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Each chapter in this revolutionary new cookery book focuses on a

single ingredient, and 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, flavours 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 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

flavour affinities. Extensive sidebars satisfy the most curious

epicure.

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Aliza Green is the author of five successful cookbooks,

including Ceviche!: Seafoods, Salads and Cocktails with a Latino

Twist, and Beans: More than 200 Delicious, Wholesome Recipes from

Around the World. Her food columns and articles have appeared in

many local and national newspapers and magazines in America, and

she is a highly reputed television and print food stylist.

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媒体评论

From Barnes & Noble Instead of thinking of whole recipes,

Aliza Green encourages us to think of individual ingredients. In

this breakthrough 1,024-page book, she devotes each chapter to a

single ingredient, using its flavor possibilities as a springboard

for discussion of cooking methods and food combinations. At first

view, her single-minded approach seems offbeat, but the insights of

this Philadelphia-based, award-winning author are almost instantly

rewarding. Just as her field guides to produce and meat have

changed shopping habits at supermarkets and butchers, Starting with

Ingredients promises to transform the way you shop, prepare, cook,

and even think about food. A kitchen resource that will last a

lifetime. Publishers Weekly Four-time coauthor Green (including the

James Beard Award-winning Cocktails with a Latino Twist with Chef

Guillermo Perriot) has aimed for the stratosphere with her first

solo book. Green is a chatty expert who makes you feel she's in

your kitchen; unfortunately, pedestrian prose mutes her apparent

enthusiasms. Still, the book is a dazzling compendium of food

history, food safety tips (don't keep garlic in oil unless you add

acid to cut the risk of botulism) and resources. The book offers a

hundred chapters in alphabetical order, Almonds through Zucchini

and Other Summer Squashes: some categories are wide-ranging (Beans:

Dried and Fresh-Shelled) while others narrow (Ugli and Other

Unusual Fruits seemingly chosen to fill a gap in the alphabet).

Bakers will appreciate recipes that offer both scratch and shortcut

versions, but perhaps best of all, the book reflects perceptive

appreciation of cooking the world over; in its broad embrace, it

evokes the hopeful ethos of using food to open doors and build

bridges. (Nov.) Copyright 2006 Reed Business Information. Fewer

Reviews Library Journal Green, a former chef and the author of five

other cookbooks, has put together an ambitious, impressive

compendium of ingredients from A to Z (with a special chapter on

"X-tras" basic recipes and information). Each chapter opens with an

informative and very readable introduction to the featured

ingredient, touching on everything from its history to culinary

lore (who knew Marilyn Monroe was California's first Artichoke

Queen, in 1948?) to its uses in various cultures around the world.

The recipes that follow are inspired by a wide range of cuisines:

Nantucket Smoked Bluefish P t , Halibut with Lemongrass Crust, and

Turkish Baked Bluefish appear in the general fish chapter. There

are also hundreds of boxes on storage, varieties, techniques,

equipment, and other ingredients. Although the text is wide-ranging

and thoroughly researched, in some cases the criterion for

inclusion seems somewhat subjective e.g., blue crab is covered but

not Dungeness and other types. A bibliography would also have been

nice. Those minor caveats aside, this is an invaluable reference

with hundreds of fresh, lively recipes. Essential. Copyright 2006

Reed Business Information.

书籍介绍

The revolutionary approach of Starting with Ingredients will transform the way we shop, prepare, cook, and even think about food. 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.