The Bean Bible: A Legumaniac's Guide To Lentils, Peas, And Every Edible Bean On The Planet!

Cookbooks, Food & Wine

Green, Aliza

Cooking Education & Reference

Diane Pub Co.

Making pasta at home is easy, fun, and satisfyingly delicious with this easy-to-follow, photo-illustrated guide\nEven if you have no experience at all, you can make Italian pasta like a professional chef in your own home kitchen with the Super Simple Handmade Pasta cookbook, adapted from the best-selling Making Artisan Pasta by James Beard Award–winning author Aliza Green. Perfect for the beginning cook, this book walks you through selecting ingredients and tools, how to use a pasta machine, and shaping, filling, and flavoring pasta—plus how to cook it perfectly and serving ideas. There is nothing complicated in these recipes—only delicious results!\nPerfect the classic egg semolina pasta and also learn how to make all sorts of flavored pastas, from the more common tomato spinach pastas to shaped noodles flavored with herbs and spices including basil, chives, pepper, or saffron. Also explore unexpected flavors like beet and sweet potato and even chocolate, all made by hand.\nSuper Simple Homemade Pasta features: 
Recipes for pasta doughs—Make your own pasta doughs with classic ingredients including buckwheat and whole wheat flour, roasted red pepper, spinach, squash, mushroom, chocolate, and more. Step-by-step photo instructions—Following the simple, clear instructions, learn to use a pasta sheeter, an extruder, and a cavatelli maker as well as roll, cut, shape, and stuff dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other types of classic Italian pasta. Helpful tips—Expert advice and serving suggestions will ensure pasta so beautiful and delicious your family and guests will be clamoring for more. 
No need to serve dry, boxed, or frozen pasta again once you’ve easily mastered the recipes in Super Simple Homemade Pasta.

Super Simple Homemade Pasta: Make Spaghetti, Penne, Linguini, Bucatini, Tagliatelle, Ravioli, and More in Your Own Home Kitchen (New Shoe Press)

Cooking by Ingredient

New Shoe Press

An upscale user-friendly collection of some of Le Bec-Fin's most famous haute-cusine dishes as well as some newer recipes. 120 recipes for both classic French cusine and Bistro cooking are contained in this book.

Georges Perrier Le Bec-fin Recipes

Perrier, George

Running Press Adult

Earthy, elegant, affordable, and nourishing, the virtuous legume gets star billing in this comprehensive bean primer written by chef, consultant and food writer Aliza Green. More than 200 delectable recipes-gathered from Green's travels and from famous chefs and restaurants-are accompanied by essential information on bean varieties, cooking methods, and equipment.

Vegetarian & Vegan

Running Press

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. Argentine chef Guillermo Pernot presents fabulous recipes that make the most of both raw and cooked fish and shellfish, as well as fruits, vegetables, and even beef. Salads, salsas, croquetas, chips, and other savory accompaniments from Pernot's acclaimed restaurant ¡Pasión! -- which John Mariani, food and travel correspondent for Esquire, called "perhaps the best exemplar of Nuevo Latino food in America" -- round out the savory mix. Recipes include Bahian Lobster Ceviche with Passion Fruit Mojo and Grilled Papaya Salad, Argentinian Beef Roll Ceviche, Spinach-Pine Nut Croquetas, Garlic Escabeche, Crispy Malanga Chips, Pineapple-Chile Pequin Salsa, plus sexy Latin cocktails such as Papi Sour, Rum Negroni, Mango Daiquiri, and Caipirinha ¡Pasión!

!ceviche!: Seafood, Salads, And Cocktails With A Latino Twist

Mariani, John

Pernot, Guillermo

Regional & International

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.

Beans

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.

Starting with Ingredients

Starting with Ingredients: Baking is Aliza Green's follow-up to her first magnum opus, Starting with Ingredients. In this second volume, she shares her in-depth knowledge of baking ingredients. From aged cheeses and alcohols to yeast and yogurt, this ambitious book features 62 chapters, each focusing on a single essential baking ingredient.More than 350 recipes explore each ingredient's history, culture, and uses, demonstrating the broad range of culinary possibilities for each. The recipes are imaginative but accessible, clear, and easy-to-follow. Each chapter's notes reflect Chef Green's many years as a pioneering female chef in Philadelphia, her extensive travels, including a childhood spent living and traveling in places from Mexico to Brazil and Ireland to Israel, and working stints in kitchens from Bologna, Italy, to San Juan, Puerto Rico.
Including more than 150 sidebars and other informative sections, Starting with Ingredients: Baking gives readers plenty of tips and facts about how foods look and behave differently in a variety of culinary scenarios.

Starting with Ingredients: Baking: Quintessential Recipes for the Way We Really Bake

Baking

Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got

Putting a fresh face on the classic Starting with Ingredients, this magnetic closure recipe deck is perfect for fans of food-and-drink games like Happy Hour and Foodie Fight, and includes 50 recipes that will make deciding what to cook as simple as drawing a card.\nIn 2006, Chef Aliza Green published Starting with Ingredients, a 1000-page collection of hundreds of recipes, ingredient tips, and food history designed to be a master class for the home cook. Fifteen years later, Starting with Ingredients is reinvented in a convenient magnetic-closure format with 50 recipe cards and an 64-page booklet chock-full of ingredient history. Aliza's chef-tested and approved recipes are easily navigated with brightly colored illustrations, sorted by main ingredient, giving you a starting place when you have lots of lemons, or are craving a meal with beef. The deck is the perfect gift (or self-purchase) for anyone who finds pleasure in a homemade meal.

Starting with Ingredients Recipe Deck

RP Studio

See the best price to sell, buy, or rent books by Green, Aliza. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Green, Aliza

See the best price to sell, buy, or rent books by Green, Aliza. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Bean Bible: A Legumaniac's Guide To Lentils, Peas, And Every Edible Bean On The Planet!

Super Simple Homemade Pasta: Make Spaghetti, Penne, Linguini, Bucatini, Tagliatelle, Ravioli, and More in Your Own Home Kitchen (New Shoe Press)

Georges Perrier Le Bec-fin Recipes

The Bean Bible: A Legumaniac's Guide To Lentils, Peas, And Every Edible Bean On The Planet!

!ceviche!: Seafood, Salads, And Cocktails With A Latino Twist

Beans

Starting with Ingredients

Starting with Ingredients: Baking: Quintessential Recipes for the Way We Really Bake

Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got

Starting with Ingredients Recipe Deck