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HardCover. Pub Date: 2006 Pages: 1056 in Publisher: Running Press.US Each chapter in this revolutionary new cookery book focuses on a single ingredient and the accompanying recipes in chef Aliza Green's withculinary tour-de-force demonstrate the oad range of possibilities for each ingredient. utilizing a variety of cooking methods. flavours 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 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 flavour affinities. Extensive sidebars satisfy the most curious epicure.
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About 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.
Synopsis:
Each chapter in this revolutionary new cookery book focuses on a single ingredient, and 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, flavours 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 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 flavour affinities. Extensive sidebars satisfy the most curious epicure.
"About this title" may belong to another edition of this title.
- PublisherRunning Press,U.S.
- Publication date2006
- ISBN 10 0762427477
- ISBN 13 9780762427475
- BindingHardcover
- Number of pages1056
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