daily News, Green now write regularly for Cooking Light, and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. 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. To learn more about Green or to ask a culinary question, visit her website, www.alizagreen.com.