Starting With Ingredients by Aliza Green

Starting With Ingredients is a very exhaustive cookbook by James Beard Award winner Aliza Green. It is unique because it is a sort of hybrid between a cookbook, because the recipes, stories, and philosophies clearly derive from Chef Green, and a culinary reference book, because the topics and information presented is so comprehensive (the book is 1024 pages). Obviously I have not read Starting With Ingredients cover to cover but I have frequently consulted it before trying a recipe or flavor combination that pops into my head. Each chapter in the book covered one single ingredient or closely related group of ingredients. The chapter on chicken, for example, contains a preface about the history of the chicken, common uses for the bird, and its place in American and world culture. Then follows a reference page that summarizes the types of chickens you can buy (broiler vs. fryer, free range, etc.) and what the best uses for each chicken segment is. Then there is a list of recipes whose star is the chicken. Each chapter in the book is organized in about the same way. The book conveys a simple cooking style that stresses the use of quality ingredients, appropriate preparations, and a variety of techniques. Also, for a book of 1000+ pages, it’s cheap as dirt on Amazon ($27).

Links:



AlizaGreen.com

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