Putting a fresh face on the classic Starting with Ingredients, this magnetic closure recipe deck is perfect for fans of food-and-drink games like Happy Hour and Foodie Fight, and includes 50 recipes t
At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat!An essential resource for every home cook or chef, Fiel
Herbs and spices make everything taste better but can you tell your thyme from your sage? Do you know the difference between dill and rosemary? Where can you find hyssop or rose geranium? Field Guide
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
Starting with Ingredients: Baking is Aliza Green’s follow-up to her first magnum opus, Starting with Ingredients. In this second volume, she shares her in-depth knowledge of baking ingredients.
The masters featured in The Fishmonger’s Apprentice teach old-world, classic skills to the modern food enthusiast. Through extensive, diverse profiles of experienced experts plus tutorials, the
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 th
With the daunting array of fish and shellfish available in today's market, Field Guide to Seafood is a must-have for every seafood consumer!This helpful guide offers a comprehensive look at seafood,
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, butche
The Soupmaker’s Kitchen is a complete guide to making soups, broths, potages, minestra, minestrone, bisques, and borscht. Learn how to set up your kitchen to use your ingredients most optimally—from s
Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handfu
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, butche
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 i
Earthy, elegant, affordable, and nourishing, the healthful legume gets star billing in this comprehensive bean cookbook. More than 200 delectable recipes—gathered from Aliza Green’s trave
