Contributor biographical information for Making artisan pasta : how to make a world of handmade noodles, stuffed pasta, dumplings, and more / Aliza Green.

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Aliza Green is an award-winning Philadelphia-based chef and author. She has written many books and has collaborated with famed chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer and Philadelphia Daily News, Green now write regularly for Cooking Light, and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. 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 (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. She resides in Elkins Park, PA. Visit her website at

Library of Congress subject headings for this publication:
Cooking (Pasta)
COOKING / Specific Ingredients / Pasta. -- bisacsh
COOKING / Methods / Gourmet. -- bisacsh