Aliza Green, the Philadelphia-based pioneering chef and culinary tour leader, is the author of fifteen books including Making Artisan Pasta, a Cooking Light Top 100 Cookbook of the Last 25 Years. Her introduction to meats and meat cutting, The Butcher’s Apprentice, is a step-by-step guide with hundreds of clear and informative photographs by renowned food photographer, Steve Legato. The Fishmonger’s Apprentice is her equally informative guide to fish and seafood. The Soupmaker’s Kitchen was named by the Washington Post as one of its top cookbooks of 2013. The Magic of Spice Blends is a fascinating exploration of seasonings and how to use them to make cooking come alive. Field Guide to Meat earned top praises from Food & Wine and Real Simple. The perennially popular Field Guide to Produce was highly regarded by the New York Times, Newsday, Men’s Health, and Shape. Field Guide to Herbs & Spices and Field Guide to Seafood are musts on the shelves of culinary students, food writers and editors.
Her masterly Starting with Ingredients: Quintessential Recipes for the Way We Really Cook was published to outstanding reviews and includes over 550 recipes and detailed, practical, information about the background, culture, history, and uses of 100 important ingredients. Starting with Ingredients: Baking followed its success with its 60 chapters featuring uncommon international baking recipes and in-depth ingredient and technique information. ¡Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist, which she co-authored with chef Guillermo Pernot, won a James Beard Award for “Best Single Subject Cookbook”. Her first book, The Bean Bible: A Legumaniac’s Guide to Lentils, Peas, and Every Edible Bean on the Planet!, was reviewed by Booklist as a “comprehensive guide to the world of beans and bean cookery [that] belongs in every cookbook collection.” When the book was released in a new edition as Beans: More than 200 Delicious, Wholesome Recipes from Around the World in 2004 with new photographs and recipes, the book was named one of the New York Times top cookbooks of the year. Green also co-authored Georges Perrier, Le Bec-Fin Recipes, a collection of recipes from Philadelphia’s landmark restaurant.
As one of the pioneer chefs who helped make the city of Philadelphia a dining destination, Green’s career took off in the 1980’s as Executive Chef at Ristorante DiLullo, where her culinary achievements landed the restaurant a prestigious four-star rating. In 1988, The Philadelphia Inquirer inducted Chef Green into its Culinary Hall of Fame, citing her as one of the ten most influential people in the city’s food industry for her uncompromising efforts at Ristorante DiLullo, Apropos, an influential Mediterranean bistro, and the White Dog Café, where she developed the restaurant’s deliciously regional menu by working with local farmers. Since 2013, Green has served as Executive Chef at Material Culture, where she creates bold, international fare with a sustainable, seasonal approach for catered events and pop-up dinners.
Green wrote popular food columns for the Philadelphia Inquirer, the Philadelphia Daily News, and Cooking Light. Her writing has also appeared in The Washington Post, Fine Cooking, Prevention, IACP Food Forum, Philadelphia Magazine, Nuvo, Clean Eating, and Jewish Women International. She was interviewed in her own kitchen for Philly Food, a special production of WHYY Public Television and for the Friday Arts program on the same station, which featured her book, The Fishmonger’s Apprentice. She worked as a sought-after television food stylist for QVC Television and did the food styling for all her books. A member of the Advisory Board of the Montgomery County Pennsylvania’s Culinary Arts Institute, Past-President of the Philadelphia Chapter, Les Dames d’Escoffier International and former international board member, and two-time Chair of its bi-annual Symposium, she is a board member of C-CAP, Careers in Culinary Arts Program.
Green cites a childhood filled with travel and living abroad as the inspiration for her culinary pursuits. She has been reading about, writing about and preparing and perfecting food for most of her life. Her dream is to continue cooking, traveling, and learning while sharing her knowledge and enthusiasm with others through conducting special programs, writing cookbooks, and leading culinary tours in Italy, India, and Morocco.
A Creative, Innovative Food Consultant
Green’s culinary specialties include sustainable foods, local/regional cooking, seasonal produce, herbs & spices, fish & seafood, kosher cuisine, Italian cuisine, fresh pasta, gelato, international baking, Mediterranean cuisine, soup making, healthy cooking, and legumes.
A Lively and Entertaining Speaker and Presenter
If you need a speaker or presenter for your next event, consider hiring Aliza to speak on subjects like these:
Consulting Services Include
Staffing & training
Nutrition analysis and costing
Marketing and public relations
Presentation Topics Include
Her colorful and unusual career path
Her experiences as a ground-breaking woman chef
Why we should be eating fresh and local
The changing role of women in the kitchen
What happens to older chefs
How she became a cookbook writer
The importance of “the old girl’s club” and how women can help (and hurt) each other
Working with unusual herbs and spices
Italian Jewish cuisine, culture, and history
How to be a successful co-author
How to organize a food event or culinary organization
Culinary Trends, What’s In, What’s Out and What’s Coming Soon