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	<title>Aliza Green &#187; Aliza&#8217;s Books</title>
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	<link>http://www.alizagreen.com</link>
	<description>Chef &#124; Consultant &#124; Author</description>
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		<title>Making Artisan Pasta, a beautiful new step-by-step guide by Aliza Green, on sale January 1</title>
		<link>http://www.alizagreen.com/2011/12/23/making-artisan-pasta-a-beautiful-new-step-by-step-guide-by-aliza-green-on-sale-january-1/</link>
		<comments>http://www.alizagreen.com/2011/12/23/making-artisan-pasta-a-beautiful-new-step-by-step-guide-by-aliza-green-on-sale-january-1/#comments</comments>
		<pubDate>Fri, 23 Dec 2011 15:11:52 +0000</pubDate>
		<dc:creator>alizagreen</dc:creator>
				<category><![CDATA[Aliza's Books]]></category>
		<category><![CDATA[artisan pasta]]></category>
		<category><![CDATA[flavored pasta]]></category>
		<category><![CDATA[fresh pasta]]></category>
		<category><![CDATA[hand-rolled pasta]]></category>
		<category><![CDATA[hand-stretched pasta]]></category>
		<category><![CDATA[manti]]></category>
		<category><![CDATA[ravioli]]></category>
		<category><![CDATA[tortellini]]></category>
		<category><![CDATA[tortelloni]]></category>

		<guid isPermaLink="false">http://www.alizagreen.com/?p=989</guid>
		<description><![CDATA[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 [...]]]></description>
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		<title>The Fishmonger&#8217;s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World of Seafood</title>
		<link>http://www.alizagreen.com/2011/04/08/the-fishmongers-apprentice-the-expert%e2%80%99s-guide-to-selecting-preparing-and-cooking-a-world-of-seafood/</link>
		<comments>http://www.alizagreen.com/2011/04/08/the-fishmongers-apprentice-the-expert%e2%80%99s-guide-to-selecting-preparing-and-cooking-a-world-of-seafood/#comments</comments>
		<pubDate>Fri, 08 Apr 2011 17:50:48 +0000</pubDate>
		<dc:creator>alizagreen</dc:creator>
				<category><![CDATA[Aliza's Books]]></category>
		<category><![CDATA[American Albacore Tuna Association]]></category>
		<category><![CDATA[barramundi]]></category>
		<category><![CDATA[branzino]]></category>
		<category><![CDATA[Downeast Lobstermen's Association]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[fish markets]]></category>
		<category><![CDATA[fishmonger]]></category>
		<category><![CDATA[Honolulu Fish Auction]]></category>
		<category><![CDATA[natural scallops]]></category>
		<category><![CDATA[sea urchin]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[striped bass]]></category>
		<category><![CDATA[sustainable seafood]]></category>
		<category><![CDATA[Worshipful Company of Fishmonger's]]></category>

		<guid isPermaLink="false">http://www.alizagreen.com/?p=903</guid>
		<description><![CDATA[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, [...]]]></description>
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		<title>Starting with Ingredients: Baking</title>
		<link>http://www.alizagreen.com/2008/10/28/starting-with-ingredients-baking/</link>
		<comments>http://www.alizagreen.com/2008/10/28/starting-with-ingredients-baking/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 05:00:50 +0000</pubDate>
		<dc:creator>alizagreen</dc:creator>
				<category><![CDATA[Aliza's Books]]></category>
		<category><![CDATA[Aliza's Links]]></category>
		<category><![CDATA[Aliza Green]]></category>
		<category><![CDATA[candied fruit]]></category>
		<category><![CDATA[quince]]></category>
		<category><![CDATA[Running Press]]></category>
		<category><![CDATA[rye flour]]></category>
		<category><![CDATA[Starting with Ingredients: Baking]]></category>
		<category><![CDATA[SWI]]></category>
		<category><![CDATA[white whole wheat]]></category>

		<guid isPermaLink="false">http://alizagreen.com/?p=239</guid>
		<description><![CDATA[(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, [...]]]></description>
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		<title>Field Guide To Seafood</title>
		<link>http://www.alizagreen.com/2007/03/15/field-guide-to-seafood/</link>
		<comments>http://www.alizagreen.com/2007/03/15/field-guide-to-seafood/#comments</comments>
		<pubDate>Thu, 15 Mar 2007 05:00:59 +0000</pubDate>
		<dc:creator>alizagreen</dc:creator>
				<category><![CDATA[Aliza's Books]]></category>
		<category><![CDATA[Aliza Green]]></category>
		<category><![CDATA[buying fish]]></category>
		<category><![CDATA[Field Guide to Seafood]]></category>
		<category><![CDATA[names of fish]]></category>
		<category><![CDATA[names of seafood]]></category>
		<category><![CDATA[Quirk Books]]></category>

		<guid isPermaLink="false">http://alizagreen.com/?p=267</guid>
		<description><![CDATA[(Quirk Books) by Aliza Green There&#8217;s more to seafood than lobster tails and fried calamari. Today&#8217;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&#8217;t need a degree in marine biology to make sense of it all—just the [...]]]></description>
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		<title>Starting with Ingredients</title>
		<link>http://www.alizagreen.com/2006/09/25/starting-with-ingredients/</link>
		<comments>http://www.alizagreen.com/2006/09/25/starting-with-ingredients/#comments</comments>
		<pubDate>Mon, 25 Sep 2006 05:00:55 +0000</pubDate>
		<dc:creator>alizagreen</dc:creator>
				<category><![CDATA[Aliza's Books]]></category>
		<category><![CDATA[Aliza Green]]></category>
		<category><![CDATA[Running Press]]></category>
		<category><![CDATA[Starting with Ingredients]]></category>
		<category><![CDATA[SWI]]></category>

