Aliza Green - Chef | Consultant

Aruba Tastes & Tales by Aliza Green and Franz Sydow
This big beautiful glossy book includes more than 75 recipes with full-color photos from Aruba's best restaurants along with traditional Aruban favorites. Sold in many locations on Aruba, the book is available now in the United States for $45 including shipping. To order a book, send a request to Aliza Green under the Ask Aliza tab in this website.

THE FOODIE GIFT PACK: The essential reference set for every culinary student, food writer, editor, stylist, and curious home cooks. Written from the cook' point of view, these books will answer all your questions about fish and seafood, meat, poultry and game, herbs and spices, and fruits and vegetables. Makes a perfect gift for that budding chef, newlywed, food lover, and international traveler. Includes Aliza Green's fact-filled Field Guide to Produce, Field Guide to Herbs and Spices, Field Guide to Meat, and Field Guide to Seafood, all for just $45!

My friends, Velia de Angelis (chef) and Gianluca Antoniella (barista), are the proprietors of La Champagneria, an adorable, Italo-chic wine bar, caffé and event space. They serve cichetti (small plates), champagne, and wines by the glass, and coffee in the heart of the medieval walled city of Orvieto, Italy, just down the street from its famous gold-tiled cathedral, in the Piazza Marconi.

Located on a beautiful old farm up a steep, rocky road in Umbria and run by founder Isabella dalla Ragione, this unique arboretum features hundreds of antique fruit trees (especially pears) rescued from old gardens. Visitors may adopt a tree, helping to pay for its upkeep, arrange to stay in the guesthouse, La Foresteria, and buy a copy of their book, now translated into English.

Maria Teresa Berdondini, of Tuscany, by Tuscans, knows everyone in Italy and is incredibly knowledgeable about Italian cuisine and wine. With a strong background in hotel management, her forte is arranging private custom food and wine tours of Tuscany and other regions of Italy.

Agriturismo in La Maremma, Tuscany. Stay at Le Solane, a thriving eighteenth century farm covered with olive and Mediterranean pine trees. Abandoned fifty years ago, the farm has been restored by my friends, Maya Eisner and Claudio Roncoroni, along with a pool and outdoor cooking area for guests. The surrounding region is filled with lovely old walled towns in a region renowned for its culture, art, history, wild game fare, Atruscan ruins, and mineral springs.

Link to the food photographer whose unique eye has brought the majority of my books from BEANS and ¡Ceviche! to Field Guide to Herbs and Spices and Field Guide to Seafood to life!

Kea Artisanal introduces visitors to the relaxed Mediterranean way of eating, entertaining, and living. The program includes cooking classes and explorations of the island's beaches, villages, and cultural sites. Award-winning cookbook author Aglaia Kremezi and a select group of her friends open their homes, kitchens and gardens to you on the Greek Cycladic Island of Kea.

Mastic is Greece, Turkey, and the Arab world's most valuable spice, cosmetic, and cure-all. Tapped from Chios Island's wild pistachio trees, mastic has a haunting, slightly sweet flavor hinting of rosemary and fennel, with an earthy aroma. This new shop on Orchard Street in New York's Lower East Side sells everything mastic: baked goods, halvah, natural chewing gum, liqueurs, skin and hair care products, and scented candles.

This historic and beautiful pastry shop in the center of Amalfi serves exquisite Italian cakes, pastries, chocolates, and cookies prepared fresh from scratch daily including incredibly light and lemony babàs al Limoncello. Their dark chocolate-dipped candied orange, grapefruit, and citron (an Amalfi specialty, pictured above) are the best you'll tasye anywhere.

A venerable spice store near Athens's Central Market, filled floor to ceiling with top-quality branch-dried herbs, rare spices like cubeb, long pepper, and mahlab, resins including mastic, bull's blood, and frankincense, olive oil soap, dried rose buds, Greek honey, and mountain tea.

Chef Michael Tuohy, a San Francisco transplant, creates seasonally influenced, ingredient-focused Northern California cuisine at Atlanta's Woodfire Grill. An early advocate of using local organic farmed produce, Tuohy is a pioneering force behind Georgia`s Organic Growers. Rustic and delicious foods here are fire-roasted and grilled with a daily menu of tastes, small plates, main courses, and platters for sharing Monthly Cheese Club.

Professional Member and Certified Culinary Professional

For the best in local produce, cheeses, meats, poultry, and baked goods, check this guide.

Aliza is a charter member of the Philadelphia Chapter, now celebrating its 25th year and serves as its Vice-President. LDEI's National Conference 2009 will be in Philadelphia.

Cookbook author Paula Wolfert's website. Here the reigning queen of Mediterranean cooking includes lots of good information, wonderful recipesrecipes, and articles about her and her books.

Link to the Slow Food USA site, an international organization that promotes "taste, tradition and the honest pleasures of food." Local chapters sponsor all sorts of culinary events, special dinners, tours, and tastings.

A website for imported Spanish foods that sells the best dry beans I have ever tasted from El Maragato.

My friend Eileen Talanian's website: a friendly place for home baking, where you will find excellent recipes, helpful hints, and sensible information on baking equipment and ingredients that make the process of baking from scratch easier and more fun.

Tunisian culinarian Taieb Dridi imports exquisite tin-lined hand-hammered copper couscoussiers in sizes from mini to maxi, available at his website.

Located in the heart of Philadelphia's Italian Market, Fante's truly does have everything you can think of for the kitchen: pots and pans, gadgets, knives, bake ware, cake boards, artisan bread baskets, coffee and tea products, smokers, scales, specialty Italian tools like pizzelle irons and tomato puree machines, cutting boards, cake pans in all sizes and shapes, pasta flour and cutters.

A website (and wonderful store, and now a new cafeé in New York City). This landmark store carries over 4,000 varieties of spices, herbs, sweets, coffee, tea, and snacks. It is the best place to look for Middle Eastern, Indian, and North African ingredients, superb dried fruits, excellent selection of dried legumes and much more.

Sardinian foods like miele amaro (bitter honey from the strawberry gum tree fruit), bottarga (dried, salted mullet roe), fregula pasta (toasted pearls), and pane carasau (music sheet bread).

Link to a site that helps translates British recipes for American cooks, with charts, definitions, meat cuts, measurements.

Link to a website with food forums, recipes, newsletters, images and more, all written by and for fellow food fanatics.

Cookbook author Clifford Wright's website about authentic Mediterranean cuisines, food, cooking, and culinary history, includes excellent articles about Mediterranean culinary history and many detailed authentic recipes.