"Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got"--by Aliza Green--from apples and zucchini to delicious meals, revolutionize your home cooking with this colorful, cheerful, and neatly organized edition of a kitchen classic--features more than 100 recipes (see my review)

 

 

 

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

This reinvigorated, revamped collection of delightful dishes distills a master class for the home cook to its most enjoyable essentials. The brand-new Starting with Ingredients has a colorful, more easily digestible format, offering the very best and most versatile ingredient-driven recipes for every day. Navigate easily through more than 100 recipes with brightly colored tabs, sidebars, and culinary lore sprinkled throughout. Start with a few delicious ingredients:

Citrus
Chocolate
Summer fruits
Potatoes
Cheese
Greens
Tomatoes
Nuts
And more!

From apples to zucchini, there's a dish for that, developed by a seasoned chef for the home cook to savor. The perfect gift for yourself or someone else, Starting with Ingredients ends with meals that will be instant classics in your kitchen.

MY REVIEW: 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

Aliza Green

 

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and collaborations with famed chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer and Philadelphia Daily News, Green now write regularly for Cooking Light, and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. Green’s books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for “Best Single-Subject Cookbook” in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot.

http://alizagreen.com