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 recipes from my forthcoming book, The Magic of Spice Blends. Please visit http://materialculture.com/cooking-classes-at-baba-olgas-cafe/ for more information and to purchase tickets.
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 with Smoked Paprika
Melon, Ginger & Yogurt Soup with Jalapeno
The recipes come from my newest book, The Soupmaker’s Kitchen, which will be published on July 1st but is available now on Amazon for preorder.
All the soups are vegetarian and two are vegan.
Click on this link for details; http://www.greensgrow.org/event/chef-aliza-green-and-the-soupmakers-kitchen-workshop/
(I have changed the program to make it a cold soups workshop so the description may not be accurate until it has been corrected. Location, pricing, and registration information stays the same.)
Participants will also receive a handy information card showing how to make delicious, full-bodied vegetable stock using kitchen scraps.
If you’ve never visited Greensgrow Farms, this is a perfect opportunity to taste their produce and get some new recipes you’ll make again and again in the hot summer months to come,
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 world, and in every style of soup you might want to eat.
Available on July 1st, this colorful and easy-to-follow guide to the art of soupmaking belongs on the shelves of eager cooks and those interested in sustainability and cutting down on waste. Even if you’ve never made a pot of soup in your life, this book will give you culinary confidence with complete, detailed instructions and a world of wonderful soup recipes.
—Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika
—Tuscan Pappa al Pomodoro
—Senegalese Peanut and Yam Puree with Ginger
—Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks
—Wild Salmon Chowder with Sweet Corn & Gold Potatoes
—Tom Kha Gai (Thai Chicken Coconut Soup)
—Cream of Cauliflower with Nutmeg and Chives
—Kerala Red Lentil Soup (vegan)
—Vietnamese Pho Soup with Beef Brisket
—Caribbean Callalou Soup with Crabmeat and Coconut
Focus on fresh ingredients and learn how to use every part of them to minimize waste, save money, and maximize flavor with The Soupmaker’s Kitchen!
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 a whole beef tenderloin (and save money), how to cut flat-iron steak from a beef top blade, how to trim a whole pork loin (and save money), making pollo al mattone–Italian-style flattened chicken for grilling, preparing chicken wing “lollipops”, deboning a leg of lamb, breaking down a whole duck (and saving money), making duck confit, and preparing veal sweetbreads, and making sausage.
I’ve interviewed meat masters working in all aspects of the business including a Wagyu cattle rancher in Oregon, a new-age hunter in California who only eats what he hunts; a salumaio from Tuscany who raises his heritage breed pigs in the woods and cures it himself without nitrates; a kosher ethical chicken producer and trained kosher slaughterer; the man who created the flat-iron steak, Steak “Umms” and KFC’s popcorn chicken; the woman who has designed the majority of slaughterhouses in America to make them more humane; a talented chef in Orvieto, Italy who serves only meat from her family’s farm; and a farmer whose animals stay in their family groups their whole lives so they are content.
These dedicated people have fascinating stories to tell about working with animals to which they’ve dedicated their lives and how they respect the sacrifice of their animals lives by helping them live the best life possible. Others make sure that every part of the animal is used to its fullest and that nothing is wasted but all are caring and extremely knowledgeable.
Read the synopsis from Amazon:
The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you’ll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you’re a casual cook or a devoted gourmand, you’ll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
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 and easy-to-follow instructions, MAKING ARTISAN PASTA (Quarry Books) teaches you how make your own fettuccine, ravioli, lasagna, and dozens of other styles of pasta and noodles by hand. The fully illustrated, step-by-step tutorials will walk you through the entire tasty process, from mixing dough, rolling, and shaping pasta through cooking, serving, and storing. Artisan pasta is fun to make and fun to eat for everyone from kids to seniors. Colorful doughs flavored with red pepper, porcini mushrooms, and asparagus and flours like buckwheat, chestnut, and rye inspire the creative cook.
Going far beyond noodles, though, this book includes tutorials on gnocchi, Chinese pot stickers, pierogi, and dozens of other world pastas.
Inside you’ll find:
- History of pasta in China, Italy and modern day variations
- Clear explanations of flour, eggs and other basic ingredients a pasta artisan might use
- Complete tutorial for making artisan-style hand-stretched pasta, the ultimate for flavor and texture
- Special kitchen tools and suggestions for using tools you already have
- “Artisan Notes” providing special tips and tricks for every recipe
- Page after page of full-color photo diagrams showing techniques for successful results
- Comprehensive information on storage, freezing, and more
Through author and chef Aliza Green’s expertise and encyclopedia knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, MAKING ARTISAN PASTA will teach you everything there is to know about making fresh, delicious pasta in your home kitchen….and you’ll never look at the supermarket pasta aisle the same way again.
About the Author
ALIZA GREEN, author, consultant, and influential chef, has been a pasta fanatic ever since she spent a summer in Italy at age six. She studied with Marcella Hazan, from whom she learned to make fresh pasta for the Bolognese-inspired Ristorante DiLullo, where she served as Executive Chef. She studied Italian to read cookbooks and culinary publications and to work with chefs and food producers in Italy. With the help of the restaurant’s three pasta artisans, Green prepared enough fresh pasta to serve hundreds of customers daily, all cooked to order—a formidable task in a restaurant that seated more than 200. Green is the James Beard Award–winning author of ten successful food guides and cookbooks including The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004). To learn more about Green or to ask a culinary question, visit her website, www.alizagreen.com.
• • •
MAKING ARTISAN PASTA
How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
by Aliza Green
$24.99 US / $27.99 CAN
The Fishmonger’s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World of Seafood
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, and everywhere the fish go well before they make it to the table.
Inside The Fishmonger’s Apprentice readers will find:
- Hundreds of full-color, detailed step-by-step photographs offering instructional content on filleting, skinning, boning, harvesting roe, shucking oysters, and more
- Seafood experts from around the world sharing insight and their old-world, classic skills
- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger
- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs
From fishing line to filleting knife and beyond, The Fishmonger’s Apprentice is a complete handbook for enjoying fish and seafood.
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.
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!
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.