		<guid isPermaLink="false">http://alizagreen.com/?p=251</guid>
		<description><![CDATA[(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 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Field Guide to Herbs &amp; Spices</title>
		<link>http://www.alizagreen.com/2006/01/09/field-guide-to-herbs-spices/</link>
		<comments>http://www.alizagreen.com/2006/01/09/field-guide-to-herbs-spices/#comments</comments>
		<pubDate>Mon, 09 Jan 2006 05:00:21 +0000</pubDate>
		<dc:creator>alizagreen</dc:creator>
				<category><![CDATA[Aliza's Books]]></category>
		<category><![CDATA[Aliza Green]]></category>
		<category><![CDATA[Field Guide to Herbs & Spices]]></category>
		<category><![CDATA[Quirk Books]]></category>

		<guid isPermaLink="false">http://alizagreen.com/?p=256</guid>
		<description><![CDATA[(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 &#38; Spices is here to help. With color photographs of more than 200 different [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Field Guide to Meat</title>
		<link>http://www.alizagreen.com/2005/03/02/field-guide-to-meat/</link>
		<comments>http://www.alizagreen.com/2005/03/02/field-guide-to-meat/#comments</comments>
		<pubDate>Wed, 02 Mar 2005 05:00:22 +0000</pubDate>
		<dc:creator>alizagreen</dc:creator>
				<category><![CDATA[Aliza's Books]]></category>
		<category><![CDATA[Aliza Green]]></category>
		<category><![CDATA[cured meats]]></category>
		<category><![CDATA[Field Guide to Meat]]></category>
		<category><![CDATA[game meats]]></category>
		<category><![CDATA[meat cuts]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[preserved meats]]></category>
		<category><![CDATA[Quirk Books]]></category>
		<category><![CDATA[sausages]]></category>

		<guid isPermaLink="false">http://alizagreen.com/?p=275</guid>
		<description><![CDATA[(Quirk Books) by Aliza Green What&#8217;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&#8217;re a casual griller or a haute foodie, you need the latest volume in our popular Field Guide series &#8211; Field Guide [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Beans</title>
		<link>http://www.alizagreen.com/2004/09/08/beans/</link>
		<comments>http://www.alizagreen.com/2004/09/08/beans/#comments</comments>
		<pubDate>Wed, 08 Sep 2004 05:00:10 +0000</pubDate>
		<dc:creator>alizagreen</dc:creator>
				<category><![CDATA[Aliza's Books]]></category>
		<category><![CDATA[Aliza Green]]></category>
		<category><![CDATA[bean cookery]]></category>
		<category><![CDATA[bean history]]></category>
		<category><![CDATA[bean recipes]]></category>
		<category><![CDATA[bean salads]]></category>
		<category><![CDATA[bean soups]]></category>
		<category><![CDATA[bean varieties]]></category>
		<category><![CDATA[Beans]]></category>
		<category><![CDATA[cooking beans]]></category>
		<category><![CDATA[cooking legumes]]></category>
		<category><![CDATA[natural ways to prevent gas]]></category>
		<category><![CDATA[Running Press]]></category>

		<guid isPermaLink="false">http://alizagreen.com/?p=281</guid>
		<description><![CDATA[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 [...]]]></description>
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		<title>Field Guide to Produce</title>
		<link>http://www.alizagreen.com/2004/03/18/field-guide-to-produce/</link>
		<comments>http://www.alizagreen.com/2004/03/18/field-guide-to-produce/#comments</comments>
		<pubDate>Thu, 18 Mar 2004 05:00:07 +0000</pubDate>
		<dc:creator>alizagreen</dc:creator>
				<category><![CDATA[Aliza's Books]]></category>
		<category><![CDATA[Aliza Green]]></category>
		<category><![CDATA[buying produce]]></category>
		<category><![CDATA[Field Guide to Produce]]></category>
		<category><![CDATA[guide to produce]]></category>
		<category><![CDATA[organic]]></category>
		<category><![CDATA[organic fruits]]></category>
		<category><![CDATA[organic vegetables]]></category>
		<category><![CDATA[produce guide]]></category>
		<category><![CDATA[Quirk Books]]></category>

		<guid isPermaLink="false">http://alizagreen.com/?p=292</guid>
		<description><![CDATA[(Quirk Books) by Aliza Green Produce: It&#8217;s not just apples and oranges anymore. Today&#8217;s supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don&#8217;t need a degree in botany to make sense of it all &#8212; just carry along Field Guide to [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>¡Ceviche!</title>
		<link>http://www.alizagreen.com/2001/10/17/ceviche/</link>
		<comments>http://www.alizagreen.com/2001/10/17/ceviche/#comments</comments>
		<pubDate>Wed, 17 Oct 2001 05:00:14 +0000</pubDate>
		<dc:creator>alizagreen</dc:creator>
				<category><![CDATA[Aliza's Books]]></category>
		<category><![CDATA[Aliza Green]]></category>
		<category><![CDATA[Ceviche]]></category>
		<category><![CDATA[Guillermo Pernot]]></category>
		<category><![CDATA[Running Press]]></category>
		<category><![CDATA[¡Ceviche!]]></category>

		<guid isPermaLink="false">http://alizagreen.com/?p=300</guid>
		<description><![CDATA[(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&#8217;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 [...]]]></description>
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