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Starting with Ingredients
by Aliza Green

Overview - 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.  Read more...

 
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More About Starting with Ingredients by Aliza Green
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9780762427475
  • ISBN-10: 0762427477
  • Publisher: Running Press Book Publishers
  • Publish Date: October 2006
  • Page Count: 1055


Related Categories

Books > Cooking > Specific Ingredients - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page 54.
  • Review Date: 2006-10-02
  • Reviewer: Staff

Four-time coauthor Green (including the James Beard Award–winning Cocktails with a Latino Twist with Chef Guillermo Perriot) has aimed for the stratosphere with her first solo book. Green is a chatty expert who makes you feel she's in your kitchen; unfortunately, pedestrian prose mutes her apparent enthusiasms. Still, the book is a dazzling compendium of food history, food safety tips (don't keep garlic in oil unless you add acid to cut the risk of botulism) and resources. The book offers a hundred chapters in alphabetical order, Almonds through Zucchini and Other Summer Squashes: some categories are wide-ranging (Beans: Dried and Fresh-Shelled) while others narrow (Ugli and Other Unusual Fruits—seemingly chosen to fill a gap in the alphabet). Bakers will appreciate recipes that offer both scratch and shortcut versions, but perhaps best of all, the book reflects perceptive appreciation of cooking the world over; in its broad embrace, it evokes the hopeful ethos of using food to open doors and build bridges. (Nov.)

 
BookPage Reviews

Heavy hitters

Even heftier, with more than 1,000 pages, Starting with Ingredients: The Quintessential Recipes for the Way We Really Cook is Aliza Green's magnum opus and entry into this year's capacious cookbook sweepstakes. Green, an award-winning cookbook author, has organized her new book into 100 chapters, each devoted to a single ingredient—from almonds to zucchini, with stops for beef, baccalà, mangoes, mozzarella, mussels and more. Each one receives a thorough background check, revealing its history, quirks and varieties. And each ingredient struts its stuff in a range of recipes inspired by varied ethnic traditions. For example, the ordinary cucumber sings when sautéed with classic French fines herbes; an unusual combo of lentils and chestnuts stars in a thick Neapolitan zuppa. It's a great way to get up-close and personal with the building blocks of cuisine.

 
BAM Customer Reviews

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