by
Green, Aliza.
Call Number
641.5 GRE
Publication Date
2006
Format:
Books
Relevance:
0.0674
by
Perrier, Georges.
Call Number
641.5944 PER
Publication Date
1997
Format:
Books
Relevance:
0.0608
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by
Green, Aliza.
Call Number
641.392
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0579
by
Green, Aliza.
Call Number
641.822 GRE
Publication Date
2012
Summary
"With the simplest ingredients and easier-than-you-think instructions, Making Artisan Pasta teaches you how make your own linguine, ravioli, lasagna, and dozens of other styles of pasta and noodles by hand. The fully illustrated, step-by-step tutorials will walk you through the entire tasty process, from mixing dough, rolling, and shaping pasta through cooking, serving, and storing pasta for later. Going way beyond noodles, though, this book includes tutorials on gnocchi, Chinese pot stickers, pierogi, and dozens of other world pastas"--
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1116/2011031326-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1203/2011031326-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1203/2011031326-t.html
Relevance:
0.0510
by
Green, Aliza.
Call Number
641.692
Publication Date
2011
Summary
Learn old-world, classic skills from real-life fishermen, wholesale markets, fish buyers, chefs, and other sources-far away from the supermarket, and everywhere the fish go well before it makes it to the table.
Format:
Electronic Resources
Relevance:
0.0510
by
Green, Aliza.
Call Number
641.692 GRE
Publication Date
2011
Format:
Books
Relevance:
0.0501
by
Green, Aliza.
Call Number
641.36 GRE
Publication Date
2012
Summary
"The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide"--
Format:
Books
Relevance:
0.0469
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