Aliza Green

Chef | Consultant | Author

First Christian Church

Posts tagged: Running Press

Starting with Ingredients: Baking

SWI 2 Cover 05-28-08

Starting with Ingredients: Baking

(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, 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.

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Starting with Ingredients

Starting with Ingredients

Starting with Ingredients

(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 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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Beans

BEANS
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 be made with the different flavors, textures and color that beans have to offer. This completely revised, updated edition of Beans, which features full-color photographs and new recipes, is a great source not only for extraordinary recipes but also for cooking tips, culinary history and legume lore. Scrupulously researched, Beans contains descriptions and useful information about more than 100 bean varieties. A comprehensive primer on the basics of preparing and cooking beans explains all you need to know to ensure your bean dishes will come out just right every time.

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¡Ceviche!

Ceviche

Ceviche

(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’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 fish and those made with cooked, the book also includes vegetarian ceviches, salads, salsas, and vinaigrettes. Some of the recipes, such as Bay Scallop Ceviche with Blackened Tomatillo-Truffle Sauce, are surprisingly easy to make (it uses truffle oil, not whole truffles). Others are more complicated, such as Lobster and Vanilla Bean Ceviche, but the results are so impressive they’re well worth your time. There’s even an Argentinean Beef Roll Ceviche, beautifully marinated with star anise, white peppercorns, Thai fish sauce, lime juice, and sesame oil. A chapter at the end shares a dozen cocktails popular at ¡Pasión!, including a Brazilian Caipirinha, an Italian Rum Negroni, and a Cuban Mango Daiquiri. This cookbook is easily a party in the making. (Leora Y. Bloom / Amazon.com)

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The Bean Bible

The Bean Bible

The Bean Bible

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Georges Perrier Le Bec-Fin Recipes

Le Bec-Fin Recipes

Le Bec-Fin Recipes

(Running Press)
by Georges Perrier, Aliza Green (Contributor)

Philadelphia’s Le Bec-Fin restaurant consistently garners top ratings in national rankings. Now, in answer to patron demand, the famous chef at last reveals his secrets for making such favorite dishes as Braid of Salmon and Sole with Spinach Pasta, Fanned Loin of Lamb with Curry and Zucchini Chutney, and Roast Guinea Hen with Confit of Lemon. 100 recipes. 40 full-color and 75 b&w photos. (Ingram)

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