Starting with Ingredients: Quintessential Recipes for the Way We Really Cook Book

The revolutionary approach of Starting with Ingredients will transform the way we shop, prepare, cook, and even think about food

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.