Aliza Green, the Philadelphia-based cookbook author, journalist and pioneering chef, is the author of thirteen highly successful cookbooks including the reader’s favorite in the United States and internationally, Making Artisan Pasta, which was named by Cooking Light as one of their Top 100 Cookbooks of the Last 25 Years. Her thoughtful and very useful introduction to meat and meat cutting, The Butcher’s Apprentice, was published by Quarry Books in 2012 with hundreds of clear and informative photographs by renowned food photographer, Steve Legato. Her equally informative guide to fish and seafood, The Fishmonger’s Apprentice, was published in 2011, also by Quarry Books. Her newest book, The Soupmaker’s Kitchen, will be on bookshelves in the next few weeks and is available now on Amazon for preorder.
Green has appeared twice on NBC’s Today Show to promote her books along with many other radio and television programs such as Martha Stewart Radio, The Gene Blum Show, and John Folse Radio. She was interviewed in her own kitchen for Philly Food, a special production of WHYY Public Television in Philadelphia and for the Friday Arts program on the same station, which featured the making of her book, The Fishmonger’s Apprentice. She has served as Director of Culinary Development for the Heathland Hospitality Group, where she developed concepts and recipes and sources local and artisan ingredients for projects like The Bridge Cafe at the University of Pennsylvania’s Wharton School of Business.
She is a sought-after consultant, developing concepts, menus, and recipes for such clients as Oso Sweet Onions, Omni Hotels, the Dock Street Brewing Company, Country Club Diner, Parma Old World Fast Food, Society Hill Snacks, Max & David’s kosher cuisine, The Cynwyd Club, and Peachtree & Ward Caterers. Green is a member of the Advisory Board of the Montgomery County Pennsylvania’s new Culinary Arts Institute, immediate 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: Cuisine, Culture and Community.
Her Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books 2005) earned top praises from Food & Wine and Real Simple. Her perennially popular Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Quirk Books 2004), was highly regarded by the New York Times, Newsday, Men’s Health, Shape and the Houston Chronicle. Field Guide to Herbs & Spices (Quirk Books 2006) and Field Guide to Seafood (Quirk Books 2007) are musts on the shelves of food writers and editors and other culinarians.
Her masterly Starting with Ingredients: Quintessential Recipes for the Way We Really Cook was published to outstanding reviews in 2006. With over 550 recipes and detailed, practical, information about the background, culture, history, and uses of 100 important ingredients, this book has been flying off the shelves in the United Stated and Canada. Starting with Ingredients: Baking followed its success with its 60 chapters featuring appetizing, uncommon international recipes and in-depth ingredient and technique information.
The scuttlebutt surrounding Green’s Field Guides is certainly fitting; her work certainly warrants it. ¡Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist (Running Press 2001), a book she co-authored with chef Guillermo Pernot, received a James Beard Award for “Best Single Subject Cookbook” in 2001. Prior to it, she wrote The Bean Bible: A Legumaniac’s Guide to Lentils, Peas, and Every Edible Bean on the Planet! (Running Press 2000), which Booklist declared was a “comprehensive guide to the world of beans and bean cookery belongs in every cookbook collection.” When Running Press re-released it as as Beans: More than 200 Delicious, Wholesome Recipes from Around the World in Fall 2004 with new photographs and recipes, the book appeared in a New York Times feature on top cookbooks of the year.
For the highly anticipated book Georges Perrier, Le Bec-Fin Recipes (Running Press 1997), a collection of recipes from Philadelphia’s landmark restaurant that Green co-wrote with highly regarded French chef, USA Today proclaimed: “Le Bec-Fin has long been known for fabulous food. Finally, after 27 years in operation, chef-owner Perrier has assembled his recipes in this attractive, photo-filled book.”
Green wrote popular weekly food columns for both 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. Green has conducted numerous cooking classes, had many television appearances and radio interviews, and is a highly reputed television and print food stylist.
As one of the pioneer chefs who helped make the city of Philadelphia a dining destination, Green’s career took off in the late-1970′s as Executive Chef at the renowned 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 ever-popular restaurant’s deliciously regional menu by working with local farmers.
Green cites her childhood, which she spent traveling 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. In 1975 she opened a catering business, which served as her professional start. She worked as a chef for fifteen years then began writing for periodicals, newspapers and books, television food stylist, and culinary consultant to restaurants, hotels, caterers and food companies. 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 the Mediterranean region.