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
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