Starting with Ingredients: Quintessential Recipes for the Way We Really Cook

Front Cover
Running Press Book Publishers, 2006 - Cooking - 1055 pages
5 Reviews
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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Review: Starting with Ingredients: Quintessential Recipes for the Way We Really Cook

User Review  - Lindsey Lewis - Goodreads

As a complete amateur, my cooking ability is on the level of Squidward's clarinet playing, so I resorted to the place where I find all my answers: the library! Drawn to a challenge, my eyes settled on ... Read full review

Review: Starting with Ingredients: Quintessential Recipes for the Way We Really Cook

User Review  - Jamie - Goodreads

This is partly a recipe book but I didn't appreciate it for the recipes. I tried a few and they did not turn out too well. I appreciated the fact that this book explains for most ingredients we buy ... Read full review

About the author (2006)

Aliza Green is the author of five successful cookbooks, beginning with her authorial partnership with French chef Georges Perrier on Le Bec-Fin Recipes. She also co-authored íCeviche!: Seafood, Salads, and Cocktails with a Latino Twist with chef Guillermo Piernot, which won a James Beard Award for ?Best Single Subject Cookbook.” Beans: More than 200 Delicious, Wholesome Recipes from Around the World, appeared as one of The New York Times' top cookbooks of the year. She has also authored Field Guide to Meat and Field Guide to Produce. Green's food columns and articles appear in a variety of local and national newspapers and magazines, including in Fine Cooking, Prevention, Philadelphia Magazine, the Philadelphia Inquirer, Philadelphia Daily News, and The National Culinary Review. She has conducted numerous cooking classes, had many television appearances, including NBC's Today Show, and radio interviews, and is a highly reputed television and print food stylist.

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