More than 350 recipes explore each ingredient's history, culture, and uses, demonstrating the broad range of culinary possibilities for each. The recipes are imaginative but accessible, clear, and easy-to-follow. Each chapter's notes reflect Chef Green's many years as a pioneering female chef in Philadelphia, her extensive travels, including a childhood spent living and traveling in places from Mexico to Brazil and Ireland to Israel, and working stints in kitchens from Bologna, Italy, to San Juan, Puerto Rico.

Including more than 150 sidebars and other informative sections, Starting with Ingredients: Baking gives readers plenty of tips and facts about how foods look and behave differently in a variety of culinary scenarios.

Other cookbooks by this author

• Aruba Tastes & Tales Cookbook
• The Bean Bible
• The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet!
• Beans: More Than 200 Delicious, Wholesome Recipes from Around the World
• Le Bec-Fin Recipes
• Le Bec-Fin Recipes
• The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat, Taught by the Masters
• The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
• The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
• The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
• Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist
• Cocine Con Hierbas Aromaticas y Especias
• Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market
• Field Guide To Herbs And Spices: How To Identify, Select, And Use Virtually Every Seasoning At The Market
• Field Guide To Meat: How To Identify, Select, And Prepare Virtually Every Meat, Poultry, And Game Cut
• Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
• Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
• Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
• Field Guide to Seafood
• The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
• The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
• The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors
• Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
• Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
• Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
• Making Fresh Pasta: Delicious Handmade, Homemade Recipes
• The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
• The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
• The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
• Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got
• Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got
• Starting With Ingredients: The Quintessential Recipes for the Way We Really Cook
• Super Simple Homemade Pasta: Make Spaghetti, Penne, Linguini, Bucatini, Tagliatelle, Ravioli, and More in Your Own Home Kitchen