Making Fresh Pasta - Softcover

ALIZA GREEN is a renowned chef and food industry consultant noted as one of Philadelphia's most influential on food in the city. She has written fifteen cookbooks, including a James Beard Award winner (co-author of Ceviche! Seafoods, Salads, and Cocktails with a Twist) and five for Quarry Books: Making Artisan Pasta, Soupmaker's Kitchen, Fishmonger's Apprentice, and Butcher's Apprentice. Making Artisan Pasta was named by Cooking Light as one of their Top 100 Cookbooks of the Last 25 years. Green serves as chef-manager of Baba Olga's Cafe & Supper Club in Philadelphia, which marries global flavor with locally sourced, sustainably harvested ingredients in a spectacular venue suitable for weddings and other special events. Her latest book is The Magic of Spice Blends--a visually spectacular guide to making and using a world of spice blends, imparting flavor without fat or salt.