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BOOKS by Aliza Green

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

Starting with Ingredients: Baking: Quintessential Recipes for the Way We Really Bake more books like this

by Aliza Green

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 ...

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Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market

Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market more books like this

by Aliza Green

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 ...

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The Bean Bible: A Legumaniacs Guide to Lentils, Peas and Every Edible Bean on the Planet

The Bean Bible: A Legumaniacs Guide to Lentils, Peas and Every Edible Bean on the Planet more books like this

by Aliza Green

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 ...

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Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market

Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market more books like this

by Aliza Green

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 ...

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Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market

Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market more books like this

by Aliza Green

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 ...

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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut more books like this

by Aliza Green

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 ...

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!Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist

!Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist more books like this

by Guillermo Pernot, John Mariani (Foreword by), Aliza Green

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.

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Le Bec-Fin recipes

Le Bec-Fin recipes more books like this

by Georges Perrier, Aliza Green

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. '

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Starting with Ingredients

Starting with Ingredients more books like this

by Aliza Green

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 ...

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Beans

Beans more books like this

by Aliza Green

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.

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Georges Perrier Le Bec Fin Rec more books like this

by Georges Perrier, Aliza Green

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. '

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new only from $28.41! | signed copies | first editions | SVSClick for books eligible for free or discount Super Value Shipping.

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The Bean Bible more books like this

by Aliza Green, Alzia Green

"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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El libro de las especias/ The Book of the Spices: Hierbas Aromaticas Y Especias/ Aromatic Herbs and Spices

by Aliza Green

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Le Petit Guide Des Herbes Et Des Epices

by Green Aliza

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Georges Perrier Le Bec-Fin Recipes Deluxe Edition

by Perrier George, Aliza Green

Recipes and commentary from the chef who founded this celebrated Philadelphia restaurant.

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