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Books by Aliza Green

Fun, Easy and Delicious--Making Artisan Pasta

Making Artisan Pasta

by Aliza Green, Steve Legato, Cesare Casella

 

Field Guide to Produce

Field Guide to Produce

by Aliza Green

 

Butcher's Apprentice Cover

The Butcher's Apprentice

by Aliza Green, Steve Legato

 

Field Guide to Seafood Cover

Field Guide to Seafood

by Aliza Green

 

Field Guide to Meat Cover

Field Guide to Meat

by Aliza Green

 

Le Bec-Fin Recipes

Georges Perrier Le Bec-Fin Recipes

by Georges Perrier, Aliza Green

 

Starting with Ingredients

Starting with Ingredients

by Aliza Green

 

Magic of Spice Blends Cover Image 02 04 15

The Magic of Spice Blends

by Aliza Green

 

the-soupmakers-kitchen-how-to-123813l1

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

By alizagreen | January 15, 2016

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…

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Aliza to be Guest Chef at The Inn at Woodloch, January 7 to 9, 2016

By alizagreen | January 4, 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…

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Calling all Spice Lovers! Aliza’s new book, The Magic of Spice Blends, out December 1st

By alizagreen | November 16, 2015

Spices are the foundation of flavor and are used in virtually every recipe in every home around the world, yet many  cooks are intimidated by how to choose and use spices to enhance their cooking. My new book, The Magic of Spice Blends, is an authoritative, global overview of spice blends, including background information on…

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Essential Spice Techniques

By alizagreen | August 24, 2015

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.

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Spice Blends Cooking Classes at Baba Olga’s Cafe

By alizagreen | March 2, 2015

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…

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Learn to Make Chilled No-Cook Summer Soups at Greensgrow Farm, Saturday, June 8

By alizagreen | June 3, 2013

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

By alizagreen | June 3, 2013

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…

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Informative and So Useful,The Butcher’s Apprentice by Aliza Green

By alizagreen | May 24, 2013

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…

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Making Artisan Pasta, a beautiful new step-by-step guide by Aliza Green, on sale January 1

By alizagreen | December 23, 2011

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…

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The Fishmonger’s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World of Seafood

By alizagreen | April 8, 2011

In The Fishmonger’s Apprentice (Quarry Books/January 2011/$24.99 flexi-bind), everyone from casual cooks to devoted epicures will learn ways to buy, prepare, serve, and savor all types of seafood. Through diverse expert profiles and comprehensive tutorials, readers get insider access to real life fisherman, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket,…

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Starting with Ingredients: Baking

By alizagreen | October 28, 2008

(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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Field Guide To Seafood

By alizagreen | March 15, 2007

(Quirk Books) by Aliza Green There’s more to seafood than lobster tails and fried calamari. Today’s supermarkets are stocked with a bounty of delicious and delightful choices—everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don’t need a degree in marine biology to make sense of it all—just the…

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