Starting with Ingredients

By Aliza Green
(Running Press Book Publishers, Hardcover, 9780762427475, 1055pp.)

Publication Date: October 2006

List Price: $39.95*
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Description

The revolutionary approach of Starting with Ingredients will transform the way we shop, prepare, cook, and even think about food




About the Author
Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include "The Fishmonger's Apprentice "(Quarry Books, 2010), "Starting with Ingredients: Baking "(Running Press, 2008) and "Starting with Ingredients "(Running Press, 2006), four "Field Guides "to food (Quirk, 2004-2007), "Beans: More than 200 Delicious, Wholesome Recipes from Around the World "(Running Press, 2004) and collaborations with famed chefs Guillermo Pernot and Georges Perrier. A former food columnist for the "Philadelphia Inquirer" and "Philadelphia Daily News", Green now writes regularly for "Cooking Light", and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for "Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist" (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. Visit her website at http: //www.alizagreen.com.

Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in "Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly" and "Main Line Today". He resides just outside of Philadelphia, PA. Visit his website at http: //www.stevelegato.com.

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