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Starting with ingredients por Aliza Green
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Starting with ingredients (edición 2006)

por Aliza Green

MiembrosReseñasPopularidadValoración promediaMenciones
1592143,566 (3.93)2
In 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. Fourteen years later, the Starting with Ingredients spirit lives on in a more easily digestible format, offering the very best and most versatile ingredient-driven recipes for every day. More than 100 recipes in fifteen categories are easily navigated with brightly colored tabs, and Chef Aliza Green's signature sidebars, ingredient tips, and culinary lore is sprinkled throughout. Feeling like enjoying fish, or lemons, or quince and pears, or nuts? From apples to zucchini, there's a dish for that, developed by a seasoned chef for the home cook to savor.… (más)
Miembro:archaism
Título:Starting with ingredients
Autores:Aliza Green
Info:Philadelphia, PA : Running Press Book Publishers, 2006.
Colecciones:Tu biblioteca, Loc: Kitchen, Books
Valoración:
Etiquetas:cookbook

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Starting with Ingredients por Aliza Green

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If you find yourself looking through your larder, perusing your pantry, or considering your cupboard and wondering what you can make with ingredients you have on hand, then cookbook author Aliza Green has answers for you. In "Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got", recipes are designated by key ingredients and easily accessed by colorful tabs marked with drawings of the ingredient type. Main food categories include: "Legumes"; "Beef & Lamb"; "Cabbage Family; "Cheese"; "Chicken & Turkey"; "Chocolate"; Citrus"; "Fish & Seafood"; "Greens"; "Nuts"; "Potatoes & Sweet Potatoes"; "Squash"; "Summer Stone Fruits"; "Tomatoes & Peppers"; and "Winter Fruits". Throughout the book, you will also find descriptions of food types, helpful hints, and tasty tidbits. Foods are diverse and multicultural: Sicilian, Mexican, Spanish, Greek, Iranian, Thai, Tunisian, Tuscan, Colombian, Jewish, and Korean--along with American regional favorites. For those with special dietary needs, recipes are indicated if they are vegetarian, vegan, or gluten-free. This collection offers more than 100 recipes for delicious dishes like these: "White Bean and Tomato Gratin"; "Seared Hanger Steaks with Seared Shallots"; "Braised Red Cabbage and Apples"; "Cheddar Cheese Biscuits"; "Raspberry Mascarpone Cheesecake"; "High-Temperature Roast Chicken with Lemon and Herbs"; "Chocolate-Almond Black and White Pie"; "Pan-Fried Flounder with Lime and Cilantro"; "Chocolate-Orange Pound Cake"; "Shrimp Provencal"; "Persian Spinach Dip with Caramelized Onions and Yogurt"; "Pan-Fried Trout with Lemon and Pine Nuts"; "Maple-Pecan Cookies"; "Rosemary and Garlic Roasted Gold Potatoes"; "Blue Ribbon Sweet Potato Pie"; "Maple-Ginger Baked Acorn Squash"; "Cherry Vanilla Ice Cream"; "Pico de Gallo Salsa"; and "Apple Rum-Raisin Bread Pudding with Butterscotch Sauce".

Book Copy Running Press Books ( )
  gincam | Dec 22, 2020 |
This book is SO FAT (1000+ pages) that it is hard to read the pages in the middle (it doesn't lay out flat enough). It is not a book to read in bed which is a pity since that is where I do most of my reading. Green arranges her cookbook by ingredient - talks about the ingredient and then gives several detailed recipes. She doesn't cover every ingredient but does a pretty good job with what she has. No glossy photos unfortunately. ( )
  chaparroc | Nov 30, 2006 |
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In 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. Fourteen years later, the Starting with Ingredients spirit lives on in a more easily digestible format, offering the very best and most versatile ingredient-driven recipes for every day. More than 100 recipes in fifteen categories are easily navigated with brightly colored tabs, and Chef Aliza Green's signature sidebars, ingredient tips, and culinary lore is sprinkled throughout. Feeling like enjoying fish, or lemons, or quince and pears, or nuts? From apples to zucchini, there's a dish for that, developed by a seasoned chef for the home cook to savor.

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