Aliza Green
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 Pernot, 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.
» Author’s Website Books by Aliza Green:
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Quintessential Recipes for the Way We Really Bake
Hardcover
$39.95 US
· $42.95 CAN
Starting with Ingredients: Baking features 62 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 a collection of recipes demonstrating the culinary possibilities for each ingredient, using varied cooking methods, flavors, and ethnic inspirations. More
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Quintessential Recipes for the Way We Really Cook
James Beard Award-Winning Author
Hardcover
$39.95 US
· $48.00 CAN
The revolutionary approach of Starting with Ingredients will transform the way we shop, prepare, cook, and even think about food… More |
More than 200 Delicious, Wholesome Recipes from Around the World
Trade Paperback
$22.95 US
· $32.50 CAN
Earthy, elegant, affordable, and nourishing, the healthful legume gets star billing in this comprehensive bean cookbook. More than 200 delectable recipes—gathered from Aliza Green’s travels throughout the world as well as from famous chefs and restaurants—are accompanied by essential information on bean varieties and cooking methods. Two-color illustrations and charts accompany an international array of recipes for appetizers, soups, salads, entrees, sauces, snacks, and desserts. More |
Seafood, Salads, and Cocktails with a Latino Twist
Hardcover
$29.95 US
· $45.00 CAN
Nuevo Latino never tasted as cool, hot, and delicious as it does in this sophisticated cookbook that explores in depth the popular South and Central American specialty of fish and seafood marinated in citrus, herbs, and spices. More |
Hardcover
$40.00 US
· $53.95 CAN
Philadelphia’s Le Bec-Fin restaurant consistently garners top ratings in national rankings. In Georges Perrier’s Le Bec-Fin Recipes , in answer to patron demand, the famous chef and proprietor reveals his secrets for making more than 100 of his celebrated dishes, such as Braid of Salmon and Sole with Spinach Pasta, Fanned Loin of Lamb with Curry and Zucchini Chutney, and Roast Guinea Hen with Confit of Lemon. More |
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