Books by Aliza Green
Making Artisan Pasta
by Aliza Green, Steve Legato, Cesare Casella
Starting with Ingredients 2020
by Aliza Green
Field Guide to Produce
by Aliza Green
Starting with Ingredients Recipe Deck 2021
by Aliza Green
The Butcher's Apprentice
by Aliza Green, Steve Legato
Field Guide to Herbs & Spices
by Aliza Green
Field Guide to Seafood
by Aliza Green
Field Guide to Meat
by Aliza Green
Georges Perrier Le Bec-Fin Recipes
by Georges Perrier, Aliza Green
Starting with Ingredients
by Aliza Green
The Magic of Spice Blends
by Aliza Green
The Soupmaker's Kitchen
by Aliza Green, Steve Legato
- Aliza's Book Blog Posts -
New Thursday Night Magic of Spice Blend Dinner Party Series at Material Culture
Join Us for a Series of 4 Very Special Thursday Night Dinner Parties with Chef Aliza Green at Baba Olga’s Celebrating my new book, The Magic of Spice Blends Click the link below for more details: The Magic of Spice Blends Tickets: $55 per person/per dinner Live Music Limited Reserved Seating 7:00 to 10:00pm Free…
Read MoreAliza to be Guest Chef at The Inn at Woodloch, January 7 to 9, 2016
I am happy to say that I will be guest chef in residence from January 7 to 9th at the gorgeous spa/retreat in the Poconos, The Inn at Woodloch. Follow this link for details: Aliza at the Inn at Woodloch. I’ll be doing a demo of a spice blend and a delicious vegan soup from…
Read MoreEssential Spice Techniques
Take a look at these Essential Spice Techniques quick spice techniques from my next book, The Magic of Spice Blends. The book will be published on November 1 and is available for pre-order now on Amazon.
Read MoreSpice Blends Cooking Classes at Baba Olga’s Cafe
Please join me and a group of food lovers at my series of three international spice-based cooking classes at Baba Olga’s Cafe. The first class is coming up in just two weeks and will include cooking demo, a take-home packet of spices for each guest and lunch featuring dishes that we have made and other…
Read MoreLearn to Make Chilled No-Cook Summer Soups at Greensgrow Farm, Saturday, June 8
I’ll be teaching a workshop on making chilled no-cook summer soups this Saturday at the fabulous Greensgrow Farms in Kensington. No need for cooking, just a blender, bowl, knife, and board–and LOTS of seasonal vegetables, fruits, and herbs. We’ll be making these three soups: Green Gazpacho with Grapes, Garlic, Almonds & Spinach Golden Tomato Gazpacho…
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The Soupmaker’s Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
The Soupmaker’s Kitchen is a complete guide to making soups, broths, potages, minestra, minestrone, bisques, and borscht. Learn how to set up your kitchen to use your ingredients most optimally—from saving vegetable scraps for stock to tips on freezing finished soups. Explore more than 100 soup recipes, plus variations on each one, from all over the…
Read MoreInformative and So Useful,The Butcher’s Apprentice by Aliza Green
The Butcher’s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World of Meat If you’re a meat eater and want to know more about how to choose, trim, store, and prepare meats, including poultry and game, this book is a wise investment. With clear, easy-to-follow step-by-step photos showing techniques like how to trim…
Read MoreMaking Artisan Pasta, a beautiful new step-by-step guide by Aliza Green, on sale January 1
MAKING ARTISAN PASTA: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More Homemade rules in the kitchen, and everyone from artisan bakers to canners and picklers know it. Culinary enthusiasts are exploring classic skills again, and home cooks are making homemade, hand-shaped pasta faster than you can say tagliatelle. With simple, fresh ingredients…
Read MoreStarting with Ingredients: Baking
(Running Press) by Aliza Green Starting with Ingredients: Baking is chef-author Aliza Green’s tenth book and a comprehensive sequel to her masterful, 1,000+page Starting with Ingredients (Running Press, 2006). Green’s books have garnered national attention and a devoted following, and her innovative structure – literally “starting with ingredients” – organizes the more than 350 recipes,…
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