Tuesday, February 17, 2009

Baking Tips from Chef and Cookbook Author Aliza Green

Aliza Green, the Philadelphia-based cookbook author, journalist and pioneering chef, is the author of eight highly successful cookbooks and two more on the way. With a flurry of new releases, Green has appeared twice on NBC’s Today Show to promote her books. Her Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books 2005) has 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 Houston Chronicle, which selected Field Guide to Produce as an Editor’s Pick. 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. 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.

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