Starting with Ingredients: Quintessential Recipes for the Way We Really Cook by Aliza Green - PDF free download eBook

Book author:

  • Published: Dec 20, 2015
  • Reviews: 277

Brief introduction:

Each chapter focuses on a single ingredient. 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, flavors, and ethnic...

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Details of Starting with Ingredients: Quintessential Recipes for the Way We Really Cook

ISBN
9780762427475
Publication date
Age range
18+ Years
Book language
English
Pages
1056
Format
PDF, DJVU, EPUB, TXT
Quality
High quality scanned pages
Dimensions
8.26 (w) x 10.22 (h) x 2.92 (d)
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Some brief overview of this book

Each chapter focuses on a single ingredient. 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, flavors, and ethnic inspirations. This innovative work is the product of Green’s ceaseless culinary curiosity and in-depth knowledge of ingredients. With these tools, she has created hundreds of clear and imaginative recipes that will enable experienced and fledgling home chefs to recognize how foods should look and behave, their fragrance and feel, their seasonal changes, how they are transformed by different cooking methods, and their flavor affinities. Extensive sidebars satisfy the most curious epicure.

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A few words about book 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 Fieldfs to recognize how foods should look and behave, their fragrance and feel, their seasonal changes, how they are transformed by different cooking methods, and their flavor affinities. Extensive sidebars satisfy the most curious epicure.

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EPUB

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PDF

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DJVU

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