In this follow-up to mega cookbook "Starting with Ingredients", Aliza Green shares her in-depth knowledge of baking."Starting with Ingredients: Baking" features 70 chapters, each focusing on an essential baking ingredient. The chapter's text and recipes explore the history, culture, and uses behind the ingredient. Each chapter includes 10 to 12 ...
Doctors now recommend eating fish or shellfish two to three days a week, to reap the plentiful health benefits. For many, however, this is a daunting suggestion - the variety and number of different kinds of fish and shellfish is overwhelming. "Field Guide to Seafood" has come to the rescue. Continuing Quirk's successful line of food-related Field ...
Earthy, elegant, affordable, and nourishing, the virtuous legume gets star billing in this comprehensive bean primer written by chef, consultant and food writer Aliza Green. More than 200 delectable recipes-gathered from Green's travels and from famous chefs and restaurants-are accompanied by essential information on bean varieties, cooking ...
This work includes more than 200 different kinds of herbs and spices. Its handy size is easy to carry to the grocery or specialty store. It is a follow-up to Field Guides to Stains, Gestures, Produce, Tools, Meat, and Cocktails - all wildly successful, and a great year-round. It's the little things that make a meal taste so good - a sprig of ...
Grocery store aisles and farmers' market stalls are more colourful than ever, with heaping piles of familiar and strange produce. Sure, you'll recognise apples, pears, lettuce, and celery, but would you know quince, amaranth, jicama, or kumquats if you saw them? And no matter what you purchased, would you know how to eat it? The answers to these ...
What's the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste just like chicken? Whether you're a casual griller or a haute foodie, you need the latest volume in our popular "Field Guide" series--"Field Guide to Meat." With engaging text from award ...
This unusual cookbook by a Philadelphia restaurateur includes ceviche made with both raw and cooked fish, as well as more untraditional recipes for ceviche made from vegetables. He also provides recipes for accompaniments and for exotic cocktails. Winner of a 2002 James Beard Award.
An upscale user-friendly collection of some of Le Bec-Fin''s most famous haute-cusine dishes as well as s ome newer recipes. 120 recipes for both classic French cusin e and Bistro cooking are contained in this book. '
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 ...
Beans provides more than 200 easy, nutritious and delicious recipes from around the world using every bean imaginable to create appetizers, snacks, main courses, desserts and more.
An upscale user-friendly collection of some of Le Bec-Fin''s most famous haute-cusine dishes as well as s ome newer recipes. 120 recipes for both classic French cusin e and Bistro cooking are contained in this book. '
"Earthy, elegant, affordable, and nourishing, the virtuous legume gets star billing in this comprehensive bean primer written by chef, consultant and food writer Aliza Green. More than 200 delectable r"
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