Aliza Green

Chef | Consultant | Author

First Christian Church

Posts tagged: Field Guide to Meat

Copperfield’s Books

DATE: November 1, 2008
TIME: 3:00-4:00 pm
LOCATION: Copperfield’s Books, 104 Matheson Street, Healdsburg, CA 95448

Meet Aliza Green, bring her your culinary questions, and get personally signed copies of her books including Starting with Ingredients: Baking and her Foodie’s Field Guides at Copperfield’s Books, just down the street from Relish Culinary School in Healdsburg. The book makes a perfect holiday gift for that curious baker while her Field Guides to Produce, Meat, Herbs & Spices, and Seafood are considered lifesavers by culinary students, food writers, chefs, and home cooks. For more information…

Copperfield’s Books

Bookmark: Meat Resource

Bookmark: Meat Resource

More Than Meats The Eye

More Than Meats The Eye

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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