Starting with Ingredients
Quintessential Recipes for the Way We Really Cook
By (author) Aliza Green
Starting with Ingredients by Aliza Green
Book DescriptionEach chapter focuses on a single ingredient. The accompanying recipes in Chef Aliza Green's culinary tour de force demonstrate the broad range of possibilities for each ingredient, utilizing a variety of cooking methods, flavors, and ethnic inspirations. This innovative work is the product of Green's ceaseless culinary curiosity and in-depth knowledge of ingredients. With these tools, she has created hundreds of clear and imaginative recipes that will enable experienced and fledgling home chefs to recognize how foods should look and behave, their fragrance and feel, their seasonal changes, how they are transformed by different cooking methods, and their flavor affinities. Extensive sidebars satisfy the most curious epicure.
Buy Starting with Ingredients book by Aliza Green from Australia's Online Bookstore, Boomerang Books.
Book DetailsISBN: 9780762427475
(254mm x 202mm x 74mm)
Imprint: Running Press,U.S.
Publisher: Running Press
Publish Date: 19-Sep-2006
Country of Publication: United States
Books By Author Aliza Green
Magic of Spice Blends, Hardback (January 2016)
Aliza Green provides a fully-illustrated guide to spices, creating 50 spice blends, and 50 recipes using flavor profiles from around the world.
Fishmonger's Apprentice, Hardback (January 2011)» View all books by Aliza Green
The masters featured in The Fishmonger's Apprentice teach old-world, classic skills to the modern food enthusiast.
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Author Biography - Aliza Green
Aliza Green is the author of five successful cookbooks, beginning with her authorial partnership with French chef Georges Perrier on Le Bec-Fin Recipes. She also co-authored !Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist with chef Guillermo Piernot, which won a James Beard Award for "Best Single Subject Cookbook." Beans: More than 200 Delicious, Wholesome Recipes from Around the World, appeared as one of The New York Times' top cookbooks of the year. She has also authored Field Guide to Meat and Field Guide to Produce. Green's food columns and articles appear in a variety of local and national newspapers and magazines, including in Fine Cooking, Prevention, Philadelphia Magazine, the Philadelphia Inquirer, Philadelphia Daily News, and The National Culinary Review. She has conducted numerous cooking classes, had many television appearances, including NBC's Today Show, and radio interviews, and is a highly reputed television and print food stylist.
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