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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.
"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