Aliza Green

Making handmade, home-made pasta has never been easier!

How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

Making Artisan Pasta

The Quintessential Recipes for the Way We Really Cook

Starting With Ingredients

John Kelsey

Describes the history and function of a variety of tools and includes information on the proper use of each tool.

How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

Field Guide to Meat

The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Learn to choose, prepare and cook better meats with this comprehensive guide to butchering meat. Inside The Butcherâ??s Apprentice you'll find a wealth of tips and tricks teaching even the most beginner-level cook how to cut their own meats like a butcher who has been in the industry for years. After going through the book and practicing a few times, it will be easy as pie to cut your own meats. Not sure what different cuts mean when shopping at the grocery store? Learn exactly what part of the body your cuts of meat are coming from with The Butcherâ??s Apprentice. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat

The Butcher's Apprentice

John Mariani

Guillermo Pernot

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!

Seafood, Salads, And Cocktails With A Latino Twist

!ceviche!

Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available. Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook. Meals will never be the same again!

How to Identify, Select, and Use Virtually Every Seasoning on the Market

Field Guide to Herbs & Spices

A pinch of this and a dash of that, and you'll be creating distinctive and delectable flavors in every dish! Today, more than ever, we have access to almost every spice and herb imaginable. But it's the careful blending of herbs and spices that is the true art of the spice handler. The Magic of Spice Blends reveals the secrets of creating and cooking with the world's classic spice blends from seven regions: Africa, the Far East, Europe, India, the Middle East, North America and the Caribbean, Mexico, and South America. Chef Aliza Green guides you through the principles of choosing, working with, and blending spices. Join the fun of creating personalized spice and herb blends and knowing just what goes into them--no ancient, bitter, musty dust here! Find resources on where to purchase great quality herds and spices, even organic, non-irradiated. You can even grow your own and use them to make those wonderful spice blends. Along with background information on the history, culture, and culinary uses of each blend, The Magic of Spice Blends includes recipes and variations for 50 spice blends and an additional 50 recipes featuring the blends, including: Spicy Moroccan Steamed Mussels with Charmoula (Africa); Vietnamese Chicken Bahn-Mi Sandwich with Chinese Five Spice (the Far East); Swedish Gingerbread Cookies (Europe); Grilled Vadouvan Salmon with Date-Tamarind Chutney (India); Watermelon, Labne, and Mint Salad with Lime-Advieh Dressing (the Middle East); Louisiana Spicy Boiled Crayfish (North America); and Jerk-Spiced Turkey Wings (the Caribbean, Mexico, and South America).

A Guide to the Art, Science, and Lore of Combining Flavors

The Magic of Spice Blends

Shares recipes for making soups, bisques, chowders, purâees, and stocks, and offers techniques for prepping ingredients, using flavor enhancers, and selecting the right utensils.

How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup

The Soupmaker's Kitchen

Produce: It's not just apples and oranges anymore. Today's supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don't need a degree in botany to make sense of it all -- just carry along Field Guide to Produce! This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs -- plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating. Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market -- from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping -- and dinner -- will never be the same again!

How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market

Field Guide to Produce

At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world! The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini. When an unfamiliar edible appears on your grocer’s shelf, simply flip through the full-color insert until you’ve found its photograph. Turn to the corresponding page to discover its country of origin, common uses, and season of harvest. This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shopping—and dinner—will never be the same again!

An ocean of fish and seafood preparation techniques at your fingertips! In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before. Inside, you'll find: - Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more - Extensive interviews with seafood experts as they share their old-world, classic skills - Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger—good for foodies and chefs alike - A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs Whether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!

The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters

The Fishmonger's Apprentice

Aliza Green provides a fully-illustrated guide to spices, creating 50 spice blends, and 50 recipes using flavor profiles from around the world.

The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

Aliza Green

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