Aliza Green: 8 books
The Soupmaker's Kitchen
How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
Language: English
Release Date: July 1, 2013
Soup, beautiful soup—the most basic of cooked foods, the universal cure-all, a nourishing way to use small amounts of food or leftovers, a dish that can always be stretched to feed more …
Once again award-winning chef Aliza Green invites you into her kitchen to share her time-tested techniques...
Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
Language: English
Release Date: January 1, 2012
Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious.
Inside,...
The Butcher's Apprentice
The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Language: English
Release Date: June 1, 2012
The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds...
Field Guide to Herbs & Spices
How to Identify, Select, and Use Virtually Every Seasoning on the Market
Language: English
Release Date: April 21, 2015
*Field Guide to Herbs & Spices *will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available.
Learn to...
Field Guide to Meat
How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Language: English
Release Date: April 28, 2015
At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat!
An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.
This practical...
Field Guide to Produce
How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
Language: English
Release Date: May 12, 2015
At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world!
The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini.
When an unfamiliar edible...
Field Guide to Seafood
How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
Language: English
Release Date: April 7, 2015
At last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more!
With the daunting array of fish and shellfish available in today’s market, Field Guide to Seafood is a must-have for every seafood consumer!
This helpful...
The Fishmonger's Apprentice
The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
Language: English
Release Date: January 1, 2011
An ocean of fish and seafood preparation techniques at your fingertips!
In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make...