Making Artisan Pasta (Anglais) Flexibound – 1 janvier 2012
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Descriptions du produit
Revue de presse
"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
Présentation de l'éditeur
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.
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Détails sur le produit
Commentaires en ligne
Meilleurs commentaires des clients
Commentaires client les plus utiles sur Amazon.com (beta)
The pictures are simply inspirational. From step by step photos of how to accomplish making the pasta, to beautiful and inspiring finished products. This book could be intimidating, working with dough and various ingredients and appliances and gadgets, making different shapes. But it's totally not, Aliza Green writes clear simple instructions that would make the most dough-frightened person feel enabled to make luscious pasta. Between her clear instructions and tips, and Steve Legato's amazingly clear instructional photos, this is a book to really give a person confidence and a can-do attitude.
There are some pastas that simply call for special gadgets to make them, it's the nature of the pasta, but if you don't want to spend a penny on new fun equipment there are still plenty of pasta recipes you can easily make. The author gives several techniques on how to make pasta. She gives three ways of mixing (hand, stand mixer, food processor) and different ways to roll out the pasta- rolling pin, sheeter (hand cranked pasta machine) and the extruders. Through out the entire book there are variations so if you want to make ravioli you can buy a really cool ravioli pan thing, or she shows you how to simply put the filling on the bottom sheet and put the second sheet over and cut out the dough.
The pasta I made was easy to work with and tasted delicious. I started simple, but can't wait to get into the variations like green pasta, or the one with the parsley leaves pressed in between the sheets.
The book covers basic pastas, stuffed pasta, dumplings, pot stickers, gnocchi, pastas I haven't even heard of but can't wait to try! This is honestly a book that has me excited to get in the kitchen and start making pasta.
One thing that raised my eyebrow a bit was the discussion on eggs. The author goes into a detailed discussion of eggs but I was left feeling like maybe she really didn't know much about them in spite of the fact she wrote a lot about them. For instance, we have free range chickens, and the best eggs are the ones right out from under the chicken, but the author says eggs aren't good for 2 days after they are laid. I suppose my family would just disagree. Also, she leaves out a very important tip about fresh eggs, that the easiest way to tell if one is bad is just to float it in water. Good eggs don't ever float. The best sink quick.
This book would be great for you if you are looking for sources to buy wooden or high end pasta shapers and plates.
If, however, you're an every day cook that has a pasta maker and could care less if your plates are bronze vrs plastic, there might be better beginner books out there. I'm going to try to find another one that's more appropriate for a beginner like me.
Another nice touch is that the book doesn't limit itself to Italian pastas, but explores many noodle-making traditions from around the world, and you'll find global favorites among its pages such as Japanese udon noodles, Chinese pot-stickers, Turkish manti, and Polish pierogis.
While this book will provide hours of delicious amusement, I do regret that it contains a lot of recipes requiring specialized equipment that cannot be used for anything else. Unless you're willing to shell out about $40 for a cavatelli machine or $60 for a corzetti stamp, some of the recipes in this book will be off limits to you. I would also have appreciated a little more guidance on obtaining some of the less common ingredients. Recommendations on how to obtain good chestnut flour for the vast majority of readers who have never even seen it before would be nice, for example.
All the same, I would recommend this book with great enthusiasm to anyone considering taking up pasta-making as a hobby. I would love to see the author turn this into a series, with another book or two containing more recipes.
Now that I have an Atlas pasta roller again, I'm all over these recipes like a cheap suit. No more store-bought wonton wrappers for me! The flavoured pastas are brilliant, and the utterly-gorgeous laminated parsley sheets are a show-stopper. I adjust amounts of semolina vs. Caputo "00" flour to give exactly the texture I want. Hand-formed udon in miso soup is ... ambrosial.
More about the laminated parsley: It took me four 1/4 lb balls and about 20 minutes total to nail it (see user photos). The main thing is to completely trim the stalks off, or the sheets will tear. It's fun to experiment doing the laminating while still a couple thickness away from what you want: the leaves become enormous and abstract. Next time: edible flowers.
Four stars only because her recipes constantly refer to other recipes, which is usually just inconvenient, but can be disastrous. Making spinach pasta? After blending the spinach with the eggs, you're told to follow the rest of the directions for red pepper pasta, but THOSE tell you to reduce the liquid on the stovetop. When the liquid started rising rather than reducing, my brain kicked in and I realized I was making a nice-looking spinach souffle. And yet the book had given me the confidence to just throw in another egg and make (excellent) spinach souffle pasta dough.