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Books by Aliza Green

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice, Making Artisan Pasta (Quarry Books, 2012), The Fishmonger's Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours. 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. For more information about Aliza's books and tours or to send her a message, visit her website at www.alizagreen.com.

Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He resides just outside of Philadelphia, PA. Visit his website at http: //www.stevelegato.com.

Cesare Casella is an Italian chef, restaurateur, writer, consultant, and educator. He is Dean of Italian Studies at the International Culinary Center in New York City, which is also home to The French Culinary Institute. He is also Chief of DNA, The Department of Nourishment Arts(R) at The Center for Discovery where he works to raise awareness about healthy eating for children and adults with developmental disabilities. He is the founder of some of New York's best-loved Italian restaurants, including Beppe and Maremma.

Making Artisan Pasta By Aliza Green
Making Artisan Pastaby Aliza Green
Very Good
$43.99
inc. GST
Starting with Ingredients By Aliza Green
Starting with Ingredientsby Aliza Green
New
$53.49
inc. GST
The Butcher's Apprentice By Aliza Green
The Butcher's Apprenticeby Aliza Green
Good
$68.99
inc. GST
Field Guide to Seafood By Aliza Green
Field Guide to Seafoodby Aliza Green
Very Good
$16.49
inc. GST
Field Guide to Meat By Aliza Green
Field Guide to Meatby Aliza Green
Very Good
$16.99
inc. GST
Field Guide to Herbs & Spices By Aliza Green
Field Guide to Herbs & Spicesby Aliza Green
Very Good
$19.99
inc. GST
Field Guide To Produce By Aliza Green
Field Guide To Produceby Aliza Green
Very Good
$30.99
inc. GST
Super Simple Homemade Pasta By Aliza Green
Super Simple Homemade Pastaby Aliza Green
New
$33.69
inc. GST
Making Fresh Pasta By Aliza Green
Making Fresh Pastaby Aliza Green
Very Good
$40.99
inc. GST
Georges Perrier Le Bec-fin Recipes By Aliza Green
Georges Perrier Le Bec-fin Recipesby Aliza Green
Very Good
$53.99
inc. GST
The Magic of Spice Blends By Aliza Green
The Magic of Spice Blendsby Aliza Green
Very Good
$117.99
inc. GST
The Fishmonger's Apprentice By Aliza Green
The Fishmonger's Apprenticeby Aliza Green
Very Good
$100.99
inc. GST
The Bean Bible By Aliza Green
The Bean Bibleby Aliza Green
Well Read
$34.99
inc. GST
Starting with Ingredients: Baking By Aliza Green
Starting with Ingredients: Bakingby Aliza Green
Very Good
$54.99
inc. GST
Beans By Aliza Green
Beansby Aliza Green
Very Good
$24.39
inc. GST