ABOUT THE AUTHOR

ALIZA GREEN is an award-winning Philadelphia–based author, journalist, and influential chef whose books include The Butcher’s Apprentice and Making Artisan Pasta (Quarry Books, 2012) selected by Cooking Light Magazine as one of their Top 100 Cookbooks of the Last 25 Years, The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and 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 a successful collaboration with renowned chef 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 garnered during a lifetime of culinary travel. Green also leads culinary tours—her next is scheduled for October 2013 to Puglia, Italy, which she calls “the land of 1,000-year-old olive trees.” Green’s books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for !Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she coauthored with Chef Guillermo Pernot. She is always happy to answer your culinary questions. For more information about Aliza’s books and tours or to send her a message, visit her website at www.alizagreen.com.