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Starting with Ingredients: Baking: Quintessential Recipes for the Way We Really Bakeby Aliza Green
Synopses & Reviews
Starting with Ingredients: Baking is Aliza Greenand#8217;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 ingredientand#8217;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 chapterand#8217;s notes reflect Chef Greenand#8217;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.
In Green's follow-up to her work, "Starting with Ingredients," she shares herin-depth knowledge of baking ingredients. More than 350 recipes are presentedin an accessible, clear, and easy-to-follow format.
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.
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