<DIV><I>Starting with Ingredients: Baking</I> is Aliza Green's follow-up to her first magnum opus, <I>Starting with Ingredients</I>. In this second volume, she shares her in-depth knowledge of baking ingredients. From aged cheeses and alcohols to yeast and yogurt, this ambitious book features 62 chapters, each focusing on a single essential baking ingredient. <P>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. <P>Including more than 150 sidebars and other informative sections, <I>Starting with Ingredients: Baking</I> gives readers plenty of tips and facts about how foods look and behave differently in a variety of culinary scenarios.</DIV>