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.
Aliza Green, the Philadelphia-based cookbook author, journalist and pioneering chef, is the author of twelve highly successful cookbooks including Making Artisan Pasta, a step-by-step full color guide to making a world of fresh pasta. The book was selected by Cooking Light Magazine as one of its Top 100 Cookbooks of the Last 25 Years--quite an honor in a field of thousands! It was also named by the Washington Post as one of its top holiday cookbooks.
Green's most recent book, The Butcher's Apprentice, (Quarry Books, 2012) contains fascinating interviews with meat experts, ranchers, farmers, chefs, producers, even a hunter and a humane slaughterhouse designer. Interspersed are clear, full-color step by step techniques for cutting and trimming various types and cuts of meat and poultry that even the novice will be confident enough to try.
Researching Making Artisan Pasta in Italy inspired Aliza Green to gather a small group of food lovers to explore the Southern Italian region of Puglia, which she calls, "land of 1,000-year-old olive trees", in a tour taking place October 2 to 9, 2013. The group will be visiting wineries, experiencing the region's best and most authentic restaurants, markets, and artisan food producers, exploring world cultural sites, and will join in two cooking classes. For details, visit www.alizagreen.com and click on the Puglia tour page. Don't delay, the tour is 3/4 sold out. Any questions or comments, please click on the Ask Aliza tab to send her a message.
Green's Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books 2005) earned top praises from Food & Wine and Real Simple. Her Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Quirk Books 2004), was highly regarded by the New York Times, Men's Health, and Shape. Her personal favorite is Field Guide to Herbs & Spices (Quirk Books 2006), which covers common but also rare and unusual spices from around the world. Field Guide to Seafood (Quirk Books 2007) is a complete guide to choosing fish and shellfish, whether you live in the US or abroad. The series of four food field guides is a must on the shelves of food writers, editors, and culinary students.
Her masterly Starting with Ingredients: Quintessential Recipes for the Way We Really Cook was published to outstanding reviews. With over 550 recipes and detailed, practical, information about the background, culture, history, and uses of 100 important ingredients, this book has been flying off the shelves in the United Stated and Canada. Starting with Ingredients: Baking does for baking what the first book did for general cooking in 60 chapters. Find uncommon international recipes, detailed ingredient information, and lots of useful tips.
¡Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist (Running Press 2001), which Green co-authored with chef Guillermo Pernot, received a James Beard Award for "Best Single Subject Cookbook." Her book, The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet! (Running Press 2000), was described by Booklist as "a comprehensive guide to the world of beans and bean cookery belongs in every cookbook collection." When Running Press re-released it as as Beans: More than 200 Delicious, Wholesome Recipes from Around the World with new photographs and recipes, the book appeared in a New York Times feature on top cookbooks of the year.
The beautiful oversized book, Georges Perrier, Le Bec-Fin Recipes (Running Press 1997) features a collection of recipes from Philadelphia's landmark restaurant that Green co-wrote with highly regarded French chef.
Green has conducted numerous cooking classes, had many television appearances and radio interviews, and is a highly reputed television and print food stylist. As one of the pioneer chefs who helped make the city of Philadelphia a dining destination, Green began her career in the mid-1970's as Executive Chef at the renowned Ristorante DiLullo, where her culinary achievements landed the restaurant a prestigious four-star rating. In 1988, The Philadelphia Inquirer inducted Chef Green into its Culinary Hall of Fame, citing her as one of the ten most influential people in the city's food industry for her uncompromising efforts at working with local farmers.
Green cites her childhood, which she spent traveling and living abroad, as the inspiration for her culinary pursuits. She has been reading about, writing about and preparing and perfecting food for most of her life. Today, Green spends her time writing food guides and cookbooks, consulting to restaurants and institutional food service providers, teaching, and leading culinary tours.
