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More than 350 recipes explore each ingredient’s history, culture, and uses, demonstrating the broad range of culinary possibilities for ...
More than 350 recipes explore each ingredient’s history, culture, and uses, demonstrating the broad range of culinary possibilities for each. The recipes are imaginative but accessible, clear, and easy-to-follow. Each chapter’s notes reflect Chef Green’s many years as a pioneering female chef in Philadelphia, her extensive travels, including a childhood spent living and traveling in places from Mexico to Brazil and Ireland to Israel, and working stints in kitchens from Bologna, Italy, to San Juan, Puerto Rico.
Including more than 150 sidebars and other informative sections, Starting with Ingredients: Baking gives readers plenty of tips and facts about how foods look and behave differently in a variety of culinary scenarios.
Posted December 30, 2008
Picked this up on a spur of the moment whim. Glad I did. Although I haven't yet made any of the recipes, I have thoroughly enjoyed reading the extensive yet light information. I've already astounded a foodie friend with new knowledge!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.