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 ten highly successful cookbooks including her newest, The Fishmonger's Apprentice, full of step-by-step how to techniques and interviews with international seafood industry experts, is available now for pre-order from Amazon.
Researching her next book, Making Artisan Pasta (available now for pre-order on Amazon) in Italy inspired Aliza Green to gather a small group of fellow pasta fanatics to share the joys of making and eating the region's incomparable hand-stretched pasta from October 19 to 29, 2011. Green's book, which focuses on step-by-step pasta-making techniques, will be published by Quarry Books in January. The tour program is designed in connection with Epicopia Culinary Journeys, founded by culinary travel specialist, Harold D. Partain, CTC, CCTP. Visit http://www.epicopia.com/italy/item/62-italian-maremma-umbria-a-pasta-lovers-culinary-tour for complete itinerary and pricing.
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, Newsday, Men's Health, Shape and the Houston Chronicle. With the growing success of the series, her Field Guide to Herbs & Spices (Quirk Books 2006) and Field Guide to Seafood (Quirk Books 2007) are the latest entries in this popular series, a must on the shelves of food writers and editors.
Her masterly Starting with Ingredients: Quintessential Recipes for the Way We Really Cook was published to outstanding reviews in the fall of 2006. 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. Field Guide to Produce and Field Guide to Herbs & Spices are a must for chefs, food writers, and culinary students.
¡Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist (Running Press 2001), a book she co-authored with chef Guillermo Pernot, received a James Beard Award for "Best Single Subject Cookbook" in 2001. Prior to it, she wrote The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet! (Running Press 2000), which Booklist declared as "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 in Fall 2004 with new photographs and recipes, the book appeared in a New York Times feature on top cookbooks of the year.
For the highly successful 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. In 1975 she opened a catering business, which served as her professional start. She worked as a chef for twelve years, and began exploring other culinary options after the births of her two children. Today, Green spends her time writing food guides and cookbooks, teaching cooking to high school students, and leading culinary tours.
