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eBay-Artikelnr.:293349916371
Artikelmerkmale
- Artikelzustand
- EAN
- 9781592537327
- PublicationDate
- 2012-01-01
- ISBN
- 1592537324
- Dimensions
- L 10 x W 7.99 x H 0.98 inches
- Binding
- Flexibound
- Region
- World
- MPN
- 195026
- UPC
- 080665007781
- NumberOfItems
- 1
- Brand
- Quarry Books
- ProductGroup
- Book
- Weight
- 1.2 lbs
Über dieses Produkt
Product Identifiers
Publisher
Quarto Publishing Group USA
ISBN-10
1592537324
ISBN-13
9781592537327
eBay Product ID (ePID)
102883111
Product Key Features
Book Title
Making Artisan Pasta : How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and more
Number of Pages
176 Pages
Language
English
Topic
Methods / Gourmet, Specific Ingredients / Pasta, Regional & Ethnic / Italian
Publication Year
2012
Illustrator
Yes
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.8 in
Item Weight
22.9 Oz
Item Length
10.2 in
Item Width
8.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2011-031326
Dewey Edition
23
Reviews
"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, "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
Dewey Decimal
641.82/2
Table Of Content
Foreword Introduction Part I: The Basics 6 Chapter One: Pasta Basics 6 Selecting Ingredients 8 Water 8 Eggs 9 Wheat 12 Pasta Flour Mix 16 Grinding Chickpeas and Whole Grains 18 Chapter Two: Making Pasta Dough from Wheat and Other Flours 18 Basic Egg Pasta Dough by Hand 20 Basic Egg Pasta Dough Using a Heavy-Duty Stand Mixer 22 Basic Egg Pasta Dough Using a Food Processor 23 Using Other Flours to Make Pasta 24 Whole Wheat Pasta Dough 24 Buckwheat Pasta Dough 25 Rye Pasta Dough 26 Cornmeal-Chipotle Pasta Dough 26 Semolina Pasta Dough 26 Methods for Forming Pasta 27 Hand-Stretched Pasta Dough 28 Rolling Pasta Dough with a Sheeter 30 Chapter Three: Flavoring Pasta Dough 33 Roasted Red Pepper Pasta Dough 34 Asparagus Dough 36 Spinach Pasta Dough (Pasta Verde) 36 Red Beet Pasta Dough 37 Squash Pasta Dough 38 Red Wine Pasta Dough 39 Porcini Mushroom Pasta Dough 39 Saffron-White Wine Pasta Dough 40 Squid Ink Pasta Dough 40 Chocolate Pasta Dough 41 Lemon-Pepper Pasta Dough 41 Part II: The Pasta 43 Chapter Four: Dumplings 43 Potato Gnocchi 44 Semolina Gnocchi (Gnocchi alla Romana) 46 Ravioli Gnudi 47 Matzo Balls 49 Spaetzle 50 Passatelli 52 Chapter Five: Pasta Sheets 53 Maltagliati 54 Laminated Parsley Pasta 55 Lasagna 56 Cannelloni 60 Chapter Six: Cut Pasta 62 Hand-Rolled and Cut Alsatian Nouilles 65 Cappellini 67 Porcini Tagliatelle 68 Straw and Hay 69 Pappardelle and Tagliolini 70 Pasta alla Chitarra 72 Buckwheat Pizzoccheri 73 Japanese Udon Noodles 74 Chapter Seven: Specialty Hand-Formed Pasta 75 Ricotta Cavatelli from Puglia 76 Sardinian Malloreddus 78 Genoese Chestnut Corzetti 81 Garganelli 82 Chinese Cat''s Ear Noodles (Mao Er Duo) 83 Pugliese Orecchiette 83 Umbrian Ombrichelli 86 Greek Trahana 87 Chapter Eight: Stuffed Pasta 89 Making Ravioli Using a Plaque 92 Tortelloni 94 Tortellini 95 Caramelle 98 Pierogi 99 Pot Stickers 102 Ukrainian Sour Cherry Vareniki 104 Genoese Pansotti 105 Turkish Manti 107 Siberian Pelmeni 109 Giant Asparagus Raviolo with Soft-Cooked Egg 110 Glossary Resources Index Acknowledgments About the Author and Photographer
Synopsis
Making handmade, home-made pasta has never been easier! 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., 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., 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., Making Artisan Pasta is your trusted source for making a wide array of delectable pastas completely from scratch.
LC Classification Number
TX809.M17G726 2012
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