Starting with Ingredients: Baking: Quintessential Recipes for the Way We Really Bake

Overview


Starting with Ingredients: Baking is Aliza Green’s follow-up to her first magnum opus, Starting with Ingredients. In this second volume, she shares her in-depth knowledge of baking ingredients. From aged cheeses and alcohols to yeast and yogurt, this ambitious book features 62 chapters, each focusing on a single essential baking ingredient.

More than 350 recipes explore each ingredient’s history, culture, and uses, demonstrating the broad range of culinary possibilities for ...

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Overview


Starting with Ingredients: Baking is Aliza Green’s follow-up to her first magnum opus, Starting with Ingredients. In this second volume, she shares her in-depth knowledge of baking ingredients. From aged cheeses and alcohols to yeast and yogurt, this ambitious book features 62 chapters, each focusing on a single essential baking ingredient.

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.

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Product Details

  • ISBN-13: 9780762431588
  • Publisher: Running Press Book Publishers
  • Publication date: 11/10/2008
  • Pages: 800
  • Product dimensions: 8.30 (w) x 10.10 (h) x 2.70 (d)

Meet the Author


Aliza Green, a Philadelphia-based cookbook author, journalist, and pioneering chef, is the author of five highly successful cookbooks and has appeared on The Today Show to promote them. Her Field Guide to Meat earned top praises from Food & Wine and Real Simple magazines. Her Field Guide to Produce was highly regarded by publications and news sources such as the New York Times, Newsday, Men’s Health, Shape, and The Houston Chronicle, which selected Field Guide to Produce as an Editor’s Pick.
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  • Anonymous

    Posted December 30, 2008

    Good Start

    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!

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