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Starting with Ingredients(ISBN=9780762427475)书籍详细信息
- ISBN：9780762427475
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2006-09
- 页数：1024
- 价格：172.50
- 纸张：胶版纸
- 装帧：精装
- 开本：大16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
Each chapter in this revolutionary new cookery book focuses on a
single ingredient, and the accompanying recipes in chef Aliza
Green's culinary tour-de-force demonstrate the broad range of
possibilities for each ingredient, utilizing a variety of cooking
methods, flavours and ethnic inspirations. This innovative work is
the product of Green's ceaseless culinary curiosity and in-depth
knowledge of ingredients. With these tools, she has created
hundreds of clear and imaginative recipes that will enable
experienced and fledgling chefs to recognize how foods should look
and behave, their fragrance and feel, their seasonal changes, how
they are transformed by different cooking methods, and their
flavour affinities. Extensive sidebars satisfy the most curious
epicure.
书籍目录：
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作者介绍：
Aliza Green is the author of five successful cookbooks,
including Ceviche!: Seafoods, Salads and Cocktails with a Latino
Twist, and Beans: More than 200 Delicious, Wholesome Recipes from
Around the World. Her food columns and articles have appeared in
many local and national newspapers and magazines in America, and
she is a highly reputed television and print food stylist.
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媒体评论
From Barnes & Noble Instead of thinking of whole recipes,
Aliza Green encourages us to think of individual ingredients. In
this breakthrough 1,024-page book, she devotes each chapter to a
single ingredient, using its flavor possibilities as a springboard
for discussion of cooking methods and food combinations. At first
view, her single-minded approach seems offbeat, but the insights of
this Philadelphia-based, award-winning author are almost instantly
rewarding. Just as her field guides to produce and meat have
changed shopping habits at supermarkets and butchers, Starting with
Ingredients promises to transform the way you shop, prepare, cook,
and even think about food. A kitchen resource that will last a
lifetime. Publishers Weekly Four-time coauthor Green (including the
James Beard Award-winning Cocktails with a Latino Twist with Chef
Guillermo Perriot) has aimed for the stratosphere with her first
solo book. Green is a chatty expert who makes you feel she's in
your kitchen; unfortunately, pedestrian prose mutes her apparent
enthusiasms. Still, the book is a dazzling compendium of food
history, food safety tips (don't keep garlic in oil unless you add
acid to cut the risk of botulism) and resources. The book offers a
hundred chapters in alphabetical order, Almonds through Zucchini
and Other Summer Squashes: some categories are wide-ranging (Beans:
Dried and Fresh-Shelled) while others narrow (Ugli and Other
Unusual Fruits seemingly chosen to fill a gap in the alphabet).
Bakers will appreciate recipes that offer both scratch and shortcut
versions, but perhaps best of all, the book reflects perceptive
appreciation of cooking the world over; in its broad embrace, it
evokes the hopeful ethos of using food to open doors and build
bridges. (Nov.) Copyright 2006 Reed Business Information. Fewer
Reviews Library Journal Green, a former chef and the author of five
other cookbooks, has put together an ambitious, impressive
compendium of ingredients from A to Z (with a special chapter on
"X-tras" basic recipes and information). Each chapter opens with an
informative and very readable introduction to the featured
ingredient, touching on everything from its history to culinary
lore (who knew Marilyn Monroe was California's first Artichoke
Queen, in 1948?) to its uses in various cultures around the world.
The recipes that follow are inspired by a wide range of cuisines:
Nantucket Smoked Bluefish P t , Halibut with Lemongrass Crust, and
Turkish Baked Bluefish appear in the general fish chapter. There
are also hundreds of boxes on storage, varieties, techniques,
equipment, and other ingredients. Although the text is wide-ranging
and thoroughly researched, in some cases the criterion for
inclusion seems somewhat subjective e.g., blue crab is covered but
not Dungeness and other types. A bibliography would also have been
nice. Those minor caveats aside, this is an invaluable reference
with hundreds of fresh, lively recipes. Essential. Copyright 2006
Reed Business Information.
书籍介绍
The revolutionary approach of Starting with Ingredients will transform the way we shop, prepare, cook, and even think about food. 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 of cooking methods, flavors, and ethnic inspirations. This innovative work is the product of Green’s ceaseless culinary curiosity and in-depth knowledge of ingredients. With these tools, she has created hundreds of clear and imaginative recipes that will enable experienced and fledgling home chefs to recognize how foods should look and behave, their fragrance and feel, their seasonal changes, how they are transformed by different cooking methods, and their flavor affinities. Extensive sidebars satisfy the most curious epicure.
书籍真实打分
故事情节：7分
人物塑造：5分
主题深度：6分
文字风格：3分
语言运用：9分
文笔流畅：8分
思想传递：7分
知识深度：8分
知识广度：9分
实用性：8分
章节划分：5分
结构布局：9分
新颖与独特：7分
情感共鸣：8分
引人入胜：5分
现实相关：4分
沉浸感：3分
事实准确性：7分
文化贡献：4分
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