Aliza Green

FOOD | TRAVEL | BOOKS

First Christian Church

Aliza’s Books

Starting with Ingredients: Baking

SWI 2 Cover 05-28-08

Starting 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, so that readers understand the most important baking ingredients, their origins, how they’re used, and how they work. Starting with Ingredients: Baking and Green’s highly acclaimed books have established her reputation as a culinary expert, and she brings that expertise to bear here in her signature, approachable fashion.

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Field Guide To Seafood

Field Guide to Seafood

Field Guide to Seafood

(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 Field Guide to Seafood. Award-winning chef Aliza Green explains everything you need to know about different kinds of seafood, fish, and prepared fish: how to select them, prepare them, serve them, and more, with a recipe for every one. Beautiful full-color photography depicts carp, catfish, clams, eel, squid, and more than 100 other swimmers. Don’t buy seafood without it!

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Starting with Ingredients

Starting with Ingredients

Starting with Ingredients

(Running Press)
by Aliza Green

The revolutionary approach of Starting with Ingredients will transform the way we shop, prepare, cook, and even think about food.

Each 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.

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Field Guide to Herbs & Spices

Herbs  Spices Cover

Field Guide to Herbs & Spices

(Quirk Books)
by Aliza Green

Herbs and spices make everything taste better—but can you tell your thyme from your sage? Do you know the difference between dill and rosemary? Where can you find hyssop or rose geranium? Field Guide to Herbs & Spices is here to help. With color photographs of more than 200 different international seasonings, you’ll soon be flavoring your dishes like a pro. Award-winning chef Aliza Green shows the basic history of these spices (saffron used to be worth more than gold!), its season (if applicable), names in other languages, a recipe featuring the seasoning, and much more. This handy field guide will make all of your meals complete!

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Field Guide to Meat

Field Guide to Meat

Field Guide to Meat

(Quirk Books)
by Aliza Green

What’s the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste just like chicken? Whether you’re a casual griller or a haute foodie, you need the latest volume in our popular Field Guide series – Field Guide to Meat. With engaging text from award-winning chef Aliza Green, this illustrated guide shows how to identify and prepare more than 100 different kinds of meat, from beef and pork to lamb, poultry, wild game, sausages, and more. Featuring detailed descriptions, selection tips, and full-color photographs for easy identification, Field Guide to Meat is every carnivore’s one-stop reference book.

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Beans

BEANS
BEANS

(Running Press)
by Aliza Green

Now you can master the art and joy of bean cookery with this definitive guide to identifying, selecting, prepping, and cooking a wide range of fresh and dried beans. Aliza Grean has created a virtual renaissance in bean cuisine, where cooks can discover the variety of dishes that can be made with the different flavors, textures and color that beans have to offer. This completely revised, updated edition of Beans, which features full-color photographs and new recipes, is a great source not only for extraordinary recipes but also for cooking tips, culinary history and legume lore. Scrupulously researched, Beans contains descriptions and useful information about more than 100 bean varieties. A comprehensive primer on the basics of preparing and cooking beans explains all you need to know to ensure your bean dishes will come out just right every time.

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Field Guide to Produce

Field Guide to Produce

Field Guide to Produce

(Quirk Books)
by Aliza Green

Produce: It’s not just apples and oranges anymore. Today’s supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don’t need a degree in botany to make sense of it all — just carry along Field Guide to Produce! This practical guide to the world’s most popular fruits and vegetables features more than 200 full-color photographs — plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating. Award-winning chef Aliza Green describes everything you’re likely to find at your local grocery store and farmer’s market — from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping — and dinner — will never be the same again!

Buy Now – Amazon.com

¡Ceviche!

Ceviche

Ceviche

(Running Press)
by Guillermo Pernot with Aliza Green

This James Beard Award-winning cookbook boldly expands the traditional recipe for ceviche in 48 variations to encompass a world of flavors. Guillermo Pernot’s signature recipes from his Philadelphia restaurant, ¡Pasión!, are a fusion of Latin American and Asian cuisines. Divided between ceviches made with fresh seafood and fish and those made with cooked, the book also includes vegetarian ceviches, salads, salsas, and vinaigrettes. Some of the recipes, such as Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce, are surprisingly easy to make (it uses truffle oil, not whole truffles). Others are more complicated, such as Lobster and Vanilla Bean Ceviche, but the results are so impressive they’re well worth your time. There’s even an Argentinean Beef Roll Ceviche, beautifully marinated with star anise, white peppercorns, Thai fish sauce, lime juice, and sesame oil. A chapter at the end shares a dozen cocktails popular at ¡Pasión!, including a Brazilian Caipirinha, an Italian Rum Negroni, and a Cuban Mango Daiquiri. This cookbook is easily a party in the making. (Leora Y. Bloom / Amazon.com)

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The Bean Bible

The Bean Bible

The Bean Bible

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Georges Perrier Le Bec-Fin Recipes

Le Bec-Fin Recipes

Le Bec-Fin Recipes

(Running Press)
by Georges Perrier, Aliza Green (Contributor)

Philadelphia’s Le Bec-Fin restaurant consistently garners top ratings in national rankings. Now, in answer to patron demand, the famous chef at last reveals his secrets for making such favorite dishes as Braid of Salmon and Sole with Spinach Pasta, Fanned Loin of Lamb with Curry and Zucchini Chutney, and Roast Guinea Hen with Confit of Lemon. 100 recipes. 40 full-color and 75 b&w photos. (Ingram)

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