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Learn to COOK - Starting with Ingredients
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List Price: $39.95
Our Price: $28.87
Your Save: $ 11.08 ( 28% )
Availability: Usually ships in 24 hours
Manufacturer: Running Press
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Average Customer Rating:  
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Binding: Hardcover
Brand: Running Press
Dewey Decimal Number: 641.59
EAN: 9780762427475
ISBN: 0762427477
Label: Running Press
Manufacturer: Running Press
Number Of Items: 1
Number Of Pages: 1024
Publication Date: 2006-09-25
Publisher: Running Press
Studio: Running Press
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating:
Summary: So many ingredients
Comment: This book is absolutely fantastic. I must say that I am very glad to have purchased it on this site rather than in a bookstore. It has everything you will need to look up, plus figure out how to use that ingredient in a recipe. If you are in the culinary world in any way, it is a MUST have.
Customer Rating:
Summary: Amazing!
Comment: This is one of the most thorough food encyclopedia's I have ever come across. This is a must have for anyone serious about food.
Silvana
Customer Rating: 
Summary: Great book, poorly bound
Comment: This is a very good book, if you like encyclopedic type books about food and cooking. My review has more to do with the way the book is bound than with the actual contents. I will be the first to admit that I know nothing about the process of binding or publishing a book. However, I do own many books, including some rather large textbooks, and I have never seen a book that was as difficult to read as this one. At one point in the book there is part of a recipe that is completely consumed by the binding so that you can't read it at all. I made the mistake of trying to pull the center of the book apart a tiny bit so that I could read it. Of course I ripped the page and so still could not read the recipe. It boggles my mind that someone would put this much effort, knowledge, time, etc. into a wonderful work like this and then bind it so poorly that it is unreadable in places. In the places where it is readable, it is just difficult to wrangle, i.e. won't lay open on a flat surface, etc. And yes, I did return the book to Amazon when I realized this to ask for a replacement, which they very graciously and quickly sent. The replacement is the same as the one before. I also check in every book store I go to to see if it is the same there. Every one I have checked is bound the same way as far as I can tell. I am keeping the book because I like it, but I wish it could have been bound differently. Maybe it needs to go into two volumes instead of one?
Customer Rating:
Summary: Needs a lot more substance for the size
Comment: This book is HUGE, too big for comfortable reading - and no pictures. It attempts to cover everything, but it's impossible in one book, so you end up with an overview but no real depth on many of the subjects, and quite uneven coverage. Personally at least, I'd think you need a lot more detail on tomatoes or pork than on scallops or pine nuts, but each gets the same few pages of detail and 5 or 6 recipes. And it necessarily has to choose; there's no mention of some ingredients like cashews and jerusalem artichokes. There aren't any basic recipes, all the recipes are fancy little-extra ones. Frankly they don't excite or inspire me, and I'd end up subsituting on most of them, but they look like things I could cook and would turn out well.
I give it 2 stars since if you did need lots of detail on blue crabs or scallops it's pretty good, there are some interesting tidbits, and the
recipes look decent.
Customer Rating:
Summary: Most interesting cook book in my kitchen
Comment: This is a must have for anybody who enjoys cooking, history, and trivia. This book is organized by ingredient and includes a short essay on the history of each one. Who knew that orange carrots were developed to honor Dutch royalty?! The recipes in this book are good and numerous, but there are plenty of places to find good recipes. The best part of this book is the commentary that surrounds each recipe. This is a true gem for anybody who enjoys reading their cookbooks.
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