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Starting with Ingredients
     

Starting with Ingredients

4.0 1
by Aliza Green
 

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

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.

Editorial Reviews

Instead of thinking of whole recipes, Aliza Green encourages us to think of individual ingredients. In this breakthrough 1,024-page book, she devotes each chapter to a single ingredient, using its flavor possibilities as a springboard for discussion of cooking methods and food combinations. At first view, her single-minded approach seems offbeat, but the insights of this Philadelphia-based, award-winning author are almost instantly rewarding. Just as her field guides to produce and meat have changed shopping habits at supermarkets and butchers, Starting with Ingredients promises to transform the way you shop, prepare, cook, and even think about food. A kitchen resource that will last a lifetime.
Publishers Weekly
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.) Copyright 2006 Reed Business Information.
Library Journal
Green, a former chef and the author of five other cookbooks, has put together an ambitious, impressive compendium of ingredients from A to Z (with a special chapter on "X-tras" basic recipes and information). Each chapter opens with an informative and very readable introduction to the featured ingredient, touching on everything from its history to culinary lore (who knew Marilyn Monroe was California's first Artichoke Queen, in 1948?) to its uses in various cultures around the world. The recipes that follow are inspired by a wide range of cuisines: Nantucket Smoked Bluefish P t , Halibut with Lemongrass Crust, and Turkish Baked Bluefish appear in the general fish chapter. There are also hundreds of boxes on storage, varieties, techniques, equipment, and other ingredients. Although the text is wide-ranging and thoroughly researched, in some cases the criterion for inclusion seems somewhat subjective e.g., blue crab is covered but not Dungeness and other types. A bibliography would also have been nice. Those minor caveats aside, this is an invaluable reference with hundreds of fresh, lively recipes. Essential. Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9780762427475
Publisher:
Running Press Book Publishers
Publication date:
10/28/2006
Pages:
1056
Product dimensions:
8.26(w) x 10.22(h) x 2.92(d)

Related Subjects

Meet the Author

Aliza Green is the author of five successful cookbooks, beginning with her authorial partnership with French chef Georges Perrier on Le Bec-Fin Recipes. She also co-authored ¡Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist with chef Guillermo Piernot, which won a James Beard Award for “Best Single Subject Cookbook.” Beans: More than 200 Delicious, Wholesome Recipes from Around the World, appeared as one of The New York Times' top cookbooks of the year. She has also authored Field Guide to Meat and Field Guide to Produce. Green's food columns and articles appear in a variety of local and national newspapers and magazines, including in Fine Cooking, Prevention, Philadelphia Magazine, the Philadelphia Inquirer, Philadelphia Daily News, and The National Culinary Review. She has conducted numerous cooking classes, had many television appearances, including NBC's Today Show, and radio interviews, and is a highly reputed television and print food stylist.

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Starting with Ingredients 4 out of 5 based on 0 ratings. 1 reviews.
ritilan More than 1 year ago
Starting with Ingredients is a great kitchen reference. It is arranged by ingredient rather than meal, and the background info provided on each ingredient helps to bring it to life.